I am giving Gourmet magazine credit for this one because that is where I got the original recipe, but the way we ended up making it was quite different (and much easier) but equally yummy. I have included a link to the original recipe if you want to check it out.
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There’s a specific taste of a particular sauce used at Chinese restaurants. You know the standard “brown” sauce? Some may not like this flavor, but at times it just hits the spot. I’ve been toying with getting this right, and I think I’m quite close (no, MSG isn’t the secret… maybe). I’m just going to list the ingredients and how I make the sauce. Im giving only estimates for the proportions of the sauce right now (once I have that nailed down, I’ll update this post). You can figure out what veggies you want to add to it when you make the actual dish.
YUM, YUM, YUM 
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Mar 1
Source:Self-created
Prep Time:1-10 Minutes
Servings:2
The sauce goes very well with sauteed tofu, vegetables, diced and sauteed/browned chicken breast pieces or simply something to put on noodles/fried rice.
Jul 5
Mexican Soup
Source:Sirsha’s kitchen, car and some internet sites which I dont remember
Prep Time:10-30 Minutes
Servings:4
Jun 5
Mexican Entree
Source:Vegetarian Times
Prep Time:10-30 Minutes
Servings:4
Jun 4
Mexican Lunch
Source:Vegetarian Times
Prep Time:10-30 Minutes
Servings:4
May 4
Mexican Breakfast
Source:Food Network
Prep Time:30-60 Minutes
Servings:4
