AmandaJayne
Trainee Maintainer
Here's a thought.
I had vegetable skewers in teriaki sauce the other day at a Japenese restaurant, and decided to get some teriaki sauce from Tesco to do a stir-fry at home.
I used purple-sprouted finely-chopped broccoli and fresh tuna steak, and added a couple of splashes of the sauce, stir-frying for a few minutes.
When I tasted it, I found that the broccoli had absorbed the sauce to the extent that it was too salty, and I could only eat a bit.
Because I am more aware of what I eat, I think I'll have to limit the use of this sauce to meat or veg that does not absorb the sauce.
It is interesting that in the past I used to like a bit of chip with my salt, but now I am sensitive to salty tastes.
I had vegetable skewers in teriaki sauce the other day at a Japenese restaurant, and decided to get some teriaki sauce from Tesco to do a stir-fry at home.
I used purple-sprouted finely-chopped broccoli and fresh tuna steak, and added a couple of splashes of the sauce, stir-frying for a few minutes.
When I tasted it, I found that the broccoli had absorbed the sauce to the extent that it was too salty, and I could only eat a bit.
Because I am more aware of what I eat, I think I'll have to limit the use of this sauce to meat or veg that does not absorb the sauce.
It is interesting that in the past I used to like a bit of chip with my salt, but now I am sensitive to salty tastes.