Any suggestions for stir fry?

iVillage Member
Registered: 12-03-2005
Any suggestions for stir fry?
7
Tue, 08-08-2006 - 4:31pm
I'd really like to make a chicken or steak and broccoli stirfry but all the stir fry sauces have sugar in them. So what do I cook my stir fry in to make it taste Asian flavored but without sugar?
iVillage Member
Registered: 04-01-2005
Tue, 08-08-2006 - 5:21pm

Here's what I do.


I stir-fry the veggies and meat (usually separately) in vegetable oil and garlic. Then, I deglaze the pan with some chicken broth and add soy sauce, sherry, ginger powder and a bit of corn starch that has been dissolved in a bit of water. Then, I throw the veggies and meat in the pan and stir in

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iVillage Member
Registered: 06-14-2006
Tue, 08-08-2006 - 5:21pm

What phase are you on? I'm P2, and here's what I've done. (There are people with far more legal recipes.)

After I cook the meat, I use a full bag of frozen veggies, and I add 1T of the stir fry sauce. The water thins it out, and I only need a little for flavor. I then use a slotted spoon to put it on my plate so I done eat the excess. If I need a little more, I use the low sodium soy sauce. I make sure to follow up with fruit so I'm not craving sugars.

iVillage Member
Registered: 12-03-2005
Tue, 08-08-2006 - 5:55pm
What does deglaze mean? Do you think the proportions matter much? Do you use chopped garlic or garlic powder? Sorry, I don't have much cooking experience. Do I have to cook them separately or can I cook the chicken and then add the veggies later?
iVillage Member
Registered: 04-01-2005
Tue, 08-08-2006 - 6:21pm

Deglaze means that you add a liquid to a pan to

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iVillage Member
Registered: 03-15-2005
Tue, 08-08-2006 - 6:24pm

Also here's a good one from the archives...


http://messageboards.ivillage.com/iv-fbsouthbeach/?msg=16142.1

Jennifer


 


iVillage Member
Registered: 12-03-2005
Tue, 08-08-2006 - 9:49pm
Thanks! This really helps. I think I'll make it tomorrow.
iVillage Member
Registered: 01-08-2005
Tue, 08-08-2006 - 11:30pm

I have never used a bottled sauce, I just use a tiny bit of sesame oil which adds a ton of flavor in just a few drops, and then usually low sodium soy sauce with garlic, minced ginger, red pepper flakes, and xanthan gum (a thickener) mixed in. Sometimes I add a little sucanat or splenda.

Jen