Regular soy sauce is pretty much off limits for me now, and recently a Facebook friend sent me the link to a low sodium soy sauce replacement she used herself as she requires a low sodium diet, too. I made it yesterday for the first time, and it was OK. Granted, I didn't have one of the ingredients; I had to substitute vinegars. The original recipe calls for red wine vinegar but I subbed with malt because that's what I had on hand. The flavour was OK, and seemed like it would go well with beef. This afternoon, after my obligatory 30 minutes of exercise - walking to the grocery store - I got some stirfry ingredients and made a beef and broccoli stirfry for dinner with the new sauce.
Before I get much further,
here is the recipe for the sauce.
For the stirfry, I used a whole recipe of the sauce and added a heaping teaspoon of cornstarch to thicken it before throwing it in the wok.
The end result:
Well, it was different, that's for sure. I'm going to make the sauce again for sure, but I am going to use red wine vinegar, which I picked up this afternoon, and I'm probably going to adjust the molasses amount because this was a bit too sweet. But it's got potential for sure, and it was definitely low in sodium.
Thanks to Pale of
A Creative Revolution for the sauce recipe!
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