Thickening agents on induction? (Stir fry)

[DarlingBri]

Hiya!

I'm just starting induction and planning dinners for the week. I have a prawn/shrimp stir fry scheduled this week, served on a bed of garlic wilted spinich instead of noodles.

One think I'm concerned about is how to make a good stir fry sauce. Normally I'd use something like blackbean sauce, which is completely illegal because of the sugar, cornstarch and obviously, the beans.

The cornstarch serves to thicken it, however, which is nice. Anyone have any other ideas for something I could mix up that's a little more exciting than soy sauce?

I was thinking maybe low-salt soy, peanut oil and some rice vinegar. I am really trying to get through this week with good meals because I am still trying to sell my husband on Atkins! (Every meal in the world sounds nice to me but he's a really picky eater.)

Thanks!

[JulieB]

Re: Thickening agents on induction? (Stir fry)

I didn't come up with a good stir-fry sauce until the nut rung (when I could use Peanut Butter). I actually find it is quite good with no sauce at all...but that might just be me. You could consider serving your stir-fry over cauliflower rice...but that might be easier on Rung 1 rather than induction (depends on how many veggies you want IN your stir-fry rather than UNDER it)

[DarlingBri]

Re: Thickening agents on induction? (Stir fry)

Believe me, if I could get my husband to eat cauliflower instead of potatoes, this would be the easiest sell in the world! I actually got a great stirfry mix recipe in my post in Induction so we're going to try that

[imagood1]

Re: Thickening agents on induction? (Stir fry)

Here is a recipe to serve -- I bet your husband won't know it's cauliflower unless you tell him. My husband doesn't like cauliflower --- "don't even try to get me to eat that stuff".....well, he asks me to make that "cheesy dish" now....LOL!!!

Mockafoni and Cheese

16 ounce bag frozen cauliflower
4 ounces cream cheese
2 tablespoons heavy cream or low carb milk
4 ounces cheddar cheese, shredded
2 green onions, finely chopped
1 teaspoon minced chives, optional
1/2 teaspoon salt, or to taste
1/2 teaspoon pepper, or to taste
2 ounces cheddar cheese, shredded
Cook the cauliflower until tender; drain well. In a 1 1/2 quart casserole; soften the cream cheese in the microwave about 30-40 seconds on HIGH. Whisk in the cream until smooth, then stir in 4 ounces cheddar cheese. Microwave on MEDIUM about 2-3 minutes or until the cheese is melted. Stir well until creamy and smooth, microwaving a little longer if necessary. Stir in the green onions, chives, salt and pepper. Add the cauliflower and gently fold into the cheese sauce to coat well. Adjust the seasonings if needed. Top with the remaining 2 ounces cheese and bake at 350º for 35 minutes, until bubbly and brown on top.
Makes 4 servings
Can be frozen
Per 1/4 Recipe: 326 Calories; 27g Fat; 15g Protein; 8g Carbohydrate; 3g Dietary Fiber; 5g Net Carbs


Linda's site has several cauliflower recipes -- give them a try ---- he might like them.

[DarlingBri]

Re: Thickening agents on induction? (Stir fry)

See, that sounds DELICIOUS to me. Him, he doesn't like cheese.

No, really. Does. Not. Like. Cheese.

On the other hand, I'm the one with the big fat bum so to a certain extent, he's just going to have to suck this up and be willing to try.

Either that or I'll just eat dinner at your house

[sallyseachange]

Re: Thickening agents on induction? (Stir fry)

Could you puree a small part of the veggies to thicken your stir-fry sauce? An immersion blender would be useful.