Reply to Asian-style stir fry suggestions please, with caveats

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Reply to "Asian-style stir fry suggestions please, with caveats"

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[quote=Anonymous][quote]You are not very specific. It sounds like you are looking for a substitute for soy sauce in Asian stir fried dishes? If it is a Chinese flavour in stir fries that you are after, then soy sauce is absolutely unnecessary. Texture and colour are key - crunchy veg, and silky meat, cut uniformly small and cooked quickly over high heat. Aromatics like fresh ginger, garlic, chilies, and scallions lend a typically Chinese flavour, as do herbs like cilantro, Chinese chives, and a splash of sesame oil just before serving. Marinate the meat in salt, white pepper, a splash of mirin, or dry sherry and a little sugar, some dried chili flakes, perhaps some fermented black beans, and a little cornflour. Sear the meat in the wok, and add a cup or so of water to simmer it for just a minute or so. This will give you your 'sauce', much lighter and cleaner tasting than the thick, gloopy, salty brown sauces often associated with Chinese stir fries.[/quote]
http://www.thekitchn.com/what-can-i-use-as-a-soy-sauce-substitute-222563

This may be helpful for you. Skip the beans and sesame oil. I have done this by accident(left out the soy sauces) and really do not miss it. Also some oyster sauces and fish sauce do not have soy in it. [/quote]

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