We’ve already posted a recipe for our all-purpose brown stir-fry sauce. What’s the difference between this recipe and that one? When do you use the white vs. the brown? Basi… See more

In general, this is a pretty light sauce. You do need some oil to stir-fry the dish, but if you’d like to use less oil, you can blanch your choice of meat/protein along with the vegetables i… See more

When I worked in Chinese restaurants, separation of duties were very important. One person manned the wok while someone else read the orders, prepped the dishes (veg… See more