Beef Broccoli
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)

Cantonese Sauce