Asian stir-fry restaurant...

[Julie in CA]

I am going to a restaurant where you fill your bowl with whatever meats you choose, whatever vegetables you choose, and whatever mixture of sauces you want to pour over the top. Although I used to use the house mix teriyaki sauce, I know I need to pick a different choice now. Here are the sauces that I can mix/blend freely:
oyster sauce
garlic (in water, I think)
crushed red pepper fire oil
cooking oil
soy sauce
cooking wine
ginger (in water, I think)
I'm sure there are other sauces I'm not remembering at the moment. What would you put on your stir-fry?

ETA: none of the sauces are thickened.

[Georgiana]

Re: Asian stir-fry restaurant...

soy sauce

Depending on how it's made, it might not be acceptable on Induction.

cooking wine

Obviously not a good option, since alcohol is not allowed on Induction.

none of the sauces are thickened.

They could still have sugar added though.

[ErinB]

Re: Asian stir-fry restaurant...

I would call ahead, find out what ingredients are in each of the sauces I was considering. If none are acceptable, I would probably make my own sauce and bring it along to add to my meal after it is served, have them cook it in oil only.

[JulieB]

Re: Asian stir-fry restaurant...

If I could not determine if the sauces had sugar and or starches in them, I would skip the sauce altogether - just oil as Erin said. I find Asian restaurants to be one of the toughest choices on this WOE - almost everything has sugar or starch in it...I avoid them as much as possible.