In article >,
George > wrote:

> >> 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.

As much as I love fresh garlic, I've given it up for the most part. It
just does not agree with me. I'm okay with granulated/powdered.

If I eat too much fresh garlic, I taste it in my mouth for at least a
full day, sometimes two. It makes me nauseous after awhile.
I start sweating it too.
--
Peace, Om

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