Friday, October 30, 2015

Soy-Free, Corn-Free, Sesame-Free, Fermentation-Free Stir-Fry Sauce and Sushi Dipping Sauce

     The purpose of stir-fry sauce is to add deep savory flavors, lively seasoning and texture to stir-fries.  This can be accomplished without soy, sesame, corn or fermentation products (soy sauce, coconut aminos, or vinegar). The sauce produced by the recipe given here, though not quite conventional, is tasty and has just the right level of tartness. By all means bring soy sauce and sesame oil out as condiments for those who aren't allergic to them. 

Stir-Fry Sauce

     4 c. chicken or beef stock (See Broth in the Glossary)
     3 Tb. freshly squeezed lime juice  (See Juice in the Glossary)
     good sprinkle of black pepper (See Spices in the Glossary)
     1 knob of ginger, peeled and chopped fine
     3-4 cloves of garlic, peeled and chopped fine
     salt to taste--the amount will vary according to how much salt was in the 
          stock (See Salt in the Glossary)
     1/2 Tb. or so tapioca starch, depending on how much you want the sauce 
          to thicken

     Reduce the stock to ½ cup; i.e., boil it until only ½ cup is left.  Stir in the remaining ingredients. Add to a stir-fry that is otherwise ready, then cook for a few seconds, until the sauce thickens.

Sushi Dipping Sauce

     For a condiment that perfectly complements sushi and egg rolls, follow the recipe above but leave out the tapioca starch and stir in 2 Tb. of gluten-free rice syrup. Note that some rice syrup is not gluten-free, as the processing involves enzymes which may have been derived from barley. Watch for gluten-free syrup if this is an issue. 

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