STir Fry Sauce and Cantonese Sauce
I have two sauces that I modify to what I'm cooking -- for a thick, slightly sweet and sticky sauce, I use my Stir Fry Sauce. For a lighter dish with clean flavors, I use my Cantonese sauce.
For most entrees, I sauce some ginger and garlic in olive oil (yes, good quality olive oil works just fine in high-heat cooking, plus it adds a fruity undertone). Then I add my protein and cook it. I remove it from the pan and saute vegetables in more olive oil. Then I put the protein back in the pan and add the sauce. Not rocket science; just good easy homemade Asian cooking.
Stir Fry Sauce
1/3 cup oyster sauce
2 tablespoons hoisin sauce
1 tablespoon Honey Ginger Balsamic Vinegar
2-3 tablespoons Chinese chili garlic sauce
1 tablespoons soy sauce (my favorite is Pearl River Bridge)