I'm about to make Mongolian Chicken (Video), and noticed that she adds the sauce ingredients into the wok one by one instead of mixing the sauce ingredients beforehand and putting it into the pot as one slurry. So, she adds hoisin sauce, then soy sauce, then brown sugar, and finally sesame oil before mixing it all up.
Is there some sort of benefit to putting each of these ingredients in one by one? Besides curiosity, I'm also asking because I don't have that many bowls to go through and it's just overall a bit of a hassle to do each ingredient individually.
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