Looking for a stir fry sauce

[pj7]

Pre-diet I used to eat alot of chicken w/ vegetables stir fry. It was the frozen bagged meal from Tyson foods and I loved the stir-fry sauce they included in it. It was rather sweet and had a gingery taste to it.
Does anyone have a recipe for a stir fry sauce that might take the place of this one?

[Sherri]

Re: Looking for a stir fry sauce

For my stir fry sauce I use a combination of low sodium soy, splenda brown sugar to sweeten, sesame oil and fresh ginger root. Great for all types of meat. I also use it to merinade my meat and veggies for the bar-b-que. YUM!

[pj7]

Re: Looking for a stir fry sauce

How much of each do you use for this recipe? And would ground gigner be a good substitute for the root? I have no problem with purchasing fresh root but I already have the ginger spice here.

[Babs]

Re: Looking for a stir fry sauce

I've used this Dr. Atkins recipe a lot. The flavor of the sauce it makes is wonderful.

1 pound pork loin (I have also used chicken)
2 tablespoons canola oil
1/2 cup chopped onion
1/2 tablespoon peeled and minced gingerroot
3 cloves garlic, minced
1/3 cup sliced water chestnuts
1/2 cup sliced mushrooms
1 tablespoon dry white wine
salt and pepper to taste
1 tablespoon toasted sesame oil
1 tablespoon soy sauce

Cut the pork into 1/4-inch slices and then into thin strips. Heat the canola oil in a large, heavy skillet or a wok over medium-high heat until hot but not smoking. Add the pork and stir-fry for 3 to 4 minutes, or until the pork begins to brown. Add the onion, gingerroot and garlic, and stir fry for 1 minute. Add the water chestnuts and mushrooms, and stir fry for 2 minutes. Add the wine, salt, pepper, sesame oil, and soy sauce, and stir-fry for 2 minutes. Serve immediately.



serves two
total carbs 14.2 grams
per serving 7.1 grams carbs

[Babs]

Re: Looking for a stir fry sauce

How much of each do you use for this recipe? And would ground gigner be a good substitute for the root? I have no problem with purchasing fresh root but I already have the ginger spice here.

I think it works fine to use ginger spice. I have read where it says use 3 times more fresh herb if substituting fresh for dried, so the opposite would apply here-- 1/3 of the fresh amount.