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BTD Forums  /  Cook Right 4 Your Type  /  sugar free stir fry sauce without garic or chilli?
Posted by: bramble19, Wednesday, December 26, 2012, 5:58pm
any ideas I would be sooo.... grateful x
Posted by: Lola, Wednesday, December 26, 2012, 6:21pm; Reply: 1
try vegetable glycerine, if you do not tolerate sugar ...try recipe center for ideas
http://www.dadamo.com/typebase4/recipes.htm
Posted by: bramble19, Wednesday, December 26, 2012, 8:38pm; Reply: 2
have searched recipes.....no luck..........can anyone help?
Posted by: 815 (Guest), Wednesday, December 26, 2012, 8:58pm; Reply: 3
I make my own with maybe 1/4 c soy sauce..(gluten free), a dash of seseme oil, dash of ginger powder or grated fresh ginger 1 tsp (grated) or to taste and a dash of dry sherry really brings out the flavor. You can also add chopped scallions (green onions) and some chopped fresh cilantro (corriander). Mix well and pour over the stir fry when it's close to being finished. If you want a thicker sauce, you can add... for me, corn starch is neutral. But you can use a thickener that is compliant.
Posted by: PCUK-Positive, Wednesday, December 26, 2012, 9:11pm; Reply: 4
excuse me for asking, but why no garlic or chilli?

would it help to make a compote type sauce from a compliant fruit perhaps plum and start with that.
Posted by: ruthiegirl, Thursday, December 27, 2012, 12:19am; Reply: 5
I just answered this exact question on a Facebook group- did you post it in both places or did somebody else post the same question? I'll copy and paste what I typed over there,  because it will be easier to find the post later on this forum.  

re you looking for something without refined sugar (such as one using honey or agave) or something without sweeteners at all?

You can start with broth (chicken, turkey, or beef, whatever is compliant for your family) and then add wheat free tamari (if you can have it) or ume plum vinegar, ginger and onions for flavor, toasted sesame oil gives a nice flavor if you can have it, and then thicken with white rice flour or arrowroot or tapioca.

Starting with broth as a foundation means you need less other "stuff" for flavoring.
Posted by: jayneeo, Thursday, December 27, 2012, 3:58am; Reply: 6
Pineapple juice? applecider vinegar?
Posted by: wanthanee, Thursday, December 27, 2012, 7:30pm; Reply: 7
Quoted from bramble19
any ideas I would be sooo.... grateful x


:D When I was young my mom used to make Breakfast, Lunch and Dinner with limited money. She always cooked with garlic, chili and salt (at that time she didn’t know about Eat Right For Your Blood Type, as you know chili should to avoid for Type A)

Sometime she didn’t put chili but always garlic. Often with garlic and ginger for somehow we grew up healthy (never have desert or sugar after meal though because no budget for those ingredients.) I think the garlic is the best medicine and gives a lot more favor.  :)
Posted by: ruthiegirl, Thursday, December 27, 2012, 7:34pm; Reply: 8
One of my friend's sons (and my son's friend) is deathly allergic to garlic (along with a few other foods.) If I was making food for him, I'd HAVE to make it without garlic! (Though, usually he just eats rice cakes when he visits, or white rice cooked with olive oil and salt.)


Posted by: wanthanee, Thursday, December 27, 2012, 7:50pm; Reply: 9
Quoted from ruthiegirl
One of my friend's sons (and my son's friend) is deathly allergic to garlic (along with a few other foods.) If I was making food for him, I'd HAVE to make it without garlic! (Though, usually he just eats rice cakes when he visits, or white rice cooked with olive oil and salt.)




:o Ooooh!  :X I am so sorry I was thinking only the good side.
Posted by: 815 (Guest), Thursday, December 27, 2012, 8:54pm; Reply: 10
Quoted from ruthiegirl
You can start with broth (chicken, turkey, or beef, whatever is compliant for your family) and then add wheat free tamari (if you can have it) or ume plum vinegar, ginger and onions for flavor, toasted sesame oil gives a nice flavor if you can have it, and then thicken with white rice flour or arrowroot or tapioca..


I don't recommend starting with chicken broth because it will dilute it too much. That's not how the Chinese make it.
Posted by: san j, Thursday, December 27, 2012, 9:06pm; Reply: 11
Quoted from 815


I don't recommend starting with chicken broth because it will dilute it too much. That's not how the Chinese make it.

Right.
A dash of mirin (Japanese rice wine) brightens the darkness of tamari -- especially if you've weighed it down with the nuttiness of dark (toasted) sesame oil -- without the small acid kick you'd get with the umeboshi juice. A squirt of orange, tangerine, lime, or lemon (or even grapefruit, kumquat or yuzu) is freshening and light or even sweet, and something raw and green/leafy (cilantro, chives) gives you freshness.

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