Kitchen

[goldensrbest]

Never fixed this before, once in a while i get hungry for Chinese food, any one have a low salt tasty recipe?

[ECBG]

Usually, the salt comes from the soy sauce.

I found the low sodium soy sauce by Kikkoman lacked flavor.

[deepwaterdotter]

I only cook with low-salt broths and soy sauce:

1 1/2 cups chicken broth

1/4 cup soy sauce

3 tbsp rice vinegar

1 tbsp toasted sesame oil

1 1/2 tbsp brown sugar

1 1/2 tbsp cornstarch

1 1/2 lb boneless,skinless chicken breast, cut into bite-size pieces 

12 oz spaghetti, cooked

2 tsp vegetable oil

2 cups broccoli florets, cut into bite-size pieces

1 bell pepper, chopped

2 tsp minced garlic

1 tsp sesame seeds (I like them toasted for more flavor)

Whisk broth, soy sauce, vinegar, sesame oil, brown sugar, and cornstarch in bowl.  Pour half of marinade into gallon Ziploc bag with chicken.  Seal and refrigerate for 2-3 hours.

Drain chicken, and brown in vegetable oil in single layer in big frypan.  Spoon into dish.

Stir-fry broccoli, pepper, and garlic until tender-crisp.  Stir in reserved liquid in bowl, spaghetti, and chicken until sauce thickens.

Sprinkle sesame seeds before serving.  

[seehorse]

I like this woman's recipes: Souped Up Recipes

Here's her Chicken Lo Mein.

Edited to remove outside link 

I use spaghetti when I make lo mein as Asian noodles are difficult to find in my area.

When she uses both soy and dark soy, I just use the regular soy sauce.

I also use her Shrimp and Broccoli recipes.

Her recipes are available to print out.

Good luck!

PS: I stopped wasting money on Ginger by keeping it in the freezer.

[Sooner]

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@deepwaterdotter Thanks for the recipe!  I think I'll do this but with leftover brown rice I have instead of pasta! 

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[SoCal Bred]

@ECBG 

I prefer the low sodium Kikkoman Soy Sauce, to me it's flavorable.  Have you tried the Ponzu Sauce, it has a touch of lemon, I like to use it on sliced cucumbers or to saute mushrooms, you just need to add a touch, gives it a kick.

[ECBG]

@SoCal Bred 

I haven't seen that item, many thanks.

[Kachina624]

@goldensrbest.  You want quick and easy?  My mom had that down pat.

She would cut left over roast beef into small pieces,  add it to a can of plain Chinese v3getables along with the leftover gravy.  Heat and serve over rice and/or Chinese noodles.

[seehorse]

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@Kachina624 wrote:

Your Mom was very creative!  Bravo!

LOL  They call that "extra beef" at the Chinese carry-out. ($2 more). My son-in-law told me about that. Never knew.

@goldensrbest.  You want quick and easy?  My mom had that down pat.

She would cut left over roast beef into small pieces,  add it to a can of plain Chinese v3getables along with the leftover gravy.  Heat and serve over rice and/or Chinese noodles.

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[Sooner]

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@SoCal Bred wrote:

@ECBG 

I prefer the low sodium Kikkoman Soy Sauce, to me it's flavorable.  Have you tried the Ponzu Sauce, it has a touch of lemon, I like to use it on sliced cucumbers or to saute mushrooms, you just need to add a touch, gives it a kick.

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@SoCal Bred OH yeah!  We keep that on hand.  It is SOOOOO good!