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

Would you have any space to cook outside? We bought a dedicated wok burner created by a Chinese engineer -- you hook it up to propane, it's 70K btus (they go higher, to 137K, iirc; we were just wussy and stuck with that), and talk about wok hay? It's a thrilling thing to cook on the deck with that baby. It has a wind protector, btw. Tonight, because it's rain/snowing, we had to use our 17.5 btu burner inside on our American Range, and I was afraid to turn it up to full high because it was spattering all over the place and there's no protection from the flame as there is with the outdoor burner (which is much safer than the deep frying turkey setup, btw). I'm spoiled. I love our outdoor burner now and only rain/snow will stop me from it :) Just thought I'd offer a (thrilling :)) alternative, if you are willing to do your cooking outside. Here is a link that might be useful: the page with comparisons to other setups

If you're going with tube shaped pasta, after stir frying, add just a bit of veg. bouillon to the pan and braise for a few minutes. Then add white beans and basil, garlic, oregano and thyme and a splash of red wine. Then add some cannellini beans. Top with parmesean. I do this all the time. Or go greek, using a splash of lemon juice instead of wine, oregano, dill and cinnamon, just a dash, along with dark red kidney beans. Top with feta. Or go Spanish, add fake chorizo or fake italian sausage, garbanzo beans, smoked paprika, lots of garlic and some oregano and use the red wine. OK, I'm working my way around the Mediterranean . . . or go Tunisian and use red beans, ras al hanout, garlic and lemon. They sell various Moroccan blends at the store, or Google it to make your own.

Going grocery shopping now?!! Will do it.