One of the things on my growing list of "Must Learn" is to master several great new stirfry sauces. Stirfries are so easy, fresh, and healthful. And a great and quick way to use veggies that need to be used. I have one sauce that I really like that I got years ago from Cooking Light but I need to branch out. So I tried this Spicy Schezuan sauce from Pam Anderson's The Perfect Recipe. It was ok--but not very spicy and too much sesame oil, in my opinion. So, the search continues! Any great suggestions?