Stir Fry Sauce

[VladtheImpaler]

Weird one, but... can anyone suggest a good Asian stir fry sauce that is soy-free, and also not full of other garbage, such as sugar, etc? I have not been able to find anything (though to be fair I have been killing myself searching either ).

[PsYcNeT]

You'd likely want to look into recipes from NE China, where sweet flavors are less common and salty rules the day.

Most "stir fry" sauces are soy, brown sugar, ginger in various amounts, sometimes with garlic, sometimes with oyster sauce (which also has sugar in it).

Try various combinations of vegetable oil, szechuan peppercorns (not many!), garlic, ginger, chili flakes, soy sauce and maybe a dab of oyster sauce.

[VladtheImpaler]

Thanks. I am sure I can find recipes to make my own and I guess I will if I have to, but was actually hoping for suggestions of something I could buy. Was hoping Amazon, with the Whole Foods connection, would have something decent available, but have not seen anything so far.

[PsYcNeT]

All said and done, they're usually pretty simple and easy to make, and ultimately you can control the amount of sugar/thickener much better as well.

[Ashartus]

I like the Blue Dragon 3-step cooking sauces (or if you like Indian there are a couple of similar brands). Taste way better than a jar of sauce and don't take any longer to prepare. I checked a couple and didn't see soy on the ingredients.


Ingredients for the penang curry (one of my favourites): Coconut milk (coconut extract, water, carboxymethylcellulose), Thai Penang curry paste (coconut cream, red chillies, lemongrass, palm sugar, garlic, shallot, whole peanuts, salt, galangal, kaffir lime peel, yeast extract powder, coriander powder, white pepper, paprika extract, tocopherol), Crushed peanuts, Dried kaffir lime leaves.