Stir fry sauce

[haymas]

Hello..

When making stir fry.. does anyone have an idea for making it more liquidy (if that is a word).. like you find in the chinese restuarants... Does anyone use for example chicken broth with soy sauce?

What I am looking for is more sauce I guess to pour over the veggies and rice.

[recipelover]

You solution of chicken broth and/or soy sauce would work easily. Many times in the restaurants they combine chicken broth with cornstarch and add it at the end. It adds sauce and thickens it as well. On SB Phase 1, you would want to try to use arrowroot which is allowed.

[marvholly]

I make & keep my stir fry sauce mix in my fridge all the time. Have used it for YEARS. Family calls it Mom Mix. You can add as much/little as you want/need.

1/3 c Lo sodium Soy Sauce
1/3 c Lo sodium chicken broth
1/3 c white wine

Season to taste with fresh grated ginger, a few drops of seasame oil, chopped onion and/or green onion and minced garlic. Place in a pan and simmer for a few minutes, cool then pour into a bottle type storage container and keep in fridge. Alcohol cooks off.

I usually make more (about 15 oz liquid total) and use it for a fairly long time (several months for 1 person).

[marvholly]

I make & keep my stir fry sauce mix in my fridge all the time. Have used it for YEARS. Family calls it Mom Mix. You can add as much/little as you want/need.

1/3 c Lo sodium Soy Sauce
1/3 c Lo sodium chicken broth
1/3 c white wine

Season to taste with fresh grated ginger, a few drops of seasame oil, chopped onion and/or green onion and minced garlic. Place in a pan and simmer for a few minutes, cool then pour into a bottle type storage container and keep in fridge. Alcohol cooks off.

I usually make more (about 15 oz liquid total) and use it for a fairly long time (several months for 1 person).

[MissSouthBeach]

marvholly,

I just wanted to let you know that I made your stir fry sauce last night and made some stir fried brown rice and vegetables to go with it (with oldpjams stir fried rice directions from another post) and I LOVED IT (and so did my family). It was SOOOOO good that right after I finished eating, I went right back to the stove and made a few more servings to keep in a bottle in my fridge (like you recommended). So it's in there right now! Thanks!

[marvholly]

Glad to be of help. It does make stir frying quicker and easier if you don't have to prep the sauce all the time. The commercial ones are WAY too high in sodium and sweetners and VERY expensive.

[blosinlv]

I'll add my stir fry sauce which actually comes from Dana Carpender's 15 Minute Low Carb recipe book.

1/2 cup low sodium soy sauce
1/2 cup dry sherry
1 teaspoon minced garlic
2 tablespoons grated fresh ginger
2 teaspoons Splenda

Combine ingredients and store in refrigerator. We prefer a lot of sauce so I add some low sodium chicken broth mixed with a little cornstarch when doing the stir fry.

[marvholly]

blosinlv
Your recipe is very similar to mine except I use lo sodium versions, white wine (never have sherry) and a bit more seasonings. Its all about what we have on hand/use regularly when it comes to recipes for me. I often skip otherwise interesting sounding recipes if there is something I don not usually keep on hand or at least purchase errztically.

[haymas]

Thank you all!

These sounds great!!!

I am excited to make stir fry this weekend!

Denise

[blosinlv]

blosinlv
Your recipe is very similar to mine except I use lo sodium versions, white wine (never have sherry) and a bit more seasonings. Its all about what we have on hand/use regularly when it comes to recipes for me. I often skip otherwise interesting sounding recipes if there is something I don not usually keep on hand or at least purchase errztically.

Of course you are right, Holly. I often change this and other recipes according to what I have on hand also. After cooking for many years, as we both have done, we sort of know what something is going to taste like just by experience.

Blossom

[r3drobin]

i see this is a very old post but im wanting to make stirfry and dont want to use a bottled sauce.. however, the recipes im finding here call for sherry or white wine... well i NEVER have those things on hand and i would hate to buy a bottle for just 1 stirfry every few weeks. im single and lots of things tend to go to waste.
does anyone have a stirfry sauce idea that doesnt call for alcohol?

[ami]

I make a sauce similar to the ones posted here and I never add any alcohol to them. Just use low sodium soy sauce, Splenda and ginde, either fresh grated ginger or powdered ginger. For more juice, use some either chicken or beef broth. If in P2 then add some cornstarch for thickining the sauce.

Enjoy,

[DebbyC]

I keep a bottle of sherry and marsala in my fridge - they last a long time and both add incredible flavor. If I didn't have wine on hand, I would use always chicken broth before buying ANY kind of "cooking wine" blech!!!

[zynr]

I keep a bottle of sherry and marsala in my fridge - they last a long time and both add incredible flavor. If I didn't have wine on hand, I would use always chicken broth before buying ANY kind of "cooking wine" blech!!!

It's probably ridiculous adding to this thread, considering it's so old, but I found it, so maybe someone else will. I came across it when looking for a low carb/nsa stir fry sauce. I saw "SB" and I just HAD to check it out. I was already a member here, although haven't been active. So I see a few like versions of this recipe with the chicken broth. I do use organic low sodium chicken broth on other occasions, but I'd prefer to keep something handy that works for vegetarian dishes too, so I was glad to see a variation of the recipe without the chicken broth. And chicken broth doesn't seem right if the dish isn't a chicken dish. I make a dish to have over brown rice with veggies & a soy product beef strips. I wouldn't use "cooking wine" either.. EVER! As you said Debby, "blech"!! I'd prefer just a good white (or red) wine... and ONLY if the wine is fit for drinking. I'd never use a wine that wasn't at its best for cooking. If it's not fit to drink, it's not fit to cook with. But, and I wouldn't use this for just any dish, but I've found a wonderful flavor in dry vermouth for some dishes. I don't know how that will work for this stir fry, but I will try it. I'm really glad to have found this. I'm heading out to the store to pick up some fresh ginger and green onions.

[DianaBlack]

marvholly,

I just wanted to let you know that I made your stir fry sauce last night and made some stir fried brown rice and vegetables to go with it (with oldpjams stir fried rice directions from another post) and I LOVED IT (and so did my family). It was SOOOOO good that right after I finished eating, I went right back to the stove and made a few more servings to keep in a bottle in my fridge (like you recommended). So it's in there right now! Thanks!

My fav food in the world is probably rice (love white rice but like all types) I just went to P2 and am adding an apple in each day. So far so good, no weight gain. but I worry about how slow I should add the next carb in. I know I will want a big bowl of brown rice with the veggies and stir fry sauce. You guys are talking about rice and making me drool. How much brown rice can you actually have, and is it still too early for me to add that in to my P2 start?