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1. A basic Asian cooking method that generally uses a wok for the cooking, but also can be prepared in a frying pan.

The sauce that is created for the traditional Asian food dish which may consist of some type of cubed meat or vegetables that are marinated, placed on a skewers (bamboo sticks), and then grilled, broiled or roasted on an open fire.

An Asian sauce, made from vegetable proteins combined with salt, pepper and various spices, that is used as a food flavoring.

A Chinese seasoning made by cooking a blend of steamed oysters, soy sauce and salt together until thick and concentrated.

A popular thick sauce used for Asian foods, both as an ingredient in cooking and also as a condiment.