GimmeAnother1
Senior Cook
- Joined
- Oct 15, 2019
- Messages
- 329
I love a good stir-fry. If you have any oyster sauce, try adding a half teaspoon of that to the sauce mixture and reduce the soy sauce a little. I used to keep adding soy sauce to give it more flavor, but once I discovered oyster sauce, I started adding that. It's an umami bomb that tastes more savory and less salty to me than soy sauce. I also add a half teaspoon of chili-garlic sauce. And instead of veg oil in the sauce, I use a half teaspoon of toasted sesame oil.
1. Someone has shellfish allergies eating it so wary of using oyster sauce. I did see it in another popular recipe vid so maybe sometime will be able to try it. Or is oyster sauce not from real oyster and shellfish allergy people ok?
2. Someone has garlic allergy eating it so can’t use garlic. U will hardly ever see any of my dishes have garlic in the ingredients.
3. Agree on toasted sesame seed oil. At the end when I thought the soy taste was light I poured some on the rice while still in the wok and cooked a little more. I use it on the Mongolian crispy beef dish and thought maybe it would help here. Thing is I used veg oil for chicken marinade. For wok I used avocado oil. So not sure if toasted sesame oil had much affect sprinkled in at end like that...