Yes, you bought a wok. Maybe even two woks! Yes, your cabinet is filled with the Chinese pre-mades of choice: soy sauce, sesame oil, hoisin sauce, etc. Yes, you’ve got on your shelf all the cool cookbooks on the subject of Chinese food, with hundreds of recipes at your disposal.
And yet, if you’re like me–or like I was for many years, before discovering The Secret–the Chinese stir-fries you make at home taste more like Bar Mitzvah food than Chinese restaurant food. (If you’ve never been to a Bar Mitzvah, substitute “wedding food“.) Where is that magical taste, and those magical textures, that every neighborhood Chinese take-out place–not to mention every Chinese restaurant of quality–seems to so effortlessly produce?
