This is an easy peasy sauce that works really well with tofu and vegetables.  Wok and roll!

Dollops (2-3 T) of each of the following items. Use more or less depending on what you like and have on hand.
oyster
hoisin
soy or tamari
rice wine
chili paste

2 cloves garlic
4 T fresh minced ginger or 2 T ginger powder

2 T cornstarch
1/3 c water

Mix sauces, garlic and ginger in a medium size mixing bowl.  Dissolve the corn starch in lukewarm water then add it to the sauce concoction.  Add it to your stir fry, toss madly and allow it to cook down for a few minutes.

We all have a recipe that calls for 2 TBSP of parsley.  You make your regular trip to the grocery store, purchase what seems like a gigantic bunch of parsley for the needed 2 TBSP and after using it, the green bunch begins to decompose in your refrigerator.

I often ignore it on ingredient lists and produce dishes sans parsley, however, I recently purchased a bunch and made it my mission in life to use every last leaf.  That mission created Spinach and Parsley Pesto.  You could replace spinach with basil too, it all depends on what you have on hand.

Parsley’s oils have been shown to inhibit tumors on the lungs so if you’re a smoker, this is the pesto for you.  Serve as a pizza sauce or over pasta or veggies.

1 bunch spinach
2 handfuls parsley
1 c pecans
5 cloves garlic, chopped
1 T salt
olive oil

Clean spinach and parsley thoroughly.  Even when you think it’s clean, give it another go.  They’re both notoriously gritty.  Toss everything except oil into the food processor and pulse until well blended.  Drizzle oil until a smooth paste is formed.