Comments on: Creating Your Own Foolproof Chinese Stir-Fry–Step Three: The Condiments http://www.tigersandstrawberries.com/2007/05/09/creating-your-own-foolproof-chinese-stir-fry-step-three-the-condiments/ Thu, 18 Mar 2010 10:45:25 +0000 http://wordpress.org/?v=1.5.2 Comment on Creating Your Own Foolproof Chinese Stir-Fry–Step Three: The Condiments by: elodie http://www.tigersandstrawberries.com/2007/05/09/creating-your-own-foolproof-chinese-stir-fry-step-three-the-condiments/#comment-89420 Wed, 11 Mar 2009 18:06:50 +0000 http://www.tigersandstrawberries.com/2007/05/09/creating-your-own-foolproof-chinese-stir-fry-step-three-the-condiments/#comment-89420 I like your analysis and mannner of speaking, thank you for this interesting ticcket, it s always nice to visit this beautiful blog :) I like your analysis and mannner of speaking, thank you for this interesting ticcket, it s always nice to visit this beautiful blog :)

]]> Comment on Creating Your Own Foolproof Chinese Stir-Fry–Step Three: The Condiments by: Kat http://www.tigersandstrawberries.com/2007/05/09/creating-your-own-foolproof-chinese-stir-fry-step-three-the-condiments/#comment-51969 Mon, 18 Feb 2008 22:29:25 +0000 http://www.tigersandstrawberries.com/2007/05/09/creating-your-own-foolproof-chinese-stir-fry-step-three-the-condiments/#comment-51969 Excellent, so it is easier to avoid saltiness than I thought. Thanks! Excellent, so it is easier to avoid saltiness than I thought. Thanks!

]]> Comment on Creating Your Own Foolproof Chinese Stir-Fry–Step Three: The Condiments by: Barbara http://www.tigersandstrawberries.com/2007/05/09/creating-your-own-foolproof-chinese-stir-fry-step-three-the-condiments/#comment-51966 Mon, 18 Feb 2008 21:08:31 +0000 http://www.tigersandstrawberries.com/2007/05/09/creating-your-own-foolproof-chinese-stir-fry-step-three-the-condiments/#comment-51966 Kat, Kimlan makes an authentic, naturally brewed, Chinese style low sodium soy sauce. Kkkoman's makes a Japanese style low sodium soy sauce--those should be a decent starting point. Dry sherry or drinking quality Shao Hsing wine also are unsalted--just don't use "cooking wine," as they are salted to render them undrinkable. A decent low sodium vegetarian Chinese stir fry marinade could be made by combining 2 parts dry sherry or shao hsing wine, 1 part low sodium vegetable broth or stock, 1/4 part sugar or brown sugar or honey, and 1/4 part low sodium soy sauce with as much minced ginger, garlic and scallion as you would like. Fresh minced chilies and freshly ground black pepper are an optional addition, as well as white or black rice vinegar, which has no salt, and toasted sesame oil, which is also unsalted. Citrus juices and zests also add a great deal of flavor with no salt. Things to avoid are "vegetarian" oyster sauce--very salty, bottled teriyaki--you are better off making your own from low sodium soy sauce, and "vegetarian" fish sauce. Kat, Kimlan makes an authentic, naturally brewed, Chinese style low sodium soy sauce.

Kkkoman’s makes a Japanese style low sodium soy sauce–those should be a decent starting point.

Dry sherry or drinking quality Shao Hsing wine also are unsalted–just don’t use “cooking wine,” as they are salted to render them undrinkable.

A decent low sodium vegetarian Chinese stir fry marinade could be made by combining 2 parts dry sherry or shao hsing wine, 1 part low sodium vegetable broth or stock, 1/4 part sugar or brown sugar or honey, and 1/4 part low sodium soy sauce with as much minced ginger, garlic and scallion as you would like. Fresh minced chilies and freshly ground black pepper are an optional addition, as well as white or black rice vinegar, which has no salt, and toasted sesame oil, which is also unsalted. Citrus juices and zests also add a great deal of flavor with no salt.

Things to avoid are “vegetarian” oyster sauce–very salty, bottled teriyaki–you are better off making your own from low sodium soy sauce, and “vegetarian” fish sauce.

]]> Comment on Creating Your Own Foolproof Chinese Stir-Fry–Step Three: The Condiments by: Kat http://www.tigersandstrawberries.com/2007/05/09/creating-your-own-foolproof-chinese-stir-fry-step-three-the-condiments/#comment-51965 Mon, 18 Feb 2008 20:39:28 +0000 http://www.tigersandstrawberries.com/2007/05/09/creating-your-own-foolproof-chinese-stir-fry-step-three-the-condiments/#comment-51965 Hi again Barbara, Was wondering if you have any idea for (vegetarian) marinades/sauces that aren't too salty? My partner is trying to watch his blood pressure and it seems like so many sauces for stir-fry are SO salty (we were looking at bottled sauces at the store and every label we looked at merited a gasp. 800 or 900 mg of sodium per tablespoonful??). I'm not sure if it'd even be possible to make an authentic sauce that isn't really salty, since soy sauce and its relatives are such a big ingredient of most sauces? Hi again Barbara,

Was wondering if you have any idea for (vegetarian) marinades/sauces that aren’t too salty? My partner is trying to watch his blood pressure and it seems like so many sauces for stir-fry are SO salty (we were looking at bottled sauces at the store and every label we looked at merited a gasp. 800 or 900 mg of sodium per tablespoonful??). I’m not sure if it’d even be possible to make an authentic sauce that isn’t really salty, since soy sauce and its relatives are such a big ingredient of most sauces?

]]> Comment on Creating Your Own Foolproof Chinese Stir-Fry–Step Three: The Condiments by: Nonni http://www.tigersandstrawberries.com/2007/05/09/creating-your-own-foolproof-chinese-stir-fry-step-three-the-condiments/#comment-37999 Thu, 05 Jul 2007 22:00:12 +0000 http://www.tigersandstrawberries.com/2007/05/09/creating-your-own-foolproof-chinese-stir-fry-step-three-the-condiments/#comment-37999 Hi, I want to recommend marmite to Jan. It's fermented beer yeast leftovers, used as a spread on sandwiches in England. It's got tons of umami and I use it often for cooking. It's not really reminiscent of soy sauce though, but is probably somewhat like this Maggi sauce, you mentioned. Great blog Barbara! Hi,
I want to recommend marmite to Jan. It’s fermented beer yeast leftovers, used as a spread on sandwiches in England. It’s got tons of umami and I use it often for cooking. It’s not really reminiscent of soy sauce though, but is probably somewhat like this Maggi sauce, you mentioned.

Great blog Barbara!

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