"Alan S" > wrote in message
...

> Hi Julie
>
> You seem to have a very limited Asian cook-book. Sauces I've
> used in my own stir-fries include:
> Hoi-Sin
> Sweet & sour (my own version with or without soy- see my
> chili crab recipe)
> Satay (both the Chinese type and the Indonesian type)
> and various concoctions of vinegar, ginger, garlic, herbs,
> spices and curry variations.
> There are many other commercial non-soy Asiahn sauces.
> I do use soy at times, both separately or as an ingredient
> with others, but not in all cases.

My cookbook is limited because really I don't much care for Asian food and
there are so many places around here where you can get it there isn't much
point in making it at home. My daughter is also allergic to peanuts and
peanut oil is commonly used in Asian cuisine. She used to love chicken
teriyaki skewers but they do contain soy. As for the commercial sauces if
you look at them they all contain either wheat, peanut oil or soy (daughter
is allergic). At least in this country. I did look at all the sauces
hoping to find one that I could use to make something for my daughter. No
go. Even the plum and fish sauces had allergens in them. It's just safer
for us to avoid Asian food at home except for the occasional takeout for my
husband.

Oh yeah. The Asian cookbook I have is one that I bought from a neighbor kid
years ago. He was selling it for some kind of fundraiser. Not really a
very good book at all. I did go to the library though and looked for a
recipe for authentic tomato beef because I do love that. I did manage to
make it without the soy. Just added more salt. Tasted okay to me, but
since nobody else in the family likes the stuff, not something I'll be
making again.

Mainly I make foods with Mexican or Italian seasonings. Everyone in the
family seems to like those seasonings except for me when it comes to garlic.
Can't stand garlic!

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