On pretty much every fast day I have a veggie stir fry for dinner, which I cook with a set of seasonings that make it really flavoursome without adding many calories: Chinese five spice, garlic powder, chilli flakes, black pepper, nutritional yeast, and a very generous amount of soy sauce.
However, by eating this twice a week I’m getting excessive amounts of sodium from the soy sauce, so I want to eliminate that ingredient without adding extra calories or making the dish too bland or dry. It doesn’t have to taste the same – as long as it tastes good!
After a bit of googling I’m wondering whether some sort of vinegar is the answer. I know there are low-sodium soy sauces available but I understand they’re still pretty high in sodium, so I’m not really interested in this option.
Thanks for any suggestions!