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Duvel

Duvel

I would do the stir-fry as you'd normally do, and add copious amounts of oyster sauce, large pinch of sugar, large pinch of MSG. The result will be a dark & very savory type of pan sauce, made from the oil, reduced liquids in your fry and the oyster sauce as a booster/emulsifier (and no need for corn starch) ... That's pretty much what the take-outs do.

Duvel

Duvel

I would do the stir-fry as you'd normally do, and add copious amounts of oyster sauce, large pinch of sugar, large pinch of MSG. The result will be a dark & very savory type of pan sauce, made from the oil, reduced liquids in your fry and the oyster sauce as a booster/emulsifier ... That's pretty much what the take-outs do.

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