Guest guest Posted June 21, 2004 Report Share Posted June 21, 2004 In a message dated 6/21/2004 1:58:19 PM Eastern Daylight Time, salbud@... writes: I'm sure somewhere this has been covered, but I need some > suggestions on what I can use in place of soy-based sauces in my > stir-fries (I'm an O non-sectretor) I just use soy sauce but use less. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 21, 2004 Report Share Posted June 21, 2004 I'm sure somewhere this has been covered, but I need some suggestions on what I can use in place of soy-based sauces in my stir-fries (I'm an O non-sectretor) I miss soy sauces, Braggs and such things so badly. No matter what spices I use, the meals seem bland without the nice salty tang of those avoids. If anyone has come up with anything, I'd love to hear about it! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 21, 2004 Report Share Posted June 21, 2004 Onions, garlic, and curry powder might help unless you are already using them. Stir-fry dilemma > I'm sure somewhere this has been covered, but I need some > suggestions on what I can use in place of soy-based sauces in my > stir-fries (I'm an O non-sectretor) > I miss soy sauces, Braggs and such things so badly. No matter what > spices I use, the meals seem bland without the nice salty tang of > those avoids. > If anyone has come up with anything, I'd love to hear about it! > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 21, 2004 Report Share Posted June 21, 2004 If you decide to continue to use a soy sauce type product in small quantities, please make sure it is a wheat-free product such as wheat-free tamari. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 21, 2004 Report Share Posted June 21, 2004 Maybe a concentrated beef stock for the color and salt. It's mainly the salt that's missing. It's one of those things like sugar in soft drinks. You'd never think of putting that much in tea. You'll probably be shocked at how much salt it takes to replace to soy sauce taste. > I'm sure somewhere this has been covered, but I need some > suggestions on what I can use in place of soy-based sauces in my > stir-fries (I'm an O non-sectretor) > I miss soy sauces, Braggs and such things so badly. No matter what > spices I use, the meals seem bland without the nice salty tang of > those avoids. > If anyone has come up with anything, I'd love to hear about it! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 21, 2004 Report Share Posted June 21, 2004 That's one of the things I'm afraid of - the amount of salt that I have been used to eating! > > I'm sure somewhere this has been covered, but I need some > > suggestions on what I can use in place of soy-based sauces in my > > stir-fries (I'm an O non-sectretor) > > I miss soy sauces, Braggs and such things so badly. No matter what > > spices I use, the meals seem bland without the nice salty tang of > > those avoids. > > If anyone has come up with anything, I'd love to hear about it! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted June 21, 2004 Report Share Posted June 21, 2004 If you don't have blood pressure problems, don't worry about it. IF you do, cut back gradually, to adjust your sense of taste. A lot of drug stores and grocery stores have blood pressure stations, so this is something you can monitor yourself. > > > I'm sure somewhere this has been covered, but I need some > > > suggestions on what I can use in place of soy-based sauces in my > > > stir-fries (I'm an O non-sectretor) > > > I miss soy sauces, Braggs and such things so badly. No matter > what > > > spices I use, the meals seem bland without the nice salty tang > of > > > those avoids. > > > If anyone has come up with anything, I'd love to hear about it! Quote Link to comment Share on other sites More sharing options...
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