Most people who knew me back in the day know I worked at a Chinese restaurant in high school called The Mandarin. I was a hostess, most of the waitresses were Japanese, and I learned a lot about Chinese and Japanese food working there. Let me tell you this sauce was every bit as good as Mr. Wong's recipe! It is the best one I have found so far taste wise. This sauce could be used as a base sauce for a lot of different stir fry dishes.
I made some modifications to the recipe I found on damndelicious.net:
1/2 of a sirloin or London broil partially frozen and sliced thin and cut into 1/2 inch strips approx 8 oz)
16 oz broccoli florets
1/2 small onion diced
8 oz sliced mushrooms
2 cloves garlic pressed
1Tbsp grated fresh ginger root
1/3 cup reduced sodium soy sauce
1Tbsp brown sugar
1Tbsp sesame oil
2 Tbsp olive oil
1 Tbsp of oyster sauce
1/4 tsp red pepper flakes or dash of cayenne
1/4 tsp black pepper
1 tsp of cornstarch
1/2 cup of water
1 7 oz pkg udon noodles cooked and drained (or spaghetti will work too)
Slice beef into thinnest strips possible and cut each strip into 1/2 inch strips. This works best if meat is still half frozen. Set aside.
Prepare sauce: mix soy sauce, water, ginger, garlic, pepper, red pepper flakes, sesame oil, cornstarch and brown sugar and whisk together in a bowl. Set aside.
Brown meat in olive oil until almost done, remove from pan and set aside. Add broccoli mushrooms and onion, stir fry on hi 5 minutes until hot and partially cooked. Add meat back into pan, add noodles and sauce. Stir fry until mixed thoroughly and serve immediately.
Breakfast was a bacon and egg English muffin and lunch was leftover potage de garbanzos. I love making big pots of soup and using the leftovers for lunch the next day.