Chinese brown sauce?
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1thankful_momma
Posts: 298 Member
I would like to stir fry meats with veggies in a Chinese brown sauce. Anyone have a good recipe for the brown sauce? Beef with broccoli type of dish. I also love the flavor of the pepper steak from PFChangs.
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I use this one replacing the sugar with Splenda and the cornstarch for xanthan gum... http://www.food.com/recipe/all-purpose-stir-fry-sauce-brown-garlic-sauce-87748
Here's the recipe for PF Chang's pepper steak. http://www.food.com/recipe/p-f-changs-pepper-steak-512818 Again, the substitutions plus I add a tablespoon of http://www.templeofthai.com/food/chili-sauce/chili-garlic-huy-fong0 -
@ki4eld - is there a trick to using the xanathan gum? I know mixed with water, it turns in to the slimiest mess I've ever dealt with. And are there a lot less carbs in xanathan gum than in cornstarch? And THANKS for giving specifics - I know what I want to make now for dinner!0
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I've been making a lot of stir fry lately. I just start with coconut oil, add some butter, cook the meat in that. Maybe season the meat with this spice mix
And I'll add some soy sauce too, and my veggies of course. I don't bother thickening it up. I just put it on top of a bed of zucchini noodles.0 -
Yummy0
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@ki4eld - is there a trick to using the xanathan gum? I know mixed with water, it turns in to the slimiest mess I've ever dealt with. And are there a lot less carbs in xanathan gum than in cornstarch? And THANKS for giving specifics - I know what I want to make now for dinner!
Don't mix it with water. Mix it with oil first, which disburses it so it won't gum up, then add water.
Yes, the carb difference is huge. Xanthan gum is 0 net carbs, because it's pretty much equal carbs/fiber. Not so with corn starch. 28g of cornstarch has 26g of carbs and there's no fiber to negate it.0 -
@ki4eld - is there a trick to using the xanathan gum? I know mixed with water, it turns in to the slimiest mess I've ever dealt with. And are there a lot less carbs in xanathan gum than in cornstarch? And THANKS for giving specifics - I know what I want to make now for dinner!
Don't mix it with water. Mix it with oil first, which disburses it so it won't gum up, then add water.
Yes, the carb difference is huge. Xanthan gum is 0 net carbs, because it's pretty much equal carbs/fiber. Not so with corn starch. 28g of cornstarch has 26g of carbs and there's no fiber to negate it.
Oooh, thanks for the oil tip. I've used everything from a hand whisk to my KitchenAid immersion blender and never got those pesky lumps out.
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If I'm in a hurry or don't feel like it, I admit to mixing it and then just straining out the lumps. But the oil trick works pretty good.0
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I use a dash of bone broth in my stir fries, and thicken it with Xanthan Gum (sprinkle about 1/3 tsp in and stir well). The rest of the seasoning (Garlic, Ginger, Chili, Soy Sauce) make up the sauce flavour.0
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Thanks for all of the tips! Always looking for new/different flavors for meat and veggies, and this sounds really good! Thanks again everybody!0
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Sunny_Bunny_ wrote: »I've been making a lot of stir fry lately. I just start with coconut oil, add some butter, cook the meat in that. Maybe season the meat with this spice mix
And I'll add some soy sauce too, and my veggies of course. I don't bother thickening it up. I just put it on top of a bed of zucchini noodles.
I LOVE 5 spice. Unfortunately, my wife doesn't. For me, the 5 spice with some Braggs Liquid Aminos is a great stir fry.0 -
The sauce blend in this recipe, with obvious low carb substitutions, is really really, lick-the-plate worthy.
http://www.skinnytaste.com/2009/07/pepper-steak.html
Also second the above recommendations to use soy, garlic, ginger, etc. to create your own. I used to be addicted to the leaded traditional brown sauce, and I find I actually like this one above, and one that I use with grated garlic, grated ginger, and Tamari soy sauce far better.0
