Dave Smith wrote:
> Zippy P wrote:
>> Hi, can somebody point me to a place that will tell me how to make those
>> yummy orange/lemon/etc glazes that I find on take-out chinese food?
>
>
> The sauce for stir fried dishes is easy. You start off by pushing the food
> over to the sides of the wok pour in some chicken stock and soy sauce. Mix
> some corn starch with some water and pour it into the broth. It will
> thicken quickly. If it is too thin, add more corn starch slurry. If it is
> too thick add more broth.

Sorry, the only possible way to make a stir fry is to open a bottle of
<someones> sauce and pour. I always laugh when we occasionally go to a
regional market chain (Wegmans) where they have a tabloid style magazine
stacked out by the door with all of the "secrets" to making "great"
food. Every single recipe involves "open a jar/bottle of Wegmans xxxxx
sauce..."