I mix broth/water+bullion cube, Oyster sauce, siracha for a good brown sauce. You wont have to use any starch because the oyster sauce thickens the sauce once you toss it in the pan. I just eyeball the amounts, so I dont have any measurements. I also dont add any salt to teh stir fry because the sauce has plenty of salt.
ETA: oops, just noticed that this is in the Atkins forum. Oyster sauce might not be Atkins friendly because it has some sweetner in it.
A spash of soy sauce, a generous sprinkling of ground ginger, a couple of pinches of garlic powder, some dried chilie pepper flakes and about a 1/4 to 1/2 cup of water. I add these directly to the pan when the stir-fry is about 3/4 done. If I want a thicker sauce, I pull out a couple TBs of the seasoned pan juices out, mix in a 1/2 tsp (or so) of guar gum to the removed juices and then pour it back in the pan and finish cooking.
I most often just use soy sauce after its plated. Sometimes I throw in a packet of instant miso soup (watch the carbs in these) and a little water when its nearly done. I've also been experimenting with davinci pineapple syrup and soy sauce combos. Its something like sweet and sour, but not exactly.
I use soy sauce, water, ginger, cinnamon, and a packet of splenda. I use fresh garlic. My veggies are cauliflower sliced thin, green onions, bell peppers red or green, shredded cabbage, jalepenos, celery and jicima, which gives it a great crunch.
Stir Fry???
