Lee Kum Kee has a whole line of sauces that make cooking Chinese food a snap!
It's amazing because it makes even the clunkiest ABC-chef (me) feel like a Chinese chef-extraodinaire! Nod. They also have a whole line of two-serving size packets in a whole bunch of different sauces that are nice if you don't feel like taking the plunge and buying an entire jar of the stuff. These packets run under a dollar and are even conveniently color-coded so that you can tell if you are buying a sauce that is "chinese provincial cooking," "cantonese home cooking," and some other categories. However, I must also say that the three sauces I have tried from the packet weren't necessarily to write home about, but it's nice to be able to whip up something Asian-y on the fly that isn't some sort of hapdash teriyaki extraveganza. All you have to do is take your meat (or your vegetables, tofu) pan fry it till it's done and then peel open the packet to pour out the sauce. A modern miracle!
I have a feeling that LKK's better stuff if is in the jars; you really can't go wrong with black bean garlic sauce, now can you, but my favorite (!) and my mom's favorite (!) is their "All purpose marinade with herbs." It's really excellent. It's kind of teriyaki-y but if you chop up some garlic, ginger, and then put some chicken wings/drumsticks in there, nod, the result is pretty satisfying!
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