I have these items for a stir fry but don't want it sweet - any ideas?!


Question: I have egg noodles, boneless chicken, a stir fry veg pack containing mushrooms, onion, cabbage etc. All the sauces I have tried are mega sweet and sickly. I don't want it to be sweet or maybe just a tad sweet. What sauce could I add to give it a savoury, tasty flavour. Any product ideas or home made ideas? Uk products only please

Thanks :)


Answers: I have egg noodles, boneless chicken, a stir fry veg pack containing mushrooms, onion, cabbage etc. All the sauces I have tried are mega sweet and sickly. I don't want it to be sweet or maybe just a tad sweet. What sauce could I add to give it a savoury, tasty flavour. Any product ideas or home made ideas? Uk products only please

Thanks :)

Just use chicken broth and add some garlic and maybe some Worcestershire sauce or soy sauce and a dash of hot sauce or cayenne pepper. I don't know if you would find this too sweet, but I like to add pineapple chunks.

WORCESTER SAUCE YUMMY

Try using Lea and Perrins - cut chicken into strips, sling about a tablespoon of L & P into a bowl and mix chicken in. Fry off chicken, set aside, do stir fry and add chicken back in to warm though. No added points either - L&P is freeee!!

Soy sauce
you can buy it from tescos or morrisons or asda or anywhere that sells that sell that kind of stuff

Mix soya sauce, crushed garlic and some cornstarch to some water and you will have a nice sauce that isn't sweet.

You can use peanut butter as a base. Of course, only if you like peanut sauce. Just saute the chicken in some oil, add a tablespoon or so of peanut butter and stir it until it melts. Then add some red pepper or something for spice. Add some soy sauce and garlic, and you'll be good to go. It'll really pop if you can get your hands on some sesame oil, seeds, or peanuts for the top.

I usually just mix soy sauce, water and maybe a bit of cornflour for a simple sauce.

I like a combination of soy sauce, garlic, grated ginger, a pinch of crushed red peppers and a Chinese cooking wine whose name completely escapes me, but it's a very dry rice wine.

Since your making a stir fry how about soy sauce based sauce?

You can as your food is cooking add some soy sauce to taste, and a little sesame oil. Meanwhile dissolve a teaspoon of cornstarch in a little cold water. Add to the stir fry and bring to a boil and you will get nice clear sauce like you would get at a Chinese restaurant.

http://www.nonicetime.blogspot.com

Garlic, ginger, soy sauce to your taste

cook the chicken in some sunflower oil until browned remove and strain the juice through a sieve into a bowl and then add your chicken back in making sure your wok is hot, add the veg and then the chicken juice (stock) to your stir fry continue to stir and toss the meat and veg tables for 5 too 7 minutes (basically to they are cooked). just before your ready to serve add some soy sauce and Chinese 5 spice and a little sesame oil and stir for 2 minutes then serve, remember that add the sesame oil last because you cant cook with it as it burns its purely a flavour despite its name as oil. don't forget as well to season the meat before stir frying, for a extra hint marinade your meat in soy sauce, ginger, lemon, and sunflower oil and place in fridge for one hour no longer and the soy sauce will cook the meat. marinading meat will help at the beginning of cooking as you wont need oil just a hot wok, good luck.

Soy sauce and a clove of garlic and lots of pepper i have cooked that for years its so easy

Don't add a sauce. Just mix toigether in a bowl. " tablespoons sherry - yes honest- one tablespoon corn flour, a pinch of chinese five spice and a pinch of Chili powder or tabasco if you like it hot! A splash of any vinegar othe rthan malt.
blend so that the corn flour goes smooth maybe a a little water to slacken it off. A good splash of soy sauce.
Stir fry your veg and then add teh mix near the end it coats the veg is low calorie, low GI and tastes absolutely lovely!

I never use sauces,all fat and salt-no way.learn a little about herbs.I stir fry all veg on a drop of olive oil,add a tin of tomatos(not cherry)add herbs(lots of mixed herbs from a tub if you like)a little garlic if you like.TIP,hold back some rice water and add to stir-frys.

get a bowl add some soy saurce and olive oil sesmie seed saurce and cut the chicken in to strips and mix together in the bowl leve for 20 minits
get a frying pan or wok add some oil to it chop an onion and add to the pan then add the veg stir fry pack to the pan and stir until cooked'
then get a pan add a little oil to the pan and add the bowl of chicken to the pan and till it bowned and add to the stir fiy veg and mix together and place it on a plate and enjoy

crisp noodle and vegetable stirfry

Ingredients
peanut oil or sunflower oil, for deep-frying
4 ounces rice vermicelli, broken into 3-inch lengths
3/4 cup green beans, cut into short lengths
2 carrots, cut into thin sticks
2 zucchini, cut into thin sticks
4 ounces shiitake mushrooms, sliced
1 inch piece fresh gingerroot, shredded
1/2 head napa cabbage, shredded
4 scallions, shredded
1/2 cup fresh bean sprouts
2 tablespoons dark soy sauce
2 tablespoons rice wine
1 pinch sugar
2 tablespoons coarsely chopped fresh cilantro
Directions
1Half-fill a preheated wok or deep, heavy-bottom skillet with oil. Heat to 350°.
2Add the noodles, in batches, and cook for 30 seconds, or until crisp and puffed up. Remove with tongs, then drain on paper towels and set aside. Pour off all but 2 tablespoons of oil from the wok.
3Heat the remaining oil in the wok over high heat. Add the green beans and stir-fry for 2 minutes.
4Add the carrot and zucchini sticks, mushrooms, and ginger and stir-fry for an additional 2 minutes.
5Add the Napa cabbage, scallions, and bean sprouts and stir-fry for an additional minute.
6Add the soy sauce, rice wine, and sugar, and cook, stirring constantly, for 1 minute.
7Add noodles and cilantro and toss well. Serve immediately.
8HERE'S A CHEF'S TIP:.
9The dish also looks attractive if you serve the noodles in a small nest on top of the stir-fried vegetables, rather than tossing them with the vegetables in step 7.

Do not use a sauce then. Season with white pepper powder, soy sauce and Chinese hot sauce instead. I always add a little chopped scallion to my stir fries, maybe a clove of chopped garlic and i am not shy of msg either. My Chinese friends never use any bottled sauce for stir fries. If you want it a tad thickened then you might want to add a little cron-flour solution to your stir fry.





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