Reduced Sodium Products

bamagrits15

Favorite reduced sodium soy sauces? Ideas on how to keep full flavor stir fry without using too much soy?

What about Mexican seasonings?

cwolfman13

I prefer San J reduced sodium soy sauce. I also use a lot of other stuff like ginger and garlic, onions sesame or peanut oil, etc in my stir fries, I don't drown them in soy sauce.

Most authentic Mexican seasonings aren't high sodium...authentic Mexican uses lots of herbs (like cilantro) and vegetables (onions, garlic, tomato, chiles, etc) to flavor their dishes. The stuff that comes out of the shaker for tacos and fajitas is all American.

ksolksol

I make my own taco seasoning in bulk and just don't add the salt that's called for:
http://allrecipes.com/recipe/taco-seasoning-i/
I multiply the recipe and make a boodle at one time.

When I've got a hankering for enchiladas, I buy no-salt tomato sauce and add it to the enchilada sauce to cut down the salt somewhat. If I were more ambitious, I guess I could make my own enchilada sauce, but I'm afraid I'm not that intent on it.

A little sesame oil in the stir fry goes a long way. As does the garlic and ginger.

You'll probably find that after a while of cutting down the salt, your definition of full flavor will change. You'll get used to the flavor of the food instead of the flavor of the salt. Any more, a lot of things made conventionally I don't like because all I can taste is salt. And remember, you can always add salt or soy at the table if you cut it more than you can handle. You can't unsalt it once it's cooked.

TeaBea

I make my own taco seasoning in bulk and just don't add the salt that's called for:
http://allrecipes.com/recipe/taco-seasoning-i/
I multiply the recipe and make a boodle at one time.

When I've got a hankering for enchiladas, I buy no-salt tomato sauce and add it to the enchilada sauce to cut down the salt somewhat. If I were more ambitious, I guess I could make my own enchilada sauce, but I'm afraid I'm not that intent on it.

A little sesame oil in the stir fry goes a long way. As does the garlic and ginger.

You'll probably find that after a while of cutting down the salt, your definition of full flavor will change. You'll get used to the flavor of the food instead of the flavor of the salt. Any more, a lot of things made conventionally I don't like because all I can taste is salt. And remember, you can always add salt or soy at the table if you cut it more than you can handle. You can't unsalt it once it's cooked.

MMmmm.....sesame oil

MamaFunky

I prefer San J reduced sodium soy sauce. I also use a lot of other stuff like ginger and garlic, onions sesame or peanut oil, etc in my stir fries, I don't drown them in soy sauce.

Most authentic Mexican seasonings aren't high sodium...authentic Mexican uses lots of herbs (like cilantro) and vegetables (onions, garlic, tomato, chiles, etc) to flavor their dishes. The stuff that comes out of the shaker for tacos and fajitas is all American.

Totally agree with the above. I make my own mexican seasoning by using ground cumin, paprika and garlic powder. I use just a little bit of sea salt as well. When we make ground beef for tacos I use the above seasoning and then make a little slurry using cornstarch and water to help thicken it up a little bit. You can also do the same for shredded chicken and beef.