Any suggestions for stir fry?
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Any suggestions for stir fry?
| 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?

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
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.
Deglaze means that you add a liquid to a pan to
Also here's a good one from the archives...
http://messageboards.ivillage.com/iv-fbsouthbeach/?msg=16142.1
Jennifer
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