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.
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