In article
>,
Bobo Bonobo® > wrote:

> 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.

It does; thank you.

Miche

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Electricians do it in three phases