How do i make a stir fry?

greenbee

I use tamari (wheat free). Both it and dark soy sauce are less salty than light soy sauce. Just use a bit less, and use a bit of sesame oil to boost flavour.

I also add spices - something like 5 spice powder is a good place to start until you know what you want.

Adding garlic and chilli is a good way of adding flavour without increasing fat or salt content.

clutterydrawer

make a cauce with lime juice, brown sugar, tomato paste, vinegar and a bit of dark soy sauce...thicken with a little cornflour if you can be faffed

Stephen_Leak

Light soy sauce is mainly used for seasoning.

Dark soy sauce is mainly used for cooking, as its flavour develops with heating.

maman

Ive got a recipe that uses 3tbsps of honey and 1 of soy and no fat at all. Then you add a bit of lime juice at the end. I think it's a M&S recipe card. Personally I find it a bit too sweet so I substitue some water/sherry for one tbsp of honey. If you're interested I could write out the whole recipe.

Paulie'sGirl

Hi,

I tend to just use garlic, lazee ginger and dark soy. I thicken with a bit of cornflour and water mixed together.

I've found that the instructions on noodle packets can be ignored. The noodles are more tender if I pour boiling water over them in a bowl and leave whilst I chop all the veg and make the stirfry.

In terms of being low fat, if you have a non-stick or well seasoned wok there's no need for more than a teaspoon of oil. Heat it well and fry your protein (or not, I often just leave out the meat altogether) before adding the ginger and garlic, and then veg in reverse order of cooking time.

Mushrooms cut into quarters or halves make an excellent meat replacement in stirfry I find, juicey and full of flavour.

Home Bargains do good deals on both kinds of soy (Amoy also carries a low-salt version BTW), lazee ginger and chilli, and Soods cooking sauces (plum, oyster things like that) and I've found all to be very tasty.

Hope that's some help!!

PGxx

twink

thanks for all your replies i like the idea of lime juice and have sherry that needs using, i bought light soy as i thought it would be less salty but obviously i need to get dark soy, it is a non stick wok i have so dont need much oil

pawpurrs

Amoy do a low salt soy which is much better.

twink

pawpurrs wrote: »

Amoy do a low salt soy which is much better.

thanks i will look out for that

tryingtoruletheworld

I looked at the low salt soy sauce, but it contains MSG, which I try to avoid. Spices are definitely a good option!

twink

tryingtoruletheworld wrote: »

I looked at the low salt soy sauce, but it contains MSG, which I try to avoid. Spices are definitely a good option!

i took a note of five spice powder but no idea how much to use, will give soy a miss then