I always use ginger whether it is powdered or fresh. Ginger gives the stir fry such a nice sweet taste. Since I have been to China and tasted the food there I now cannot eat the normal Chinese restaurant food here.

Here is a link that might be useful: traveling and cooking with grandpa

Joe, yes please post some of your recipes. I have all of the above ingredients in my pantry. I used them to make lo mein last week, with the addition of ginger and oyster sauce, it was good -much better than the local take out- but still needed a little something. Thanks for sharing.
Di

I never used pre-packaged flavorings either. My usual sauces contain some combination of the following:

Soy sauce (I like Pearl River Bridge Light, Dark and Mushroom)
Ginger
garlic
honey
sherry or mirin
crushed red pepper
cornstarch

I dont use all of those in every stir-fry, but they are the ones I reach for moset often.

Alexa

I use Jane Brody's recipe for Beef Lo Mein, which is easy for me to remember: 3-2-1-1/2

3 TB soy sauce
2 TB oyster sauce
1 TB sesame oil
1/2 t. sugar

For other stir fried dishes I often use Mr. Yoshida's Sauce, a type of teriyaki sauce - but I make sure not to overwhelm the dish with this sauce, just a dab will do ya.

I don't use 5-spice or star anise to season my stir fries, but I always use garlic and ginger.

I don't use packaged mixes either. Like Jo and Alexa I pretty much use soy sauce, sherry or mirin, garlic, ginger, cornstarch and sesame oil.

Sometimes I use Thai Sweet Chili Sauce (the kind for dipping) with rice wine or chicken broth and cornstarch.

Now that I'm not allowed wheat and sesame, I'm afraid my stir fry days are over. However I used to use some oj concentrate from time to time to sweeten or enhance the flavor.

Here are a couple I use all the time, since I have stir fry a lot.

House of Tsang Bangkok Padang Peanut Sauce
McCormick Collection Thai seasoning
Whatever Hoisin sauce I can find that seems to have the most natural ingredients.

I'm allergic to MSG.

I can't quite abide by Chines 5 Spice Powder, as I don't care for the anise all that much.
I also keep fresh-ish ginger, scallions and garlic in the fridge most of the time. Also dark sesame oil and ground roasted sesame seeds.

Here's a few recipes:

Spicy Asian Sauce (adapted from a pork dish from "Cooking Light" magazine)
1/4 cup hoisin sauce
1/4 cup ketchup
1 tsp. low-sodium soy sauce
1/2 tsp. minced garlic
1/8-1/4 tsp. red pepper

Sesame-Ginger Sauce
1/4 cup light soy sauce or tamari
1/4 cup dry sherry or vermouth
2 TBLSP oriental sesame oil
2 TBLSP chopped scallions
1 TBLSP vegetable oil (I use a canola/soy mix)
2 tsp. grated fresh ginger root
2 lg. cloves garlic, crushed

Sweet and Sour Stir Fry Sauce
2 tsp. cornstarch
1/4 cup water
1/4 cup orange juice
1/2 tsp. honey
2 TBLSP soy sauce
1/4 tsp. salt

You add this sauce to the veggies as you are stir frying.

You can add a TBLSP or more of peanut butter or tamari, thinned slightly with boiling water, to any of the above for more protein.

Lately I've been using Penzey's Szechuan pepper salt and maybe a bit of sesame oil. Thats it.

I think I'm the only one in the world not allergic to MSG and the hydrolized soy proteins. I like, in small doses, the 'umami' flavor they impart. Shrug.

Here's one more I found while putting the others away.

Sweet and Sour Sauce
2 tsp. corn starch dissolved in 2 TBLSP water.
Add 1/4 cup pineapple juice (drained from the can of pineapple you will be using). Add 1/4 cup of water, 1 TBLSP cider vinegar (or rice vinegar) 1/4 tsp. salt, 1/2 TBLSP malt or molasses or 1 tsp. honey, 2 TBLSP soy sauce, 1/4-1/2 tsp. ginger, a touch of pepper and 2 TBLSP sesame oil. Set this aside

At the end of the stir fry, (use whatever veggies you like, such as green or red pepper, broccoli or cauliflower, onion or scallions, pea pods, carrot, etc.) add 1/3 cup of pineapple chunks and the reserved sauce. Heat 10 minutes till sauce is thickened.

Top with chopped peanuts if you like. I use firm marinated tofu for the protein source in these dishes, but you could use chicken or pork or even chunks of tuna. I don't know anything about stir frying meat. Perhaps best if it's already cooked.

Jessy - you and I can start a club.

I have no problems with MSG either and I remember back in the dark ages (late 60's early 70's) my mom used to make a special trip every 6 months or so to Boston's Chinatown to get a large container of MSG for Chinese cooking (it was unheard of in Maine). Maybe I just built up a tolerance for it LOL!

Alexa - who is also not a huge fan of 5 spice because of the anise flavor

My stir frys usually employ most of the following. I do change it up a bit so it's a mix and match depending on my mood, the veggies, etc.

Soy sauce
Dark sesame oil
Rice wine
Rice wine vinegar
Mushroom soy sauce
Five spice but just a tiny bit
Garlic I just consider one of the veggies. Smiles

And a basic I must have is fish sauce. It gives that subtle flavor that nothing else does. I'd bet it's included in your veggie stir fry. Probably some mirin too.

I like ginger but unfortunately my DW doesn't. Ah well.

Sometimes I use a cornstarch slurry, but sometimes I don't.

I can join the MSG club too. I'm just not the sensitive type I guess. I use soy, sesame ginger, garlic, chile oil, rice wine hoisin sauce and black bean sauce in various combos. But sherry or vermouth is essential to spread the intensity of those flavors out, otherwise it would be too salty or strong. I also use one of them to dissolve the cornstarch for thickening.

Terra, the clear liquid is basically just chicken stock and cornstarch. Then, aromatics (garlic, ginger, chilies) are added.

These are some of my staples that come to mind, for Chinese cooking and stir frying:

Chili oil, dark sesame oil (from toasted sesame seeds) and peanut oil
Chili sauce, with or without garlic
Rice vinegar
Oyster flavored sauce
Chinese Five spice
Sichuan peppercorns
Chicken, beef and vegetable broth
Chinese rice wine or Japanese rice wine (sake), dry Sherry. OR, look for Shaoxing (Shao Hsing) rice wine, it's one of the best.
Hoisin sauce
Fish sauce
Soy sauce. regular and dark
Crushed red chilies
Cornstarch

My most important tips when stir-frying:

Heat the wok first. If you can lower your hand into the wok, and hold it there for 5 seconds without cussing, then your pan is ready for the oil. Wait 5-6 seconds before adding your ingredients.
And don't overcrowd the wok with too many ingredients, or it will create excess moisture which will impede even browning. In other words, you'll end up with a boiled stir-fry. This is not what you want to see happen.

Sol

Here is a twist on a stir fry using a packaged spice mix.

1 red onion
1 green pepper
1 poblano pepper seeded
2 Romano tomatoes
cilantro
½ cup water
½ tsp. red pepper flakes
1 garlic clove crushed and diced
1 package Sazon Goya seasoning mix
Splash of olive oil

Heat wok. Slice onions, green pepper, poblano, and tomato. Put onions in wok with olive oil. Stir in the Sazon Goya seasoning. The onions will turn a deep purple color. Cook onions until they begin to soften, do not overcook. On high heat stir in the remaining vegetables and seasonings, continue stirring. Chop cilantro and stir in last. Add water, stir well, cover and lower heat to simmer about five to ten minutes depending on size of vegetables used. Serve over white rice.
You can find Sazon Goya at: www.goya.com or any good ethnic grocer.

Here is a link that might be useful: traveling and cooking with grandpa

Here are some sauces I sometimes make on the weekend and refrigerate, if I plan on stir-frying later that week.

STIR FRY SAUCES

Each recipe makes 2 servings but can be doubled.

BASIC STIR FRY SAUCE

1 1/2 tsp. sesame oil
1/2 tsp. minced garlic
1/2 tsp. minced ginger
1/2 cup chicken broth
1 Tbs. soy sauce
1 Tbs. brown sugar
1/8 tsp. Tabasco
1/4 tsp. salt
1/4 tsp. pepper
1 1/2 tsp. lemon or lime juice
1 1/2 tsp.cornstarch
1 Tbs. rice wine or sherry

Heat the sesame oil in a small saucepan. Add the ginger and garlic and stir-fry 15-30 second over medium heat to bring out the flavor. Add the chicken broth, soy sauce, brown sugar, Tabasco, salt, pepper, and lemon juice. Bring just to a boil, stirring. Dissolve the cornstarch in the wine and whisk into the sauce. Heat until sauce thickens and reaches a full boil. Simmer for 30 seconds. Remove from the heat and set aside.

GARLIC SESAME STIR FRY SAUCE

1/2 tsp. pepper
2 Tbs. soy sauce
3 Tbs. chicken broth
1 Tbs. sugar
2 1/4 tsp. lemon juice
1/3 cup sesame oil
2 1/4 tsp. minced garlic
1 tsp. cornstarch mixed with 1 1/2 tsp. water

Combine the pepper, soy sauce, chicken broth, sugar and lemon juice. In a small saucepan heat the sesame oil. Add the garlic and saute 1 minute until soft but not browned. Add the soy sauce mixture and bring just to a boil. Whisk in the cornstarch mixture and let boil 20 seconds. Remove from the heat.

SZECHUAN STIR FRY SAUCE

1 1/2 tsp. sesame oil
1/2 tsp. minced fresh ginger
1/2 tsp. minced garlic
1/2 cup chicken broth
2 whole anise stars
1 1/2 tsp. red wine vinegar
1 Tbs. soy sauce
1/4 tsp. salt
1 tsp. hoisin sauce
1/8 tsp. Tabasco sauce
1/8 tsp. crushed red pepper flakes
1/4 tsp. pepper
1/8 tsp. 5 spice powder
2 tsp. cornstarch dissolved in 1 Tbs. water

Heat the oil in a small saucepan. Add the ginger and garlic and saute 1 minute until softened but not browned. In a bowl combine the remaining except for the cornstarch mixture. Add them to the saucepan and bring to a simmer, covered, for 10 minutes. Remove star anise. Whisk in the cornstarch mixture and let boil 1-2 minutes. Taste and add more Tabasco if desired.

Adapted from The Frog/Commissary Cook Book by Steve Poses, Anne Clark and Becky Roller

I've got two really nationalist (almost racist, not quite), tasteless, bad jokes about stir frying/Asian. I mean really tasteless, no pun intended. I'll start a thread on conversations with a big WARNING in the title if I get three requests here to do so. They aren't new so you might have heard of them.

I just add a bit of Oyster Flavored Sauce to my stir fry. That's all. Love it that way!

I have used other ingredients on occasion, but we found that the OFS was really what we liked best. I have never tried seasoning packets.

Linda

WOW, so many sauces. The sauce used on these veggies doesn't have a strong identifiable flavor, at least for me. I'm thinking it must have either a fish sauce or maybe the oyster sauce, I don't think it has any ginger. The closest I have ever come to it in my kitchen is my DMIL's shrimp stir fry. It includes celery, bell peppers, onions, mushrooms, and anything else we want with shrimp added last. I don't stray too much from oriental recipes, cuz don't know enough to be adventurous with the different sauces. Thanks for all the sauce recipes, I'll share them with DD when she comes over for a cooking weekend.

my guess for the sauce would be just a bit of oyster sauce and salt, thickened with cornstarch. i would also start by frying up some chopped garlic in hot oil, when you can smell the garlic, add the veggies, and add the sauce at the very end.

my mom never used soy sauce for stir fry because it brings a very slight tartness to the dish.

3. Jessy I want to hear the joke.

Oh forgot that...me too Jessy

Yatyat, I'm going to try the garlic and a little oyster sauce. I do't think it had soy sauce in it, DH puts that on almost all his oriental food and rice anyway.

OK Jessy, we're waiting.

You're on. Could be worse than what I've seen others post elsewhere....