Peter wrote:

>> Try a little sesame oil as just a seasoning on it. I also make all kinds
>> of mixed vegetable type stir fries. Black bean paste oyster sauce I also
>> mix and match along with fresh ginger, soy sauce, Chile garlic sauce,
>> sake, rice wine vinegar and even honey sometimes. I use a little corn
>> starch to thicken any of the sauces after the vegetables are cooked. It
>> does make a nice light meal too.
>>
>> Joe Cilinceon
>
>
> Thanks Joe. I did use sesame oil (see OP), and black bean sauce for second
> round as mentioned in another reply in this thread. We were looking for a
> 'light' vegie meal where the vegie taste was the showcase, just a simple
> coated flavour from the added sauces rather than a full sauce itself.
>
> We use chili garlic sauce for many other dishes, sometimes just a
> garnish/side, or sometimes as a full sauce. Craving some Mo Pu Tofu now :-)
>
> Thanks for the ideas.
>
>
You might also want to try using some fresh minced garlic and a good soy
sauce instead of the "teriyaki" sauce. Those sauces never taste right to me.