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Discussion Starter · #1 ·
What kind of thing do you like to use as a sauce on stir fry? I've used some teriyaki/honey. And Italian dressing.<br><br>
I like to put turkey kiobasa sausage, chicken, lean steak (only one of those at at time), bell peppers (lots), onions, snap peas, and broccoli in mine.<br><br>
What other veggies do you use? I don't like mushrooms, but I make DH's with mushrooms since that is the only veggie I can get him to eat! <img alt="biggrin.gif" src="http://files.kickrunners.com/smilies/biggrin.gif"><br><br>
Then sometimes we put it over rice noodles or whole wheat pasta, depending on what I have. Or rice, but I'm kind of blech about rice.
 

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I love mushrooms! Also broccoli and napa cabbage are favorites of mine.<br><br>
The last stir-fry I made I used soy sauce, sesame oil, vinegar, garlic, ginger, red pepper flakes for the marinade/sauce. It was good, but not as good as it should have been. I'm not good at winging it. I need recipes!
 

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<span style="font-size:smaller;">Ketjap Manis (sweet soya sauce) and soya sauce, lime juice, Chinese cooking wine, sesame oil. Adjust proportions to suit your taste (yeah, I know ... really helpful <img alt="roll_eyes.gif" src="http://files.kickrunners.com/smilies/roll_eyes.gif"> )<br><br>
Chili sauce adds some zip, of course.<br>
Have you tried tamarind? Nice tartness.<br>
Fish sauce is a love it or hate it addition. Quite salty.<br>
A blob of peanut butter if I'm in the mood.<br><br>
I like any Chinese green, like bok choy, although my favourite is gai lan. Love mushrooms too. Tofu or tempeh. Any kind of noodle, esp buckwheat soba.<br><br>
My favourite sort-of stir fry is a Korean dish called Bibimbap (there are variations on the spelling). I do a veggie version. To me it's like adult pabulum. Nom nom nom. <img alt="biggrin.gif" src="http://files.kickrunners.com/smilies/biggrin.gif"><br></span>
 

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Discussion Starter · #4 ·
ooh, I put lots of garlic in mine, too. I actually cook the meat with garlic, then add more at the end. <img alt="biggrin.gif" src="http://files.kickrunners.com/smilies/biggrin.gif"><br><br>
What is tamarind? Where would one find it?<br><br>
If I added a glob of pb, would it be acceptable to put a glob in my mouth, too?? <img alt="biggrin.gif" src="http://files.kickrunners.com/smilies/biggrin.gif">
 

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Last question first: But of course! What's the expression: One for the pot (or stir fry), one for the cook?<br><br>
Tamarind paste is the easiest to use. It also comes dried and you soak it in hot water and squeeze out the liquid. It does taste bitter alone but zings up a stir fry. Probably best to start with a very small amount to see if you like it.
 

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what i usually put in my stir fry:<br><br>
carrots<br>
onions and/or leeks<br>
broccoli<br>
baby bok choy<br>
shitake mushrooms or baby bellas<br>
daikon<br>
kale<br>
crunchy sprouts<br>
tofu or tempeh<br><br>
be careful when you buy stir fry sauces, a lot of them have HFCS in the ingredients. I just use shoyu/soy sauce and some sesame seeds. (or pumpkin seeds, or flax seeds)
 

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Discussion Starter · #7 ·
I use soy sauce and some teriyaki for DH's sauce. I don't really like soy sauce all that much. It's too salty for me...<br><br>
I'll definitely check out the ingredients in my teriyaki sauce, Meri. Good call.<br><br>
Do you slice the carrots up to put them in your stir fry?
 

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Chicken or beef marinated in Ken's Lite Asian Sesame salad dressing, broccoli, carrots, red/yellow/green peppers, cashews, with a little extra fresh ground ginger and pepper flakes at the end.
 

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yes, i slice the carrots-- rounds, matchsticks, etc.
 

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Sometimes I drizzle a little sesame oil on it at the end.<br><br>
Other things I use perhaps not all at once:<br><br>
-hoisin sauce<br>
-chili paste<br>
-sesame seeds<br>
-scallions<br>
-snap peas
 

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House of Tsang makes really good stir fry sauces though they discontinued my favorite: Saigon Sizzle. The peanut, teriyaki, oyster, etc. are all good.
 

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Bean sprouts, onions, garlic, mushrooms, water chestnuts, celery, nuts, peppers, boc choy, shallots, pea pods, some sort of meat, salt, msg, sesemee oil, vegitable oil, ginger, red pepper, lobster sauce, sometimes a little shredded cabbage. I stir this mixture until it is hot (blanched) not cooked until soft. Mix some cornstarch and water and a bit of chicken or beef bullion.<br><br>
I cook the noodles seperatetly and never add soy sauce until after it is served. Vegitables should be hot and crunchy.<br><br>
BTW I use an iron wok. Larry
 
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