Fish sauce - instead of soy sauce
I have a serious sensitivity to soy. But I love Asian food of all sorts. While living overseas, I learned about fish sauce. From what I've read, the Thai fish sauce, nam pla, is the best quality.
Don't ask how it's made! You can use it to flavor meats or veggies in stir-fry. Just mix a tablespoon of it with a little water and pour it over the food and put the lid on it. The steam will flavor everything with a flavor similar to soy sauce, but lighter. It is salty, that's why you use it sparingly.