(no subject)

[podling]

Yesterday I was really tired. And the theme song from the Gummi Bears cartoon kept running through my head.

My coworker has told me that the sauce I made for my stir fry had too many ingredients and was in fact many sauces mashed together. I disagree. Here's the listing, answer the poll after reading...

Soy sauce
Water
Lemon vinegar
Sugar
Sesame oil
Grated ginger
Wasabi powder

[Poll #752218]

Comments

[perditaxnit.livejournal.com]

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.

[podling]

It doesn't really end up tasting sweet and sour, just kind of... tasty. I hate scallions too, but it's okay, because I'm an all too white person.

I've had mixed feelings about cornstarch... once or twice it's kind of overthickened, and other times it hasn't done much at all (could this be the concentration? No! never, I'm perfect when I'm cooking! ;) ). But also I used the sauce to marinate the tofu in, so thickening it would've had to take place after that, and I'm never sure when.

Your's sounds good, if you were nice, you would cook for me (hint, very very veiled hint there) or something...