Omelet wrote:
> In article >,
> George > wrote:
>
>> 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.
>
> You'd want to add sugar to that. Teryaki is sweet.
>
> My "asian" flavor mix includes the following:
>
> Fresh grated ginger
> Garlic powder
> Mushroom soy sauce
> Oyster sauce
> A smidge of Sesame oil
>
> I generally use Teryaki in marinades but if you are in the mood for that
> flavor, there is nothing wrong with using it in stir fry.

Sure, nothing wrong with using it in a stir fry. I just don't care for
the bottled stuff. It is trivial to make teriyaki sauce and it tastes a
lot better. I use similar items as you described except fresh garlic
instead of powdered and Thai bird chilis.