No Nuts? No Whey!

Living in an allergy-free world one day at a time.

Stir Fry Sauce & Soy Sauce Replacement

on January 27, 2013

2/3 cup soy sauce replacement (see recipe below)
1/2 cup chicken broth
1/3 cup rice wine
3 1/2 tablespoons sugar
1 tablespoon sesame oil
1/4 teaspoon white pepper
2 tablespoons cooking oil
1 tablespoon minced garlic
1 tablespoon minced ginger
2 tablespoons potato starch
1/4 cup water

Directions:

1. In a bowl, combine soy sauce, broth, rice wine, sugar, sesame oil and white pepper.
2. Dissolve the cornstarch in 1/4 cup water.
3. Heat a pan over high heat; add the cooking oil, swirling to coat; add the garlic and ginger; cook, stirring, until fragrant, about 15 seconds.
4. Add the soy sauce mixture; bring to a boil.
5. Reduce heat to medium and cook for 1 minute.
6. Add the potato starch solution and cook, stirring, until the sauce boils and thickens.

Soy Sauce Replacement from allergyfree.net

Yields about 1/3 cup, or enough to prepare approximately two meals.

INGREDIENTS

2 tablespoons reduced sodium beef broth
1 tablespoon red wine vinegar
1 teaspoon balsamic vinegar
2 teaspoons molasses
1 teaspoon sesame oil
1/8 teaspoon garlic powder
black pepper to taste
1/4 cup boiling water

DIRECTIONS

1. Combine all the ingredients. At this point, you can either a) use the sauce as is, leaving for an hour to give the flavors a chance to blend, or b) for a thicker, richer sauce, boil the liquid until it is reduced by half, about 3 tablespoons.

2. Store in a sealed container in the refrigerator. Use the sauce within 3 – 4 days.

Sometimes this sauce comes out a little sweet so I will add a tablespoon or two of Coconut Aminos to offset the sweetness with a little salty flavor.

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