personally, i'd probably leave out the sugar and vinegar (not a fan of the sweet/sour combo) and add garlic. Wasabi powder is unusual for a stirfry sauce though probably tasty. i'm more used to the more typical chinese ingredients. Except for hating scallions. What kind of self-respecting asian am i if i hate scallions? Oh, I'd also add cornstarch for thickening the sauce. Here's my usual stir-fry sauce - a cornstarch/water slurry, a splash of soy sauce, sesame oil, and blackbean garlic sauce (comes in a jar from the AFC), chopped ginger if i have it.
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timeasmymeasure
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Date: 2006-06-21 02:30 am (UTC)