What herbs do you use when cooking chinese food-chicken stir fry with vegetables for example.?
It isn’t so much the herbs as it is the seasonings. To make my chinese foods – like stir fry – for the sauce I use a mixture of soy sauce, oyster sauce, sesame oil, black pepper, ground ginger, chicken base (like a chicken bouillon but moist) in a little water and some black pepper. I mix that all together and pour it sparingly on the vegetables as they cook – just enough to keep a little water in the bottom of the pan and to keep the veggies from sticking and burning. Then I pour whatever is left of the sauce into the pan, add a mixture of cornstarch and water (1 T cornstarch to 1/4 c water) and stir that into the sauce in the veggies. This gives the veggies that shiny look you see at your Chinese Restaurant. You can use any kind of veggies you want – just add them at the appropriate time with veggies that take longer to cook going in first. I generally use onions, celery, carrots, water chestnuts, bok choy, Savoy cabbage, bamboo shoots, bean sprouts, broccoli and pea pods. You can us
