What about the sause?

Karri Barlow

Half the sauce seasoning, add another tsp of starch, and 1/2 cup water. If salt is needed, add it at the table. That will make it not so strong.

Jerusha Muller

Are you using a dark soy? Switch to a lighter one and use a bit less than required. Same with the Hoisin. I found that I had to get used to soy etc. The best I found for cooking was the light Kikkoman soy. Also, your choice of vinegar makes a huge difference. Some of the Chinese rice wines are incredibly strong and can be overpowering. Choose a well known quality brand and figure out a balance of salty, sour and sweet that works for you. Trust me, some recipe sauce instructions you can just use as a, ahem, "suggestion".

Avery Barstow

Thank you both for this input!

Ali Oukil

Good why not?

Karri Barlow

Another thing that really works is to not change the sauce, but add double or triple amount of steam vegetables.

Lyza

It looks good