I cooked my stir fry vegtables in soy sauce... it was good, but looked brown?

Question

what other sauces can I cook them in and still have that stir fry taste with the color?

Answer 1

SAUTEE THEM QUICKLY, UNTIL GOOD AND HOT , REMOVE PAN FROM THE FIRE AND POUR THE SOY SAUCE IN, STIR WELL, COVER WITH LID AND LET THEM SET FOR AWHILE. STIR WELL BEFORE YOU SREVE IT

Answer 2

I would not use just plain soy sauce. I typically make a "brown sauce" by using a combination of oyster sauce and soy sauce (i'd guess 2 tablespoons of each). I dilute the mixture with water to make half a cup or so). I then add corn starch to make a slurry. This will thicken the liquid up when you mix it into the stir fry.

For a little added flavor you might add a dash of shaoxing wine or a dry sherry.

Answer 3

First you stir fry in seasame oil untill almost cooked. Then add soy at the end and stir fry it a little longer.

Answer 4

Sounds like you went a little too heavy on the soy sauce. Try adding less, and see if that helps.

Answer 5

I get that sometimes. Soy is only meant to be added in a splash, not a bottle full, so try another sauce, but add a splash of soy instead of too much.

Answer 6

try oyster sauce its thick and sweet and salty. not much brown like soy sauce. just put enough to taste.

Answer 7

It is because soy sauce is black and it tends to turn veggies brown.

Answer 8

Its just the soy. I haven't found anything that won't "discolor" your veggies.

Answer 9

you must have had your wok or skillet too hot. If you cook it on lower heat it is not as brown, or maybe you used too much of it.

Answer 10

thats how i like them
i tink thats hoe they are soposed to look