In addition to doing my best to piss off anti-rights advocates and liberals in general (but I repeat myself), I occasionally do some dabbling in the kitchen as well. After a year or so of experimentation, I seem to have found a stir fry sauce recipe that we both enjoy and appreciate – feel free to steal/modify as you so desire:
1/8 cup black sesame oil
1/8 cup rice vinegar
1/2 cup soy sauce
2 tbsp black pepper sauce (we use Trader Joe’s)
1 tbsp dried ginger
1 tbsp dried garlic
2 tsp wasabi oil
Mix/blend thoroughly, pour over 1-2 pounds of raw chicken in a wok or suitably-sized pan, cook chicken until done, add 1-2 pounds of vegetables, add additional soy sauce to taste/consistency requirements, serve over noodles/rice.
Obviously the recipe would be drastically improved by the introduction of fresh ginger and garlic, but it works well enough as-is, and does not require us to keep refrigerated goods that we may not use before they go bad. However, I will offer a word of warning: I am not sure if it is the black pepper sauce or the wasabi oil, but if you start the cooking process with a cover on your wok, be very careful when first removing the lid – I well and truly maced myself by catching a face full of steam, and whatever was riding in it. Good times.