Soy Sauce

funguy · May 24th, 2004, 02:39 PM

How much soy sauce is enough in stir fried vegetables? What is the proportion you use. I always seem to over-do it. And also, at what point in the cooking process do you add it?.

DO you all use Kikkoman's? or are there any other better ones?

belle · May 24th, 2004, 02:56 PM

I usually add about 1 1/2 tablespoon. Add it right after you combine the chicken and vegetables. It depends on how much your making though, the amount I use is for 4 servings.

funguy · May 24th, 2004, 04:04 PM

That's it?. just 1 1/2 Tablespoon for FOUR servings?. I was putting in at least half a cup for two servings. Now, I know where I was going wrong.

Femme Fatale · May 24th, 2004, 04:05 PM

Yuck!

belle · May 24th, 2004, 05:50 PM

Quote:

Originally posted by funguy:
That's it?. just 1 1/2 Tablespoon for FOUR servings?. I was putting in at least half a cup for two servings. Now, I know where I was going wrong.

aww. You know just to be on the safe side, you should put it in according to taste, just start with 1/2 tablespoon and add the rest according to taste.

amelie · May 24th, 2004, 06:03 PM

i never measure...

I ususaly use enough soy sauce, mixed with oyster sauce adn that sweet/spicy cambodian/thai chili sauce to taste good and cover the bottom of my pan...add meat and stir fry. ....

if i need more i just add some more as i cook more...

Code_Red · May 25th, 2004, 08:26 AM

Quote:

Originally posted by funguy:
That's it?. just 1 1/2 Tablespoon for FOUR servings?. I was putting in at least half a cup for two servings. Now, I know where I was going wrong.

Abey phohar insaan

Hum mardoon ka naam pooora matti main mila dia

PurelyAvgGirl · May 26th, 2004, 01:25 AM

Used to make recipe..

These ingredients are not exact...

About tablespoon of soy sauce.

About 1/4 cup pineapple juice.

Around a tsp of ginger.

shake of vinegar

sprinkle of sugar.

a bit of salt..and pepper..

For marinating chicken.

KAKA-ATOM-BUM · May 26th, 2004, 01:35 AM

fungus........ why dont u add a little stirfry vegies in the soyasauce next time?!

ur cooking chinese not pasta!

Arvind · Jun 16th, 2004, 04:10 PM

Quote:

Originally posted by PurelyAvgGirl:
Used to make recipe..

These ingredients are not exact...

About tablespoon of soy sauce.

About 1/4 cup pineapple juice.

Around a tsp of ginger.

shake of vinegar

sprinkle of sugar.

a bit of salt..and pepper..

For marinating chicken.

PAG yaar, no salt. Soy sauce is already salty.

ahmadjee · Jun 16th, 2004, 04:19 PM

If you are like me & get veggies frozen from the fav. supermarket then I suggest you put them under normal running water & when they are soaking at room temp, add the soy sauce & Stir 'em well. Then let 'em sit there for sometime, while you get other stuff ready.

This way, even if you over do it, you can always try to extract it out before putting the veggies in the fry pan or handi.

To ask for the right amount of soy, is like asking someone for the right amount of salt. It just depends on taste.

Jun 16th, 2004, 05:39 PM

Quote:

Originally posted by ahmadjee:
If you are like me & ......

OOOOOOOk...just stop right there Ahmad. We don;t need to know anything more.

cat-woman · Jun 17th, 2004, 12:29 PM

Soya sauce is the main ingredient in most of my cooking, actually all of my non-desi cooking, so I dont measure, I just pour. You should also try oyster sauce for chinese cooking. And soya sauces come in different flavours - light, dark...so try a few different ones to see which ones you like best.