stir fry

[amanda19640]

Hi guys, id like to do a stir fry for tea, iv got some sizzle beef, pok Choy, spring onions, beansprouts & mushroom, can anyone give me a low carb sauce to go with it please?

 

[himtoo]

I tend to use sharwood light soy sauce ( 6.6 carb per 100ml)
so 25 ml is about 1.65 carb
and about 10ml of fish sauce ( 14carb per 100ml ) so 1.4 carbs

1/4 teaspoon chinese 5 spice ( listed as 5 carbs per tablespoon on my fitness pal) so 1/4 teaspoon is about 0.25 carb

1 clove chopped garlic ( 16.3 carb per 100 gram) so approx 0.8 of a carb

1 teaspoon cornflour ( 88 carb per 100gram ) so 1 teaspoon Approx 5 grams 4.4 gram carb
and an ounce or so of cold water to dissolve the corn flour before adding to the other ingredients

this all gets poured in to the stir fry wok about 1 minute from the end to glaze everything

total carbs for this sauce 8.8 carbs -- so divided per serving for 2 works out at
4.4 carbs per serving

really tasty too

 

[amanda19640]

I tend to use sharwood light soy sauce ( 6.6 carb per 100ml)
so 25 ml is about 1.65 carb
and about 10ml of fish sauce ( 14carb per 100ml ) so 1.4 carbs

1/4 teaspoon chinese 5 spice ( listed as 5 carbs per tablespoon on my fitness pal) so 1/4 teaspoon is about 0.25 carb

1 clove chopped garlic ( 16.3 carb per 100 gram) so approx 0.8 of a carb

1 teaspoon cornflour ( 88 carb per 100gram ) so 1 teaspoon Approx 5 grams 4.4 gram carb
and an ounce or so of cold water to dissolve the corn flour before adding to the other ingredients

this all gets poured in to the stir fry wok about 1 minute from the end to glaze everything

total carbs for this sauce 8.8 carbs -- so divided per serving for 2 works out at
4.4 carbs per serving

really tasty too

Brilliant thanks x

 

[noblehead]

Hi guys, id like to do a stir fry for tea, iv got some sizzle beef, pok Choy, spring onions, beansprouts & mushroom, can anyone give me a low carb sauce to go with it please?

Don't forget the garlic.........plenty of

 

[Mrsass]

I tend to use sharwood light soy sauce ( 6.6 carb per 100ml)
so 25 ml is about 1.65 carb
and about 10ml of fish sauce ( 14carb per 100ml ) so 1.4 carbs

1/4 teaspoon chinese 5 spice ( listed as 5 carbs per tablespoon on my fitness pal) so 1/4 teaspoon is about 0.25 carb

1 clove chopped garlic ( 16.3 carb per 100 gram) so approx 0.8 of a carb

1 teaspoon cornflour ( 88 carb per 100gram ) so 1 teaspoon Approx 5 grams 4.4 gram carb
and an ounce or so of cold water to dissolve the corn flour before adding to the other ingredients

this all gets poured in to the stir fry wok about 1 minute from the end to glaze everything

total carbs for this sauce 8.8 carbs -- so divided per serving for 2 works out at
4.4 carbs per serving

really tasty too

Nice sauce chef

 

[Tenzarin]

My go-to sauce for stir fry is soy sauce, sesame oil + rice wine vinegar, mixed to taste.


Kikkoman is my soy sauce of choice: 3.2 carbs per 100ml.

Rice wine vinegar is awesome - zero carbs - but tends to be a little specialist in mainstream supermarkets & comes in very small bottles. Try and find a chinese/asian supermarket & you can get gallons of it really cheap.

 

[uart]

Don't forget ginger either. I usually use ginger, garlic, vegetable stock powder and soy sauce as my primary flavouring ingredients for Chinese food. Those four plus a bit of brown sugar really give you that classic Chinese flavour, however I skip the brown sugar these days and it still tastes good. Sometimes I also add chilli flakes for a bit of extra heat.

I always keep some fresh ginger root in the freezer and just slice a small chuck off as required. The trick is not to let it defrost or it goes kinda limp and yukky after you've refrozen it a few times. Just slice a piece off with a good sharp knife while it's fully frozen and chuck it straight back in the freezer. Keeps for ages.

So try adding finely sliced fresh ginger (along with your garlic, vegetable stock powder and soy sauce) next time you're cooking Chinese and you'll instantly realize what you've been missing.