• Guest - w'd love to know what you think about the forum! Take the 2025 Survey »

Type 1 Stir Fry Sauces

db89

db89

Well-Known Member
Messages
1,134
Location
Cumbria
Type of diabetes
Type 1
Treatment type
Insulin
I was wondering what everyone else does for calculating stir fry sauces when making one? I carb count them but more times than not I tend to have a mild hypo a few hours after a stir fry meal. Do some of the carbs burn off in the wok or something?

Last night's meal called for oyster and dark soy sauce which I think I calculated accurately but this has also happened on occasion when I've used the prepackaged sauces for a quick midweek stir fry.
 
db89 said:
I was wondering what everyone else does for calculating stir fry sauces when making one? I carb count them but more times than not I tend to have a mild hypo a few hours after a stir fry meal. Do some of the carbs burn off in the wok or something?

Last night's meal called for oyster and dark soy sauce which I think I calculated accurately but this has also happened on occasion when I've used the prepackaged sauces for a quick midweek stir fry.
Click to expand...
I'm not 100% certain on this but I think some MIGHT burn off. Someone else may know differently, always best to make your own anyway. That way you can control what's going in and you have the estimate of carbs and sugars.
 
That's just it - last nights was just a mixture of oyster and dark soy which I had the carb amounts for and I measured the amount as I put it in. Just didn't work. :(
 
db89 said:
That's just it - last nights was just a mixture of oyster and dark soy which I had the carb amounts for and I measured the amount as I put it in. Just didn't work. :(
Click to expand...
Lack of fat could have had you hypoing. It’s not just the carbs in a meal but fat and protein as well and they all digest at different paces.

If there was no fat / protein the veggies most likely digested faster
 
I think I'm focusing on the sauces as they seem to be the common denominator. I've had this happen with meat, just veggies, with and without rice. The portion this time worked out at:

Stir Fry - 18g carb/22g fat/50g protein
Rice - 53g carb/2g fat/7g protein
Total - 71g carb/24g fat/57g protein

The hypo started a little before the 2 hour mark after eating. 12g sugar sorted it out and I was in range by the time I went to bed 2 hours later.
 
Everyone is different. For years, I haven't included the carbs in stir fry sauces, as when I did I always went hypo. The only sauce I would include would be Teriyaki, as that is very sweet and made me go high.
 
So you also tended to drop low with them? I may have to force myself to reduce my calculations for them - I might try taking 50% off the value next time and see what happens.

I have even had this happen with some of the sweetest sauces out there - even Sainsbury's Fresh Sweet Chilli which is 25g per portion!
 
db89 said:
So you also tended to drop low with them? I may have to force myself to reduce my calculations for them - I might try taking 50% off the value next time and see what happens.

I have even had this happen with some of the sweetest sauces out there - even Sainsbury's Fresh Sweet Chilli which is 25g per portion!
Click to expand...
Before deciding not to count the sauce carbs, I tried using 50% of the carbs per portion, but still went hypo. It's the usual case of trial and error. Good luck with your next stir fry!
 
Back
Top