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Mr. Creosote's Diner Fried, boiled, smoked, seared or sautéed, this is the place we discuss our favorite foods and their preparation. Grab a knife and fork and dig in!

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Old 08-02-2022, 02:27 PM   #8
El Chefé
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Originally Posted by vernonator View Post
I have made this twice now with the only sub is all dark soy - I just cannot find light soy sauce around here.

Its a great recipe a hit with the family on both chicken and beef stir fry....its now on my regular rotation,
I'm making it tonight with pork tenderloin. You can sub tamari or low sodium soy (Kikoman sells it everywhere but with a green label instead of the black one).

EDIT: I made a double batch last night and I put at least 12 cloves through the press. If I don't use the wok rig, which gets up to 80k BTUs, I serve sauces on the side. Otherwise, the moisture released by the veg in the cooling process washes the sauces off. There was one serving of the stir-fry leftover, but no sauce.
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Last edited by BigO; 08-03-2022 at 01:51 PM.
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