I'm Asian and I'm sure they adapted the recipe from a Chinese one. No hate here. I would actually try this recipe but use XiaoXeng wine or Plum wine extract instead of sherry wine, just because I have both on hand. I really appreciate them breaking down the science, whereas my older Asian folks don't have the patience to explain anything in thorough detail like that. They just do and expect you to learn that way without answering any questions on the whys. Bridget/Julia, I appreciate y'all! :)
I never heard of Plum Wine Extract. Is that a non-alcoholic product? The reason why I’m asking, is that we can’t buy wine in grocery stores here in Norway, everything over pilsner strength, we have to go to a «wine monopoly» to get. But if it isn’t an alcoholic product, maybe one of the local Asian stores carry it... I don’t use any meat or animal products, but that wine sounds like something interesting for sauces for vegan meats etc also, don’t you think? E.g. with seitan? Thanks a lot! 😊👏💚🌱🍀✅
The reason why they use Sherry is because its the closest thing to a ShaoXing that is widely available in the U.S. The primary purpose of using dry wines like Sherry or ShaoXing is because it removes the "肉味" (Rou Wei) or the gamey meat smell of beef that makes it suitable quick flash stir frying for consumption. If one product does the same as the other (and one if more widely availible than the other) then there really is no reason to not use it. Aside from just snobby cultural appropriation reasons.
I love the way you say you are going to add 2 teaspoons of oil, and then actually add TWO TEASPOONS of oil. So many cooking shows say they are going to add a specific, measured amount of oil, and then pour about 4 times as much as that directly out of the bottle.
Flank steak has been my favorite cut of beef for nearly 50 years. My mother would marinate it in soy sauce, red wine and fresh crushed garlic. Everyone I ever made it for loved it!
I have used LaChoy and Kikkoman and I find them really salty. I buy mine from a local Korean market. I have learned that choosing soy sauce is like choosing wines. There are some that have a woodsy flavor. Others will be lighter in flavor. Our market has about 10 different types.
I made this same stir fry with chicken and it tastes just as good as when I made it with beef. Maybe even a little better. Point is, the marinade is really versatile.
I made this meticulously following directions in the video while cooking (the written directions for 2 differs from video). It was the best thing I have ever made!!! Only thing I would change is adding the green parts of scallions towards end of cooking and not with peppers to avoid overcooking. Absolutely amazing dish.
The baking soda tip for stir fry is really appreciated. The Pancake is really like an Indian Paratha and can be made with lesser oil. Enjoying these videos tremendously.
Oh my! I just made this stir fry and my family of four loved it! Even my picky teen daughter came back for seconds. I made it to a T, except for me not having rice vinegar on hand. Thank you for helping me bring GOOD Asian food into my home.
Funny, I made up something very similar to this recently, I've been getting into chinese cooking. This is basically beef with oyster sauce. Using the sauce as a flavor packet really works well. If you have access to authentic ingredients, add some black soy sauce to the dish and especially the marinade, it gives the meat a wonderful flavor, and the sherry is used in place of chin cooking wine, I think.
Thank you for putting your show on UA-cam. I have discontinued DIRECTV and I missed your show. Now I found them on UA-cam & very excited to watch y’all again!
Oh, wow, that stirfry! 🤤 I usually make a simpler version, but I do appreciate the tip about prepping the beef with the baking soda, thank you! Also, I do think that sprinkling some toasted sesame seeds on top upon serving is a nice finishing touch.
wow the scallion pancake is so easy and fast. I am blown away. If you are in NY try nom wah tea parlor's scallion pancake. Its the best in the city. I don't work for them.
I made this recipe last night and added asparagus and Shitake mushrooms. I found that I should of cooked the peppers first and then add young slender asparagus and mushrooms. The recipe was delicious and my family loved it. I served it over Jasmine rice.
Oh wow, that all sounds so yummy. My husband is allergic to shellfish and I won’t use fish sauce or oyster sauce because, I spent a year in Thailand and while there I learned that fish sauce and oyster sauce are made from the juice of shell fish. On that same subject artificial crab also has Juice from real crab in the making of it and I guess that’s why it’s used in the substitution. So beware if allergies are lurking in your family. So now I have to buy sherry and lots of scallions, I’ll try both dishes next week. Woo hoo!
Julia and Bridgett are tops! Love their little give and take and their expressions and sounds when a dish is really good. Ohh yeaaah And flank steak is my absolute favorite, always an item at one of our dinner parties (cut thin with dipping sauce). It responds well to marinades, cooks quickly and can be used in almost any application.
I love this recipe, I am a big fan of pepper steak, but making it at home now with your recipe beats all. I can have better meat and flavor than taking out. I do like some sweet onions add to mine. I enjoy watching you cook, especially the fact you explain why something works. Thank You
Love this stir fry! Would chicken work too? I just made it with chicken and it worked great! Thank you for this recipe and advice! The meat came out just perfectly tender better then when I tried velveting. I love you guys for explaining why things work or don’t work and for excessive testing.
Its a total different kind of pan cakes. Can’t say one is better then the other because so many varieties we have out there. But I like to try something new! Thank you!
I have been using baking soda to tenderize the beef for stir-fry "secretly" as I do not need to use very expensive cuts. In some occasions, when I revealed my little secret to people, the reactions were all like "EWWWW....." as if I have done something criminal. Some even refused to touch the beef stir-fry.... sigh... So thank you for explaining it here.
Flank steak in the Phoenix area is always more expensive that most steak cuts. I mainly purchase when in the discounted area and freeze for later usage. Once it was a cheap cut just like chicken thighs and wings...which are more expensive too...what happens when something becomes trendy.
For cooking the scallions pancake, try to use less oil and add 1 tablespoon water. Let the steam do the cooking, after water evaporates, the oil makes the crips. The pancakes would be less oily.
I usually buy Kikkoman soy sauce anyway and glad it won the taste test. The beef stir-fry is looking great too, and I am loving the look of the pancakes as well.
That all looks so delicious, I can’t wait to make it tonight. I’ve been searching for a great scallion pancake recipe for months! Thank you! And I have watched you, laughed with you and loved you for years!❤️
I have never even heard of Scallion Pancakes. This looks so delicious and I've got all the ingredients I'm pulling out the cast iron pan and make some for dinner.
I love the look of that stir fry beef and the sauce put in it and would love to try that recipe out myself. The pancakes are looking nice and the sauce is looking nice with it and I would love to try this recipe out myself.
Wow! You have just turned a simple stir-fry into a complicated, time consuming ordeal. While I have no doubt it will taste good, I wonder about all of the effort. In addition, one advantage of using a wok is that there is little or no spattering that makes a mess to clean up. I do love the scientific explanations.
Fast forward to October 2020. Flank steak is now $9.99/pound and usually cut into 1 pound pieces. To feed my family, this recipe is doubled so $20.00 just for the meat.
My opinion…the absolute best stir fry is made with leftover NY strip steak that was cooked medium rare. Cook veg first, then add the sauce and add the thinly sliced steak last because it only has to be warmed.
Thanks for the beef stir fry recipe. I'll be substituting pea pods, broccoli, carrots, baby corn, and stew mushrooms for the bell peppers. Can you please test all the brands of low-sodium soy sauce for those of us on a low salt diet?
@@maggiejetson7904 ATK tests all kinds of products to determine the best ones. Why not low sodium soy sauce? Not all ingredients are created well, and not all taste great or add that extra wonderful wow factor to a dish.
Tim they are a true Chinese staple... Restaurant's that make it have it on the "back" menu or make it if known and special ordered. There's a claim that all food was invented in China, this was from Marco Polo visits "borrowing" Lo Mein for Spaghetti etc... Scallion Pancakes is one of the original pizza recipe.
These chefs are really skilled in the kitchen despite their usual incessant questions they ask that they already know the answers to. Love the knife skill froM Julia.
Considering the price of meat, I would likely do this recipe with chicken, turkey, or even left over pulled pork. The chicken and turkey I would brown on a skillet; then place it in the oven to finish to the tenderness I like. One note; I would likewise use a lot of soy sauce on the meat for this stir fry at times, then put it inside a hero or roll, and enjoy it as comfort food. One thing that your kitchen fowled up badly is in the red and green peppers. in my "kitchen", all peppers are "peeled" of their skin. They taste sweeter, are softer and more delicious on the palate, and one thing that obviously your program overlooks, is that many older people, tend to repeat the taste of the peppers, long hours after the meal The reason for this, is that their stomachs are full of acid, because its trying to digest the indigestible. Namely the pepper's skin. You had a great moment to teach viewers how to easily skin multiple peppers through the use of an oven, and you dropped the ball on that opportunity. still....great show!, and subject. 😁
Everyone needs to remember this: America's Test Kitchen's goal has always been to provide foolproof recipes, utilizing the science behind cooking, to allow virtually anyone to replicate a recipe with success while using ingredients easily available to most of the U.S.A. That said, I'm guessing if anyone can lay their hands on fresh ginger, chances are pretty good Shoaxing wine is available. And what is up with the non-stick skillet on high heat? ( Get a wok.)
I'm hoping to be able to make this using Almond or Lupin Flour because of my allergy to wheat flour, if this works I will use it for my everyday "bread" including as a base for pizza. LOL I really hope it works
I'm Asian and I'm sure they adapted the recipe from a Chinese one. No hate here. I would actually try this recipe but use XiaoXeng wine or Plum wine extract instead of sherry wine, just because I have both on hand. I really appreciate them breaking down the science, whereas my older Asian folks don't have the patience to explain anything in thorough detail like that. They just do and expect you to learn that way without answering any questions on the whys. Bridget/Julia, I appreciate y'all! :)
I never heard of Plum Wine Extract. Is that a non-alcoholic product? The reason why I’m asking, is that we can’t buy wine in grocery stores here in Norway, everything over pilsner strength, we have to go to a «wine monopoly» to get. But if it isn’t an alcoholic product, maybe one of the local Asian stores carry it... I don’t use any meat or animal products, but that wine sounds like something interesting for sauces for vegan meats etc also, don’t you think? E.g. with seitan? Thanks a lot! 😊👏💚🌱🍀✅
The reason why they use Sherry is because its the closest thing to a ShaoXing that is widely available in the U.S. The primary purpose of using dry wines like Sherry or ShaoXing is because it removes the "肉味" (Rou Wei) or the gamey meat smell of beef that makes it suitable quick flash stir frying for consumption.
If one product does the same as the other (and one if more widely availible than the other) then there really is no reason to not use it. Aside from just snobby cultural appropriation reasons.
I'm
Basic recipe for easy chinese dish that any intermediate cook knows.
@@ralphtom3431 thanks to tutorials like this one. Sheesh
I love the way you say you are going to add 2 teaspoons of oil, and then actually add TWO TEASPOONS of oil. So many cooking shows say they are going to add a specific, measured amount of oil, and then pour about 4 times as much as that directly out of the bottle.
Flank steak has been my favorite cut of beef for nearly 50 years. My mother would marinate it in soy sauce, red wine and fresh crushed garlic. Everyone I ever made it for loved it!
I have used LaChoy and Kikkoman and I find them really salty. I buy mine from a local Korean market. I have learned that choosing soy sauce is like choosing wines. There are some that have a woodsy flavor. Others will be lighter in flavor. Our market has about 10 different types.
8:16 The taste tests with Jack Bishop are some of the best segments of this show!
I made this same stir fry with chicken and it tastes just as good as when I made it with beef. Maybe even a little better. Point is, the marinade is really versatile.
Great Idea
Dark meat or white meat?
I made this meticulously following directions in the video while cooking (the written directions for 2 differs from video). It was the best thing I have ever made!!! Only thing I would change is adding the green parts of scallions towards end of cooking and not with peppers to avoid overcooking. Absolutely amazing dish.
The baking soda tip for stir fry is really appreciated. The Pancake is really like an Indian Paratha and can be made with lesser oil. Enjoying these videos tremendously.
Oh my! I just made this stir fry and my family of four loved it! Even my picky teen daughter came back for seconds. I made it to a T, except for me not having rice vinegar on hand. Thank you for helping me bring GOOD Asian food into my home.
So good to see you two gal chefs together, and you're funny and light hearted too. Thanks.
June Cosgrove, two hot blonds! And yes, I prefer women a bit thicker through the middle. What? Hey, it shows they can cook and love to eat!:)
🤩🤩🤩
Jason Bean You could have kept that stupid comment to yourself. Disrespectful to these pro chefs.
Funny, I made up something very similar to this recently, I've been getting into chinese cooking. This is basically beef with oyster sauce. Using the sauce as a flavor packet really works well. If you have access to authentic ingredients, add some black soy sauce to the dish and especially the marinade, it gives the meat a wonderful flavor, and the sherry is used in place of chin cooking wine, I think.
I just realized that when they both start to giggle, it reminds me of Wilma and Betty from the Flintstones
Thank you for putting your show on UA-cam. I have discontinued DIRECTV and I missed your show. Now I found them on UA-cam & very excited to watch y’all again!
Oh, wow, that stirfry! 🤤 I usually make a simpler version, but I do appreciate the tip about prepping the beef with the baking soda, thank you! Also, I do think that sprinkling some toasted sesame seeds on top upon serving is a nice finishing touch.
I need to rethink how I do stir fry. I learn something new almost every time I watch this show
My family likes Thai sweet chili sauce with scallion pancakes. I also fry mine in far less oil.
wow the scallion pancake is so easy and fast. I am blown away. If you are in NY try nom wah tea parlor's scallion pancake. Its the best in the city. I don't work for them.
I made this recipe last night and added asparagus and Shitake mushrooms. I found that I should of cooked the peppers first and then add young slender asparagus and mushrooms. The recipe was delicious and my family loved it. I served it over Jasmine rice.
You two make a great pair! I loved seeing Jack and Keith in the video!!! TEAMWORK!!!!
Funny thing is, Jack is the boss, one of the co-creators of the show. The show is awesome though. Not one of their recipes has failed me, YEAH.
Ladies I made the beef stir fry tonight and it was amazing! The beef was tender and flavorful. Thanks for the great technique!
I use the baking soda thing on all kinds of beef. It really does work!
Made it and it was tough
I often thought the take out chinese beef was so tender, because it was actually cat meat.
@@kfl611 😾cat without meat！😿🙀
Oh wow, that all sounds so yummy. My husband is allergic to shellfish and I won’t use fish sauce or oyster sauce because, I spent a year in Thailand and while there I learned that fish sauce and oyster sauce are made from the juice of shell fish. On that same subject artificial crab also has Juice from real crab in the making of it and I guess that’s why it’s used in the substitution. So beware if allergies are lurking in your family. So now I have to buy sherry and lots of scallions, I’ll try both dishes next week. Woo hoo!
How could you possibly not realize that “oyster” sauce contains shellfish???
Thanks. Well made show. Not sure about the high heat for a non-stick pan though. Wok would actually be great since it's thin and heat up much faster.
Julia and Bridgett are tops! Love their little give and take and their expressions and sounds when a dish is really good. Ohh yeaaah And flank steak is my absolute favorite, always an item at one of our dinner parties (cut thin with dipping sauce). It responds well to marinades, cooks quickly and can be used in almost any application.
I definitely enjoy all the videos; today I was enjoying Julie's knife skills,
I love this recipe, I am a big fan of pepper steak, but making it at home now with your recipe beats all. I can have better meat and flavor than taking out. I do like some sweet onions add to mine. I enjoy watching you cook, especially the fact you explain why something works. Thank You
Why do TV chefs and blogs keep saying flank and skirt are inexpensive? Around here they are priced right up there with NY Strip and Ribeye. :( :( :(
Yep - and getting more expensive everyday. There are very few 'cheap' / inexpensive cuts anymore, they are all priced about the same.
This so much. Beef in general is expensive. Even the cheapest Mexican beef you can find is a hard sell without a sale attached to it.
Yeah seriously. Like where are they getting this "inexpensive" meat from b/c all beef here is expensive as crud.
It used to be inexpensive. Then all the TV chefs started using it.
It’s because you live in a hipster-infested shithole of a city brah.
Love this stir fry! Would chicken work too?
I just made it with chicken and it worked great! Thank you for this recipe and advice! The meat came out just perfectly tender better then when I tried velveting. I love you guys for explaining why things work or don’t work and for excessive testing.
Any meat would work.
The pancake lends itself to a half order and I've made them several times. On a whim I put an egg yolk in the dough and I liked the way it turned out.
The dipping sauce I grew up eating with Green Onion Cakes was in a divided dish. One side: black mung vinegar, second side sriracha. Most yummy.
For a low-salt alternative to soy sauce, I like to use coconut aminos and it's gluten-free. It has a little bit sweeter taste.
The Jazzy Vegetarian regularly uses tamari.
I love watching these episodes while eating lunch :) I've learned so many useful cooking tips!
Its a total different kind of pan cakes. Can’t say one is better then the other because so many varieties we have out there. But I like to try something new! Thank you!
I have always done this same method. however I do the bell peppers for less time or during the aromatics so they have more crunch to them.
The stir fry recipe is excellent. I make it in a wok using my weber grill.
I love the science break down in the segment along with the summary in the end. Great job, keep it up 😁
I love America's Test Kitchen! I wrote down the ingredients for the scallion pancakes. I will make them soon.
I'm so happy I discovered this channel..Its so super informative.👍❤
I have been using baking soda to tenderize the beef for stir-fry "secretly" as I do not need to use very expensive cuts. In some occasions, when I revealed my little secret to people, the reactions were all like "EWWWW....." as if I have done something criminal. Some even refused to touch the beef stir-fry.... sigh... So thank you for explaining it here.
Flank steak in the Phoenix area is always more expensive that most steak cuts. I mainly purchase when in the discounted area and freeze for later usage. Once it was a cheap cut just like chicken thighs and wings...which are more expensive too...what happens when something becomes trendy.
The illegals in AZ don't cost Americans in AZ anything...
Same with the price of chicken wings.
Where did the grated ginger and garlic come from, not to mention the rice for the stir fry? The magic of TV cooking lol.
Put some fermented crushed black beans, soy sauce, and minced garlic with the beef stir fry and you will have pepper steak! Yummy!
For cooking the scallions pancake, try to use less oil and add 1 tablespoon water. Let the steam do the cooking, after water evaporates, the oil makes the crips. The pancakes would be less oily.
Both of you have great skills and personality. Thanks for the eye candy and talent...Keith!
The stir fry and scallion pancakes look great
Very nice thank you 😊 👍🏻
I usually buy Kikkoman soy sauce anyway and glad it won the taste test. The beef stir-fry is looking great too, and I am loving the look of the pancakes as well.
I don’t like Kikkoman soy sauce, the cat’s pee smell is very offputting !
I have never heard of scallion pancakes, weird !
I always enjhoy all the presenters. You folks do a great job. I would also like seeing Keith Dresser more often. 😀
Been watching your show for many, many years from here in Canada. Love your shows!
Also, you can try Kiwi 🥝 on beef and you will see tenderize tolevels you won’t believe. Love your channel.🤟🏻
You can achieve even more layers in your scallion pancake by twisting the rope first before you coil it.
San J does have a LOW SODIUM, GLUTEN FREE TAMARI... it took a little getting used to but it is all I use now!
That all looks so delicious, I can’t wait to make it tonight. I’ve been searching for a great scallion pancake recipe for months! Thank you! And I have watched you, laughed with you and loved you for years!❤️
I’m hungry!!! Julia is the best....had bimbimbap recent then take out! I’m so happy
"Do not drink soy sauce out of a glass."
That's why I use a coffee mug.
LOL!
I generally go light on the salt in the filling of the scallion pancakes. You can always add more salt after cooking.
I have never even heard of Scallion Pancakes. This looks so delicious and I've got all the ingredients I'm pulling out the cast iron pan and make some for dinner.
I love the look of that stir fry beef and the sauce put in it and would love to try that recipe out myself. The pancakes are looking nice and the sauce is looking nice with it and I would love to try this recipe out myself.
what other beef would you use? as I cannot get flank steak in my small town
It always makes me hungry for whatever is being cooked on the program every show I watch,
Hello from Fall Creek Oregon 👋 I’ve made several of your recipes and they were awesome. I made the oatmeal cookies and everybody loved them! Thx 🙏
Love the tip with the baking soda
A light from food heaven!
Wow! You have just turned a simple stir-fry into a complicated, time consuming ordeal. While I have no doubt it will taste good, I wonder about all of the effort. In addition, one advantage of using a wok is that there is little or no spattering that makes a mess to clean up. I do love the scientific explanations.
When using the baking soda technique I will blanch it to remove the salty slimy taste, dry it, marinate then stir fry.
it is always easy to talk about preparation when somebody chops veggies for you! ))
baking soda is used as well in chinese cooking but many chinese say that baking soda is bitter tasting
You two and your staff is wonderful
Hi love test kitchen people and how fun you make cooking fun and tastey. Keep it up.
I made the beef stir-fry and my family loved it. What a great recipe
Tamare and Coconut amenio are grat alternatives. I can not have soy or wheat.
The baking soda tip was great!
Fast forward to October 2020. Flank steak is now $9.99/pound and usually cut into 1 pound pieces. To feed my family, this recipe is doubled so $20.00 just for the meat.
My opinion…the absolute best stir fry is made with leftover NY strip steak that was cooked medium rare. Cook veg first, then add the sauce and add the thinly sliced steak last because it only has to be warmed.
Flank steak used to be inexpensive, not so much anymore.
Every recipe I've ever made from them is AMAZING!
Also the No.1 soy sauce contains sodium benzoate which some other brands doesn't. Just for a safety note.
Loved this episode! I don’t have a cast iron pan (love scallion pancakes). Can I use a non stick or stainless?
Wow, those both look delicious! I think I will try the pancake, later. Thanks.
Use a WOK and cook all at once.. simple
I LOVE you guys! You have the best recipes ever. I have make lots of your recipes and they never fail to impress. Oh and hello!
Thanks for the beef stir fry recipe. I'll be substituting pea pods, broccoli, carrots, baby corn, and stew mushrooms for the bell peppers. Can you please test all the brands of low-sodium soy sauce for those of us on a low salt diet?
There are many low sodium soy sauce out there, just look for the label.
@@maggiejetson7904 ATK tests all kinds of products to determine the best ones. Why not low sodium soy sauce? Not all ingredients are created well, and not all taste great or add that extra wonderful wow factor to a dish.
I've never heard of scallion pancakes, but they sound good. gonna have to give those a try.
Tim they are a true Chinese staple... Restaurant's that make it have it on the "back" menu or make it if known and special ordered. There's a claim that all food was invented in China, this was from Marco Polo visits "borrowing" Lo Mein for Spaghetti etc... Scallion Pancakes is one of the original pizza recipe.
They sell them all over Asia and are very popular as Street Food.
Trader Joe sells very yummy Scallion Pancakes if you don't want to make them.
ATK. It’s the greatest cooking tv program ever on tv It’s like being at Harvard university in you home congratulations 🎉🎈🎊
Brushing with oil & flour is brilliant!!!
i want those scallion cakes NOW!!!
These chefs are really skilled in the kitchen despite their usual incessant questions they ask that they already know the answers to. Love the knife skill froM Julia.
Made the scallion pancakes last night. Delicious.
Love these videos and recipes. Thanks for your talent and information
You got to love this show
I totally enjoy your post & a plus I get it on local TV 😊 all the best - Vern
So educational! I'll definitely try making those pancakes at some point.
Thanks,I'm making that stir fry.
As a Chinese, I gotta say “This is pretty authentic”
It would have helped me if you had mentioned which season this show was a part of. (OMG! I ended a sentence with a preposition!)
Click on recipe link, all that info is there.
Considering the price of meat, I would likely do this recipe with chicken, turkey, or even left over pulled pork. The chicken and turkey I would brown on a skillet; then place it in the oven to finish to the tenderness I like.
One note; I would likewise use a lot of soy sauce on the meat for this stir fry at times, then put it inside a hero or roll, and enjoy it as comfort food.
One thing that your kitchen fowled up badly is in the red and green peppers. in my "kitchen", all peppers are "peeled" of their skin. They taste sweeter, are softer and more delicious on the palate, and one thing that obviously your program overlooks, is that many older people, tend to repeat the taste of the peppers, long hours after the meal
The reason for this, is that their stomachs are full of acid, because its trying to digest the indigestible. Namely the pepper's skin. You had a great moment to teach viewers how to easily skin multiple peppers through the use of an oven, and you dropped the ball on that opportunity.
still....great show!, and subject. 😁
How do you know when to use a non-stick, stainless steel, or cast-iron skillet?
Everyone needs to remember this: America's Test Kitchen's goal has always been to provide foolproof recipes, utilizing the science behind cooking, to allow virtually anyone to replicate a recipe with success while using ingredients easily available to most of the U.S.A.
That said, I'm guessing if anyone can lay their hands on fresh ginger, chances are pretty good Shoaxing wine is available. And what is up with the non-stick skillet on high heat? ( Get a wok.)
And last but not least... please, Julia... mercy!
My favorite UA-cam cooking channel💛
Braggs Liquid Aminos is great!
Even better, if you want to avoid soy, is coconut aminos.
I'm hoping to be able to make this using Almond or Lupin Flour because of my allergy to wheat flour, if this works I will use it for my everyday "bread" including as a base for pizza. LOL I really hope it works