Guest guest Posted April 13, 2007 Report Share Posted April 13, 2007 I took about some ribeye steak this morning(it's what I had), and I have a frozen veggie stir fry blend of stuff like snow peas, asparagus, colliflower, and carrots. Anyone got any good ideas for making the stir fry? Obviously, I can use garlic, ginger, ect. What I'm really wondering is how to make some sort of little sauce for it since soy sauce is out for us now. Help, please. Meleah Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 13, 2007 Report Share Posted April 13, 2007 Hi Meleah, <<... making the stir fry? Obviously, I can use garlic, ginger, ect. What I'm really wondering is how to make some sort of little sauce for it since soy sauce is out for us now. Help, please. >> I haven't tried it yet but have been told that chinese 5 spice mix is a good substitute for soy sauce. You can find a few different recipes for it at : http://health.groups.yahoo.com/group/pecanbread/message/62427 http://health.groups.yahoo.com/group/pecanbread/message/58770 I have used sesame seed oil and it gives a great flavour to a stir-fry. Sheila, SCD Feb. 2001, UC 23 yrs mom of and Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 13, 2007 Report Share Posted April 13, 2007 > > Hi Meleah, > > <<... making the stir fry? Obviously, I can use garlic, ginger, ect. > What I'm really wondering is how to make some sort of little sauce for > it since soy sauce is out for us now. Help, please. >> > I make a very convincing Szechuwan style sauce when stir frying chicken strips and veggies. I add tomato and orange juice, a little fresh ginger, honey, a big roundedoablespoon of almond butter and a shot of Tobasco sauce. This is a thick lighter brown sauce. For darker sauces, adding grape juice or wine to your stir fry is effective and use almond flour if you want a thicker sauce. Marilyn Alm has contrived a Worcestershire substitute which contains many ingredients Carol F. SCD 7 years, celiac Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 13, 2007 Report Share Posted April 13, 2007 Thanks, Carol. I will try this tonight, I think. Is Marilyn's recipe on scdrecipe.com, or has she not made that one of her public recipes yet? Meleah Re: Stir fry ideas > > Hi Meleah, > > <<... making the stir fry? Obviously, I can use garlic, ginger, ect. > What I'm really wondering is how to make some sort of little sauce for > it since soy sauce is out for us now. Help, please. >> > I make a very convincing Szechuwan style sauce when stir frying chicken strips and veggies. I add tomato and orange juice, a little fresh ginger, honey, a big roundedoablespoon of almond butter and a shot of Tobasco sauce. This is a thick lighter brown sauce. For darker sauces, adding grape juice or wine to your stir fry is effective and use almond flour if you want a thicker sauce. Marilyn Alm has contrived a Worcestershire substitute which contains many ingredients Carol F. SCD 7 years, celiac Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 13, 2007 Report Share Posted April 13, 2007 Hi Meleah, I think Carol may be referring to " Krivelshire sauce " made by and Sue Krivel. Marilyn came up with the name. Here's a link to it: http://www.scdiet.net/sue & tonyas.htm Sheila ---- Thanks, Carol. I will try this tonight, I think. Is Marilyn's recipe on scdrecipe.com, or has she not made that one of her public recipes yet? Meleah Re: Stir fry ideas > > Hi Meleah, > > <<... making the stir fry? Obviously, I can use garlic, ginger, ect. > What I'm really wondering is how to make some sort of little sauce for > it since soy sauce is out for us now. Help, please. >> > I make a very convincing Szechuwan style sauce when stir frying chicken strips and veggies. I add tomato and orange juice, a little fresh ginger, honey, a big roundedoablespoon of almond butter and a shot of Tobasco sauce. This is a thick lighter brown sauce. For darker sauces, adding grape juice or wine to your stir fry is effective and use almond flour if you want a thicker sauce. Marilyn Alm has contrived a Worcestershire substitute which contains many ingredients Carol F. SCD 7 years, celiac Quote Link to comment Share on other sites More sharing options...
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