get some hoisin sauce... kind of like asian bbq sauce.
if you can handle a bit of spice, korean sauce gojuchang (sp?) is great - good for everything. DH has taken to smearing it on sandwiches

I like Thai Kitchen's satay sauce. To serve 3, I stir fry a bunch of veggies, and about 3/4 lb chopped meat (pork tenderloin or cutlet, usually, but you could use anything that cooks up quickly), a half jar of this sauce with a squirt of vinegar and a dash of soy sauce. Serve over noodles.

Anonymous wrote:I LOVE the TJs Soyaki sauce, but you might be a little sweet as it is partially teriyaki.

I was going to recommend this as well. We use it with ground beef, broccoli or green beans, and brown rice. Or a similar dish with chicken instead.

Try Oyster Sauce... good with veggies or fried rice.

I LOVE the TJs Soyaki sauce, but you might be a little sweet as it is partially teriyaki.

For those of you who do stir fry, can you recommend some sauces? The healthiest dinner I do on a weeknight is sautéed vegetables over rice or pasta. Despite liberal use of seasonings, it is bland. When it’s over pasta, I end up putting a little cheese on top, though I don’t love cheese; and when it’s over rice, I end up using way too much soy sauce. Tried Szechuan sauce while cooking the vegetables recently and hated it, which is odd because I like it in Chinese food. Am basically looking for some sauce in which to cook the vegetables so that it isn’t so dry/bland (I’d like it to have the consistency of Chinese takeout) but don’t really want to buy a whole bunch of $5 bottles and learn that I hate them. I generally like mild flavors and salt; I tend not to prefer anything sweet.