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. :)

A wok is really not the best thing for use on most home stoves -- especially electric ones since there just isn't enough BTU's to heat up the sides. Per Cooks Illustrated (America's Test Kitchen) the best stir fried results for the home cook are when using a regular nonstick large skillet since there is more of a surface for the food to be seared on -- this prevents the food from steaming. As others have suggested, you also need to cook in small batches, have the food not right out of the fridge and let the pan reheat as you add a batch. I have used this method and produced the best stir fries ever -- no more steamed soggy Chinese food -- it was always tasty but it wasn't stir fried :) I know that the wok is a sacrosanct piece of equipment among many on these board -- the bottom line is that the small flat surface of the wok provides no advantage for home cooks since the entire style is meant to be used on a source of heat in which the wok including the sides is heated to a high temperature and used as part of the cooking process.

Ruthanna, your sauces sound sooooo good! I tend to do mine simply like Ginger...I'm usually in a hurry but, they taste good! 2 chicken breast halves; cut into thin strips Salt & pepper 1/8 teaspoon cayenne pepper (optional) 1 teaspoon fresh grated ginger 1 medium onion; sliced 2-inch pieces 1 medium red or yellow bell pepper; sliced 1 large carrot julienne cut 1 cup cut asparagus or broccoli 3 tablespoon canola oil 1/2 cup chicken broth 2 tablespoons light soy sauce 1 tablespoon cornstarch 2 red or green onions (scallions); sliced 2 tablespoons toasted peanuts (or cashews) Garnish with chopped parsley (optional) 2 cups cooked rice or rice stick noodles Slice chicken into bite-size pieces; season with salt, cayenne and ginger; refrigerate until ready to use. Clean and cut all vegetables and grate ginger. Stir together broth, soy sauce and cornstarch and set aside. This will be quick so begin cooking 5 to 10 minutes before serving. Heat a wok or a large skillet over medium-high heat; add oil and stir the ginger into the chicken and stir-fry for 2 to 3 minutes until done. Remove the chicken and add onion, bell pepper, carrot and asparagus for 2 or 3 minutes until tender-crisp. Add the chicken back to the pan along with the stock mixture and continue until sauce thickens. Sprinkle with sliced onions and toasted nuts along with chopped parsley. Serve immediately with or without cooked rice or noodles Marilyn

I've had Seafood Delight at Chinese buffets around here and I've searched several times for a recipe like it but haven't found one (just searched again on-line and through my Chinese cookbooks for anything similar). The Seafood Delight here is often made with shrimp, [fake] crab, pea pods, and sometimes mushrooms. I think it's a simple white sauce w/ minimal seasonings made with a basic stock -- probably chicken, but you could use veg stock -- perhaps amped up w/ a little dry sherry and maybe a little fish sauce or oyster sauce (depends on how flavorful your seafood is)... maybe garlic, but I'd go light-handed to start. I'm not convinced there's much more in it... could be a splash of light soy sauce, but not enough to darken an otherwise white sauce. I don't detect egg, ginger, onions, or any of the usual suspects. ETA: IOW, if I were to try your variation, I'd get a hot wok, add a bit of veg oil, add 1 clove minced garlic (haha!), saute one min., then add fake crab and mushrooms as req'd to cook through or heat fully (i.e., mushrooms first if they're raw, because I'd want to handle the fake crab as little as possible). I'd add a splash of dry sherry (like 1 tbs to deglaze), then I'd add a slurry made from chicken/veg stock and cornstarch and simmer/stir to thicken.... maybe also w/ some fish sauce since you're only using fake crab, and I'd probably also add a splash of light soy sauce. lol! At least that's where I'd start -- and then I'd figure out where it needed to go from there.