Sauces: approximate, I cook mostly by instinct (some will claim by Recipe Cottage

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	approximate, I cook mostly by instinct (some will claim

		spasm :-) Traditional Veg Stir-fry sauce --------------------------- 1 cup warm water 1 Veg. Bullion cube, OR 1 tbs. miso paste 2 tbs. light* soy sauce 1/4 tsp chineese 5-spice mix 1 tbs. corn starch couple of dashes of sesame oil (optional) Dissolve the corn starch in a few tbs. of warm water, then mix all ingredients together. Pour over the stir fry in the last minute or so, stir until the cornstarch thickens. *light soy sauce has much less salt than regular; some prefer the saltier flavor of standard soy. I like to be able to get more of the soy flavor without getting overwhelmed with salt. Three Immortals Sauce ------------------- Soy, ginger, and sherry are called 'the three immortals' in chineese tradition (okay, okay, in a couple of cookbooks I read once). To season a veggie stir-fry you can use the following: 2-3 cloves fresh garlic, smashed and minced thin slice of fresh ginger, minced fine 2-3 tbs. light soy sauce 1/4 cup cooking sherry (or dry sherry) When you have heated the wok, add your oil or water, then add the garlic; as it starts to brown, add the ginger; then start adding your veggies. When most of the veggies have been added, pour in a healthy splash of sherry, which will steam the veggies and adds a nice flavor. Add the soy near the end. Sake or sherry is generally good for the steam that does much of the cooking in a veggie stir-fry; a small splash at a time does the trick. Spicy Sauces ----------- I collect hot sauces, and use them for the more fiery dishes. Oriental groceries generally carry a sweet-hot chicken marinade from Thailand which makes an excellent stir-fry sauce; just add it near the end. A couple of dashes of tabasco or scotch bonnet pepper sauce with any other sauce base will add a nice new dimension to your mix. Thai curry sauces are great with veggies; I posted a few over the last year, if you can't find them in the archives let me know and I'll send them. For an indian flavor, consider using some cumin, turmeric, cayenne, ginger, etc., or just some pre-mixed curry powder. Marinades -------- Many components of a stir-fry can benefit from marinating them prior to cooking. This is especially true of tofu and seitan (wheat gluten), which soak up flavors nicely. Marinades might include soy, miso, ginger, garlic, chiles,wine/sherry/sake, white pepper, orange or lemon juice, stout, or just about anything you can find in the kitchen. Be creative! Experiment on your guests! chas/ ---------------------------------------- Chuck Narad -- diver/adventurer/engineer