I posted a recipe a while back, from the Canadian Flax Council, for a stir-fry sauce using ground flax meal as the thickener. It worked well, and that's what I generally use now. Make sure to grind the meal as finely as possible, or you will have "gritty" sauce.

here's the link - http://forum.lowcarber.org/showthre...=&threadid=3664

Doreen