Anyone has a simple sauce for a Stir-fry?

I posted this in another thread.
I've made it since then, it came out really good.

quote:

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anyone got a good recipe for hibachi fried rice?

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Not really a recipe but I read a thread about how to make this the other day on another site.
Never knew about hibachi fried rice before.

The general consensus on getting authentic hibachi fried rice flavor was:

Use clarified garlic butter instead of regular oil in the wok/pan.

Use short or medium grain rice.
Some people said they mix in some of the garlic butter with the rice after it's cooked and before they put it in the refrigerator to help the grains separate.
Add a pinch of sugar when frying the rice.

The soy sauce used is not straight soy sauce but is diluted.

The soy sauce recipe:
1/2 cup soy sauce, 3/4 cup water, 1/4 cup Mirin, 2 Tbsp of sugar plus 1 tsp of fish sauce put it all in a pot and boil while stirring until the sugar is melted then add salt, black pepper and crushed red pepper flakes to taste, optional add splash of sake.
Some cook the rice with a little bit of the soy sauce mixture in the water.

If you want eggs in it you should fork whip the egg in a bowl then add off heat, mixing it in quickly. The heat cooks the egg onto the rice.
Finish with toasted sesame seeds and green onions.

Another big thing they said really helps with an authentic flavor is to get a little char on whatever proteins you're mixing in with the rice.
Hope this helps I can't wait to try it myself the next time I grill.

With beef stir fry I use beef broth, a little cornstarch and some soy sauce. A splash of oyster sauce if I have it.

The sauce for this is easy, light and slightly sweet so as to not overpower the dish.

Moo Goo Gai Pan

As this is a "white" dish, salt is used, but no soy sauce.

Ingredients
1 chicken breast, boned, skinned, and cut in 1/2-inch cubes
1/4 cup wine
1 sprinkle salt
2 stalks celery
1 small onion
14 to 16 snow peas
4 to 5 water chestnuts
2 Tbs peanut oil
1/2 cup fresh mushrooms, sliced
3/4 tsp salt
1/4 tsp sugar
11/2 tsp cornstarch combined with !/4 cup cold water

1. Marinate the chicken in wine and salt. Cut the celery in half lengthwise, then cut in quarter-inch cubes. Dice onion. Cut snow peas into thirds. Peel and slice water chestnuts (just slice the canned ones).

2. Heat the peanut oil in a wok. Stir in the chicken, reserving any marinade. Stir in the onion, then the celery. Stir until the chicken begins to turn white. Add the snow peas, mushrooms, and water chestnuts if canned variety is used.

3. Stir the water into the marinade and add to the wok. Add the salt and sugar. Let cook about 5 minutes. Stir in cornstarch paste and cook for a few minutes. Stir in fresh water chestnuts, if canned have not been used. Serve hot.