Posted By: jpshaw 
Aug 28  # 1 of 75
I really like this Chinese dish but am afraid of the sodium level in a restaurant (soy sauce). Does anyone have a lower sodium version of it?
 Posted By: Cook Chatty Cathy 
Aug 28  # 2 of 75
Jp just use no-salt soy sauce if you can find it. I am sure you could use fresh not canned sprouts from the vegetable isle and you'd find it just as good if not better than the restaurant version.
 Posted By: jpshaw 
Aug 28  # 3 of 75
Quote Cook Chatty Cathy wrote:
Jp just use no-salt soy sauce if you can find it.

I live in very rural north Louisiana. No-salt soy sauce is another one of those items I would have to have shipped in. I get my Featherweight baking powder and other low sodium foods from Healtyheartmarket but I don't see any low sodium soy sauce there.
 Posted By: jpshaw 
Aug 29  # 4 of 75
OK - This is what I'm going to try. I know that Moo Goo Gai Pan means "sliced chicken with mushrooms" and this has no mushrooms but I'm winging it here.

2 Boneless chicken breast 2 Tbs cornstarch
1 packet Splenda (sweetener) 1 onion, 1 stalk celery, 1 carrot, chopped
1 can (8 oz) waterchestnuts 1 tsp Herb-Ox chicken broth mix
2 Tbs Sherry (or cider vinegar) 2 cups water
1 1/2 cups cooked rice 1 tsp No-Salt (a substitute)

Thinly slice the chicken and boil in 1 3/4 cups water until tender. Add the other ingredients except the cornstarch and remaining water and simmer until the veggies are tender crisp. Mix the cornstarch with the remaining water and stir until thickened and stir this into the hopefully decent Moo Goo. Serve it over the rice and hope for the best.
I'll try to be creative in slicing the onion, celery and carrot so it will at least look like the real thing. If you guys see any flagrant flaws please let me know.

Sorry that my ingredients on the right side didn't line up but I had them that way but they jammed together when I pushed submit. When I push edit it shows them lined up. Push save and they squish back together.
 Posted By: Mama Mangia 
Aug 29  # 5 of 75
Why not try this?

Soy Sauce Substitute

2 T Sodium Free Beef Bouillon
2 t Red Wine Vinegar
1 t Molasses
1/8 t Ground Ginger
ds Black Pepper
ds Garlic Powder
3/4 c Water

In small sauce pan, combine and boil gently uncovered about 5 minutes or til mixture is reduced to 1/2 cup. Store in refrigerator. Stir before using.

Yield: 8 Servings

Diabetic Exchanges
0 Starch
0 Fruit
0 Milk
0 Other Carbohydrates
0 Vegetable
0 Lean Meat
0 Very Lean Meat
0 Fat