Has anyone ever wondered about this before?
You go to a Chinese restaurant and order stir-fried chinese spinach (or watercress or bok choy, etc.) and it comes with the tastiest and simplest sauce - clear with some bits of fried garlic. I've tried to replicate the stir-fry technique (I'm Chinese-American and have some tricks up my sleeve thanks to watching my Chinese mother cook) but I still can't seem to figure out what makes those dishes so flavorful. I usually heat up olive oil in a big wok with fried garlic and ginger, and then I throw in the veggies...but to no avail.
A friend says it may have something to do with the oil - maybe they use peanut oil?
Can anyone help me out?