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Stir-Frys
- Thread starter HOBIE
- Start date
- Status
Stir fry - one of my staples too. Very occasionally with noodles, often 50g of chicken/turkey/mackerel.
Sauce is my problem - a little soy is OK but what do you do when you want something tastier?
The stir fry sauces taste lovely but extra 20g+ carb for enough to taste.
Have used the hot lime/chilli pickles (not mango!!) from the ethnic food isles in Asda. Cheap at £1/jar and carbs not too bad as you only need 2 teaspoons/person
Other than the usual chilli/garlic overload - what is your preferred method of adding a strong flavour?
Sauce is my problem - a little soy is OK but what do you do when you want something tastier?
The stir fry sauces taste lovely but extra 20g+ carb for enough to taste.
Have used the hot lime/chilli pickles (not mango!!) from the ethnic food isles in Asda. Cheap at £1/jar and carbs not too bad as you only need 2 teaspoons/person
Other than the usual chilli/garlic overload - what is your preferred method of adding a strong flavour?
Marsbartoastie
Well-Known Member
- Relationship to Diabetes
- Type 2
I love a stir fry too. In addition to onion, garlic, ginger and chilli I favour a good pinch of...I hardly dare say it...MSG. I went to uni with some Chinese students and they put it in everything.
Matt Cycle
Well-Known Member
- Relationship to Diabetes
- Type 1
Stir frys are good. I made one a couple of nights ago - cubed tofu (I pre-fried it), peppers, mushrooms, mange tout, carrot matchsticks, pumpkin seeds, spring onion, wholewheat noodles, 5 spice and soy sauce. Beansprouts are good but I didn't have any and I sometimes use black bean sauce as well. 🙂 Still use a fork to eat it though as I haven't mastered chopsticks. 
I like them too. For a long time I used a big frying pan, but a couple of months ago I bought a proper stir - fry pan - a wok, no less! and it's easier
As I live on my own I usually browse round Iceland or the frozen food sections of the supermarket. There are lots of varieties of packs of ready prepared vegetables, it's so easy to just open a couple of different packs and away you go. But be careful as some of the ready - made stir - fry meals can have a fair amount of fat in them
I often chop & slice my own ingredients, but the problem with living on your own is that you can very easily buy too much, so you either have that for about 6 meals in a row, or it gets thrown out. In this case packets can work out cheaper, or hardly any more expensive than fresh; just use what you need and return the rest to the freezer
For flavouring I add a bit of pesto, or curry powder
Ages ago I used to sprout my own seeds; must start doing that again, it's easy enough
Chopsticks?! Huh!
As I live on my own I usually browse round Iceland or the frozen food sections of the supermarket. There are lots of varieties of packs of ready prepared vegetables, it's so easy to just open a couple of different packs and away you go. But be careful as some of the ready - made stir - fry meals can have a fair amount of fat in them
I often chop & slice my own ingredients, but the problem with living on your own is that you can very easily buy too much, so you either have that for about 6 meals in a row, or it gets thrown out. In this case packets can work out cheaper, or hardly any more expensive than fresh; just use what you need and return the rest to the freezer
For flavouring I add a bit of pesto, or curry powder
Ages ago I used to sprout my own seeds; must start doing that again, it's easy enough
Chopsticks?! Huh!
Please tell!!Stir frys are good. I made one a couple of nights ago - cubed tofu (I pre-fried it), peppers, mushrooms, mange tout, carrot matchsticks, pumpkin seeds, spring onion, wholewheat noodles, 5 spice and soy sauce. Beansprouts are good but I didn't have any and I sometimes use black bean sauce as well. 🙂 Still use a fork to eat it though as I haven't mastered chopsticks.
What tofu do you use that doesn't fall apart when stir fried?
I've tried various 'firm' brands - pressed it, frozen and thawed. It frys nicely in cubes but I cant add it to the suaced stir fry without it breaking into a thousand peices. Having to cook it on its own.
The low carb veggie burger mixes with an egg (I am not a veggie) added though, make 'em into balls the diameter of a 10p peice - they hold their shape very well.
Matt Cycle
Well-Known Member
- Relationship to Diabetes
- Type 1
Yes, I have to fry it separately then set aside whilst doing the other veg before adding it back in. I use the Cauldron one but you do need to fry it quite a long time so each side of the cube has a slightly crispy coating. Don't make the cubes too big either. I've also bought it from Chinese supermarkets - again works fine and is usually a lot cheaper.
I, too, have not had much success with tofu, but on this advice I'll try it again
Hadn't thought of veggie burger mixes at home, though I know some of my friends in the Backpackers Club take them, and Sosmix & similar when they go camping. Again, it's something new to try
A few months ago I posted that I was getting a bit jaded and tired of eating properly, despite that I have several cookery books; so this is something new to try
Hadn't thought of veggie burger mixes at home, though I know some of my friends in the Backpackers Club take them, and Sosmix & similar when they go camping. Again, it's something new to try
A few months ago I posted that I was getting a bit jaded and tired of eating properly, despite that I have several cookery books; so this is something new to try
Martin Canty
Well-Known Member
- Relationship to Diabetes
- Type 2
Don't often make it but Bone Broth is a fantastic addition to a sauce, it adds such depth of flavor to food.
It's not at all difficult to make, just throw the bones in a slow cooker & cook for a few days.
It's not at all difficult to make, just throw the bones in a slow cooker & cook for a few days.
Now if you are talking about seaweed ! I adore anything to do with the sea 😎. Will look for that
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