[Hack&Lube]

I have asian background and I'll take Edo over authentic Chinese or Japanese stir fry any day. That sauce is heaven in two scoops.

My go-to home stir fry shortcut is to cut up pork belly lardons (bacon can substitute) and brown them up, throw frozen vegetable medley (brocolli, peapods, mushrooms, peppers, etc.) or sliced cabbage (if you want to be like Edo) into the remaining lard and stir fry them up. Then toss in Chinese egg noodles with sauce/marinade of your choice (Teriyaki, Soy, Mirin, Hoisin, or even curry powder for HK Singapore noodle style). Add sliced green onions and sesame seed oil. Stir fry again.

That's a lot of work, let's just go to Edo.