Simply because of this thread, I went home and made stir fry last night (and had leftovers for lunch today) lol! Yum! I just did my oyster sauce thing but now I'm all enthused about trying a few different variations as have been mentioned in this thread.
Fitness Minutes: (143,768)
12,627 9/11/13 6:21 P
I love the idea of using peanut butter with the sauce! I never even thought of that!
Right now I currently buy an Asian Veggie mix from SAMS Club which I love but might have to try the Trader Joes Veggies!
Thank you all for all the ideas!
Can't wait to add some variety to my stir fry:)
Fitness Minutes: (11,285)
9/11/13 3:00 P
I always use a little olive oil. For taste I use soy sauce and a few drops of sesame oil. No sauces needed.
I'm physically incapable of only making enough stir-fry for one meal, and I like to have different meat with it on the second night, so I generally bake the meat separately. I do like to cook the meat in the sauce, then I'll keep the meat separate but pour the sauce in with the veggies.
For me, I always start my stir-fry with 1 Tbsp of toasted sesame oil, 30g of almonds, and 6 to 12 cloves of minced garlic. I let them mingle for a while before adding onions and mushrooms. Once the onions are just starting to turn translucent, I add whatever sauce I'm using, then throw in the rest of the veggies (carrots, celery, broccoli, cauliflower, bamboo shoots, water chestnuts). I put the lid on and let them steam for 5 to 7 minutes (depending on how carried away I got with the amount) so that they are just warmed and still crunchy. This is when I'll throw in bok choy, if I'm using it. I give everything a stir and it's ready to serve.
3) 1/4c Rice Vinegar, 1/4c Apple Cider Vinegar, 3 Tbsp Blackstrap Molasses, 3 Tbsp natural peanut butter, 1 tsp grated ginger, 1 tsp onion powder, 1 tsp cinnamon, 1 tsp nutmeg, 1 tsp fennel seed, 6-12 cloves minced garlic (this was what I came up with for my niece, who is allergic to soy)
Depending on what flavour I'm wanting that day, I've added cumin, turmeric, curry powder, dill, coriander, or cardamom (or some mix of them!) to each of these. I'm from the "take a taste - hmmm, I should add..." school of creating sauces! I am allergic to peppers, so don't ever add them, but have been told that a bit of Thai Chili sauce is a great addition to these as well.
Hope you have as much fun as I do when playing with stir-fry sauces!
Fitness Minutes: (6,555)
9/11/13 9:51 A
I cook the meat first, put it aside, and use the same pan to cook the veggies. For sauces I generally go by taste but one of my go-to combinations is peanut butter, soy sauce, lime juice, and a little bit of sesame oil. When the veggies are done, I put the meat back in and add the sauce so everything gets coated nicely.
Fitness Minutes: (91,958)
2,057 9/11/13 8:51 A
Trader Joes has a really good frozen stir fry vegetable blend that includes the sauce. I follow the package directions and add cooked shrimp or chicken when I add the sauce packet :)
Fitness Minutes: (7,415)
1,299 9/11/13 1:09 A
I often eat stir-fry veggies, sometimes with meat and sometimes not. I do not use any oil. I often use Birdseye Thai Stir-fry or Oriental Stir-fry veggie blend. I might add cooked strips of beef, cooked diced lean pork, chicken, or shrimp.
If I cook the meat ahead of time, again, I do not use oil. I use the steam/braising method to cook the meat and drain it before I add the veggies.
Instead of the oil, I put in a half-cup of water and put a lid on, stirring occasionally. I usually add things like black pepper, garlic powder, and maybe something like Italian seasoning or paprika.
I will admit I sometimes use some of the Stir-fry sauce or something like Teriyaki sauce. That is not particularly healthy, so I use it sparingly.
Easy on the oil... as for sauce, while you can buy or prepare special "stir fry sauces" i am lazy and tend to use just plain old oyster sauce, maybe or maybe-not cut with soy sauce. Lots of fresh ginger and/or garlic adds tons of flavour.
Fitness Minutes: (105)
2 9/10/13 7:16 P
There are many sauces you can try that don't add any significant calories. Traditional Chinese uses a lot of oils, peanut, sesame, canola, etc. and used judiciously you shouldn't run into insane calorie counts. Low sodium soy sauces are tastier than they sound. If you boil things briefly in a few Tbs of water, you can season with a tsp of Hot Oil, if you like a little heat. If heat doesn't agree with you, a tsp of good sesame oil is also quite good.
Fitness Minutes: (143,768)
12,627 9/10/13 7:01 P
I wanted to find out how you all cook your veggies for stir fry! What sauce do you use? What special techniques do you use? How do you make it healthier?
I'm just looking for new ideas on how to make one of my favorite foods:)
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