On May 29, 11:14*pm, Miche > wrote:
> In article
> >,
> *Bobo Bonobo® > wrote:
>
> > That's exactly what I'd do. *I'd stir fry in peanut oil, adding some
> > msg (a tiny bit), red pepper, and my favorite low sodium soy sauce,
>
> If you're worried about sodium, why do you put MSG (mono_sodium_
> glutamate) in?

MSG has very little sodium relative to salt, and I use MSG very
sparingly.
Low sodium soy sauce is, IMO, an improvement upon full salt soy sauce
because you get more flavor w/o oversalting. At the table, a salt
freak like me would most likely add salt, but I don't want to inflict
my taste for salt on others. You can always add salt on the plate,
but you can't subtract it.
The "tiny bit" of MSG that I would use adds a relatively small amount
of sodium.
Only ~23 moles per ~169 moles of MSG is sodium, whereas ~23 moles per
~58 moles is sodium in salt, and again, I advised "a tiny bit."

I hope this answers your question.
>
> Miche


--Bryan