I’ve experimented a lot with asian sauces. I do use cornstarch in all & whip them smooth before heating. I often heat low in crock pot rather than pan on stove. Also use fresh onions & green pepper
My favorite new sauces to experiment with are Indians sauces.. Curries using coconut milk and various curry pastes. Ginger, turmeric are mainstays & I like to add touches of cinnamon and nutmeg sometimes. Still learning.
Thai I love but have never had great success with the recipes. The subtle of lemon grass and others mixtures of herbs are enticing to me
I/m with you....all the flavors of the Orient are wonderfully complex...sweet, sour, spicy.
Yummy.
Once read about a chef/s first encounter w/ Thai food-—a beef salad w/ lime dressing——when she was on a trip. She was so enchanted...she actually drove back 800 miles...just to taste it again.