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General principle for stir-fry dishes: heat the oil, flavour with ginger/garlic, fry the ingredients (meat/veg), add flavouring (could be rice wine, soy, chili bean paste, yellow bean paste, oyster sauce, plum sauce, etc...*), thicken sauce. If this is what you're following, then the last part (adding a cornflour/water mixture to thicken) is what you can vary to your preference.
* not sure what you'll be able to find locally...most probably oyster sauce
Prep and stir fry veggies/meats/fish whatever used.
Add pinch of chili flakes, splash of dark soy sauce, twice as much rice wine vinegar, dry sherry, chicken (or veg) stock, squeeze of tomato paste, touch of salt, pepper, sugar and then fry off. To thicken, add a little cornflour in water, which needs 60 secs to cook through.
This is based on Ken Homs 'Country Sauce' and can go with any sort of mix you like, needs no specific quantity - be reasonable with it though - don't make it too thin of course - and is a really nice simple sauce.
You can include a little extra chili, some fish sauce, 5 spice etc to vary, but the basic is the same and you don't need to be a Delia to get it right.