Why are chinese style meals so cheap, fun, and easy to make?

>>9050471
Poverty breeds creativity

>>9050471
>easy to make

They aren't. Not if you do them correctly, anyway. But many people are perfectly happy to dump a bunch of shit in a frying pan, douse it in soy sauce, and claim that they just made a "great stir fry".

>>9050475
Yes indeed. And that's true of all great cuisines.

>>9050485
Sometimes I don't have the time to make nice stuff like what you're referring to so it ends up like my OP, but I get what you mean. When I can afford to sit around for a couple hours, I try to make a substitute peanut sauce using sunbutter and ginger and stuff and then top it off with either chicken or duck if I can find it, though the former is a bit harder to find in my locale.

>>9050506
>but I get what you mean.
I was referring to the heat level and the technique, not anything to do with time.

A good stir-fry takes an insanely strong flame. Much stronger than you would get from a normal home stove. The timing of exactly when you add what ingredients is also quite tricky.

And then there's the universal constant of Westerners dumping a bunch of soy sauce in there, when that's actually rare in Asia. Instead things like douchi or doubanjiang are used as the base for the stir-fry.

This is why you get so many people asking "why doesn't my homemade ____ taste like it does at the restaurant". The answer is wrong ingredients, not enough heat, and poor technique.

deep fried cat tongue

>>9050471
It was one of the first style foods I learned how to make, so to me there's almost nostalgia in it