All of a sudden I can't get enough Chinese style stir-fry. Broccoli in particular makes me crazy when it has been stir-fried. I found a recipe for a stir-fry sauce that I absolutely love. It does go out-of-bounds on the Paleo front a bit but the meat and veggies in a stir fry are absolutely positively Paleo.
This reminds me very much of House Special Chicken from Pickup-Stix.
1/4 Cup Wheat Free Tamari Sauce
1/4 Cup of Water
1/4 Cup (equivalent) of a sweetener (or honey)
Mix these 3 ingredients and marinate your meat (I usually use chicken).
Now I feel like veggies and meat used in a stir-fry should be the cooks choice. I generally use broccoli, mushroom, onions and whatever else I have on hand, like Bok Choy.
I like to stir-fry the broccoli and perhaps mushrooms and onions before anything else because they take awhile to get to the desired doneness. Something tender like boy choy should be last. Then I remove those from the wok and stir-fry the chicken (lift it out of the marinade with a slotted spoon, save the marinade). Then I add in the tender veggies and put back the pre-cooked veggies and fry very briefly.
Next you want to take about 2 Tablespoons of Cornstarch (yes, NOT paleo, but only 7 carbs each, and you probably won't use it all) and mix with enough water to get it liquid.
Now pour the marinade into the wok and when it begins to boil add enough of the cornstarch solution to get it thick enough to suit you.
Depending on how much meat/veggies you use, this will make 4 servings or so. So 1-2 Tbl of cornstarch divided over all those servings isn't bad carb-wise.
One could try using gums and I will give that a shot at some point and report back. But for now, the cornstarch seems like a minor transgression.