what would you add to this recipe to make it tasty

[LAX Star]

Originally Posted by nickerman

chicken sliced in thin strips
rice
onion
green bell pepper
carrot
green beans garlic salt
soy sauce

Well, since you have the soy sauce in their this dish is going to have an Asian, or perhaps, more accuratelt, a Chinese sort of flavor to it.

Hence, I would suggest perhaps some thinly sliced ginger root. This is usually that ubiquitous flavor we discern whenever we eat something "Chinese."

A few years ago me and Mrs. LAX bought a wok, as we are both huge Asian food fans. So we at first tried a couple recipes very similar to the ingredients you posted. But for some reason--at the time--we both agrreed our initial dishes lacked that "certain Chinese something."

Then when I related this info to a friend who is an accomplished Asian chef, he recommended the Ginger root.

Viola! (Hmm...I wonder what the Mandarin equivalent word for that is? LOL). It worked. Now ginger root is almost always an ingredient in our wok dishes.

[Dirt Grinder]

Originally Posted by LAX Star

...Viola! (Hmm...I wonder what the Mandarin equivalent word for that is? LOL)...

This is the food forum, so I'm not sure why you would mention a musical instrument. However, the Mandarin word for a Viola is 中提琴.

[nickerman]

Originally Posted by Cantabridgienne

Make a sauce out of garlic, ginger, soy, chili-garlic sauce, rice wine vinegar, a little sugar and cornstach. Stir-fry the vegetables and chicken, then add the sauce at the end for a few minutes until it thickens.

would you indicate what quantities of each please.

[Jaxson]

Originally Posted by LAX Star

Well, since you have the soy sauce in their this dish is going to have an Asian, or perhaps, more accuratelt, a Chinese sort of flavor to it.

Hence, I would suggest perhaps some thinly sliced ginger root. This is usually that ubiquitous flavor we discern whenever we eat something "Chinese."

A few years ago me and Mrs. LAX bought a wok, as we are both huge Asian food fans. So we at first tried a couple recipes very similar to the ingredients you posted. But for some reason--at the time--we both agrreed our initial dishes lacked that "certain Chinese something."

Then when I related this info to a friend who is an accomplished Asian chef, he recommended the Ginger root.

Viola! (Hmm...I wonder what the Mandarin equivalent word for that is? LOL). It worked. Now ginger root is almost always an ingredient in our wok dishes.

Would you ever use Ginger powder in a pinch for the root?

[Vectoris]

Originally Posted by Jaxson

Would you ever use Ginger powder in a pinch for the root?

In my experience this has been a very poor substitute. It seems to lack the sharpness.