Reddit mentions of San-J Tamari Gluten Free Soy Sauce, Black Bottle, 10 Ounce

Skip that stuff and get Tamari, Kikkoman and San-J both make it, and it comes to 1g carb per Tbsp. It's also got a much deeper flavor than regular soy sauce.

Also, I only linked Amazon for reference, the price is much better at your local grocery store.

Here is a recipe to the best thing I've personally created.

Sauce

• Chili garlic sauce (careful, this is spicy. If you over do it, add more sugar/soy, can easily happen if you reduce too much)
  
• Tamari (fancy soy sauce with less salt and more flavor)
  
• rice wine vinger (couple splashes)
  
• Seaseme seed soil, about 1tbsp, huge flavor
  
• fresh minced up garlic and ginger.
  
• 1-2 tbsp of brown sugar to taste, can get too sweet quickly so make sure to be tasting after adding.
  
  Mix that all up in a bowl with a whisk and simmer on low heat in a pan.
  
  Meat
  
  I've done this with chicken and beef, but beef came out my favorite
  
  
• 1 package of stir fry beef, or fajita beef. any small cut beef would work, and cheap beef would work well too from how its being prepared.
  
  To cook, refrigerate the meat so its cold, then take it out and put it in a gallon ziplock bag. In the bag with the meat add corn starch (enough so everything is throughly coated) and black pepper. Toss the beef up so its nice and coated.
  
  Then, pour the beef and powder into a spagetti strainer to knock off all the excess corn startch. You are not making a crush or batter, just coat it.
  
  Next, heat up a pan of vegetable oil. Once its hot where when you drip a drop of water and it starts bubbling, toss the meat in. Let it fry for about 2-3min, when you are stiring it around with your spoon or whatever, you will feel it start to harder. As soon as it "feels" crispy, take it out. (dont worry, it will soften)
  
  Let this dry on a cooling rack or paper towels.
  
  Starch
  
  I love the Asian noodles, you can get them in a package. To cook, use a very large pan/wok or electric skillet thats going to be where you combine everything in. Heat up the pan, put some sesame seed oil in the pan, then the noodles. Toss them around until they heat up and remove. Set aside the noodles. (cook maybe 2-3min)
  
  Rice would also work here, although cooking instructions for rice should be followed.
  
  Veggies
  
  Easiest option is to buy a bag of stir fry mix. I usually combine some stir fry veggies with fresh garlic and a fresh quartered onion. (i like big chunks of onion for this, but cut to the size you prefer).
  
  The stir fry veggies are generally broccoli, carrots, water chestnuts, red bell peppers and peas.
  
  To cook: heat up a pan, use a big one. If you dont have a large pan an electric skillet WITH SIDES will work. This has to be big enough to fit all of the veggies and meat.
  
  After the pan is heated up, add a splash of vegetable oil and some sesame seed soil to the pan. Toss in all of the veggies and keep them moving while they heat up. After they look heated up, add some of the sauce you made earlier. Toss them around so they are coated but not dripping or soggy.
  
  The veggie part you dont want to take longer then 5-8min so you have crunchy veggies at the end.
  
  The Finish
  
  Finally, the fun part. First, add your noodles back to the pan, then add some of your sauce, and toss them around so they are coated. Then add your veggies and beef to the pan. Toss this around until everything looks distributed. Now, add more of your sauce to taste, toss and enjoy!
  
  IDK what you'd call it, but we call it spicy stir fry beef with noodles lol
  
  A few tips... dont add too many veggies where you "dilute" the amount of noodles you have. Dont over cook the veggies or they get too soft. Chili-garlic sauce is SPICY. Sesame seed oil is VERY STRONG. Use those two in moderation but for huge flavor!
  
  Also, please let me know if you try this i'd love to know what other people thought of it.

I do! I was born into a family that owned a Thai restaurant, which I took over from age 18 to 27, and I’ve also a total whore for Asian cuisine so I can definitely help with soy sauce suggestions!

So here’s a great tip: you should have at least two different kinds of soy sauce including a light soy sauce and a dark one, with perhaps two or three additional kinds of specialty soy-based seasoning sauces. While that sounds like a lot, generally soy sauce is an inexpensive ingredient, even for more high-quality brands, and a bottle will last you for ages. I’ll give you a few recommendations for each category. As a side note these are Amazon links, but if you have access to an Asian grocery store then I absolutely suggest buying them there instead as you would save at least 50% off the prices.

Light Soy Sauce: this is your workaday soy sauce, the kind you would add savory saltiness to stir-fries or dip your sushi in.

Pearl River Bridge Golden Label Superior Light Soy Sauce - is a great standby favorite of Asian chefs the world over, especially in the seafood palaces of Hong Kong. It’s less jarringly salty than say a Kikkoman, with more complexity. Pearl River Bridge is a really well-respected brand of Asian condiments, generally all of their products will be either good to excellent. Note that they produce two different varieties of light soy sauce, the “Superior” and the “Golden Label” - always go for the Golden Label, it’s just better in every way than the “Superior”.

The second light soy sauce I’d recommend is San-J Tamari - which is made wholly of soybeans without any wheat. While this is good news for anyone with gluten sensitivity issues, the flavor has a more pronounced umami because of it.

Dark Soy Sauce: think of dark soy sauce as a soy balsamic vinegar - it’s a highly-concentrated, almost syrupy sauce that also has a bit of sugar for a hint of sweetness. It is ideal for marinades, salad dressings, glazes, I’ve even used it in desserts!

[Pearl River Bridge Mushroom Flavored Superior Dark Soy Sauce](16.9 oz. https://www.amazon.com/dp/B01M6A03MU/ref=cm_sw_r_cp_api_i_ImLPDbGVGZ3K0) - is an umami bomb to your tastebuds, rich with portobello mushroom notes and a perfect accompaniment to red meat dishes like wok-seared ribeye with gai lan aka Chinese broccoli.

Healthy Boy Thai Sweet Soy Sauce White Label - as thick as molasses, this sweet soy is essential in traditional Thai noodle dishes like ผัดซีอิ้ว (pad see iew) and is also good when you want to add a little savoriness to sweet recipes. I once made sweet soy brownies with a healthy dollop of this and they were utterly fantastic.

Miscellaneous Soy Sauces: these are usually different varieties of flavored soy sauces from around Asia.

SHIMOUSA PONZU - ponzu is a mixture of soy sauce and yuzu, which is the juice of a Japanese citrus fruit. This bright sauce adds a lemony kick to salad dressings and jazzes up seafood. Try it as a marinade for salmon crudo or as a dipping sauce for your favorite sashimi.

Golden Mountain Seasoning Sauce - oh my god do I love this stuff, it tastes like my childhood as my Dad would always cook my favorite meal (pineapple fried rice with shrimp, chicken, veggies and cashews) with this sauce. It’s a soy sauce with a very distinctive tangy kick, and I use it in everything from fried rices, eggs, soups, noodles, stir-frys, you name it. Everyone I have sample this wonderful sauce ends up being addicted!

I skipped over a lot of stuff, like the recent rise in artisanal soy sauces, many of which are even aged in barrels! But I think that this is a good start for someone who wants to explore beyond the disposable packets they get from the takeaway place. Let me know if you have any more questions! (Or if you want a recommendation for fish sauces, because I could literally write monographs on the subject!)