sauces for vegetables?

[Christ_empowered]

ok. i need to eat lighter, more healthful food. "diet" ? no. not for this dewd. im just switching out some favorites for lighter fare...

so, lately, i've been buying pre-mixed frozen stir fry vegetables (walmart has a good deal, btw) and loading up on those, with brown rice. right now, im using a Chinese-inspired stir fry sauce to flavor it, and...

its -good- ! but high in sodium. :-( plus, even though I have the mild OCD and all, I'll need to switch it up, eventually.

what do y'all put on your vegetables, stir fries, etc.? I'm just now learning how to spice things, so a pre-mixed sauce is awesome...also adds moisture to the rice.

thanks.

 

[JohnDB]

Butter wash
A quart of chicken broth or stock
Enough cornstarch to thicken it very lightly (usually done in whitewash fashion)
And then at least two pounds of whole butter whisked into it. Then salt and pepper to overseason it (this stuff is seasoning)

Then when finished blanching your vegetables in boiling water I put them (thoroughly drained) into a saute pan and about a quarter cup of the wash and continue to cook them until the butterwash becomes "saucy".

 

[Christ_empowered]

now...this sounds promising...

 

[JohnDB]

now...this sounds promising...

Just remember to not overcook the sauce until it breaks and you end up with clarified butter breaking out.
This stuff doesn't freeze or even refrigerate well... you can refrigerate it but you will need to boil it and use an emersion blender to bring it back.

This butterwash is what I used extensively when I worked fine dining in Manhattan.

 

[Christ_empowered]

even though im kinda Tubs McGee...

Yum Yum sauce (bottled, I'm still hunting for a -perfect- recipe...) makes the veggie based stir fries...(wait for it, wait for it)...

Yummy! oh, gotcha...