Is simply asia the name of the spice blend, or the brand? The brand Simply Asia has spice blends on their website, but then are further broken down into Kung Pao, etc. But then, their spice is in packets not jars. I'm curious because I'd like to acquire it or replicate it? Something like that. I love an Asian sauce on zucchini then grilling it. This sounds like it'd be perfect for what I want. :)

Here are some recipes for stir-frying sauces that I make in advance of starting the frying. I add them at the end of cooking and just stir them long enough to coat the ingredients. 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 1/2 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 1/2 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 Rolle

Here are three that I used to make ahead and refrigerate when I was working full time for quick stir fry dinners. 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/ 2 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/ 2 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

Hey - I knowe the gal who started this business and the main office is right here in Central California! Looks like she sold the business - there is still a local San Luis Obispo address on the business though.