Sweet & sour soy sauce
Escape to the exotic Orient with the ever-popular sweet and sour soy sauce, loved the world over for its bright and distinct flavour. This classic Chinese recipe stays true to its roots with sour rice vinegar and aromatic honey. No added sugars or preservatives.
soy sauce (soybean, water, wheat, salt), Chinese rice vinegar, honey, Chinese rice wine. No artificial preservatives or colouring.
Delicious with both meat and vegetables. Use 200 g of marinade for whole poultry (up to 3 kg) or a rack of spare ribs (up to 2 kg), otherwise use 1 tbsp per 100 g of meat. Marinate for at least 2 hours prior to cooking. Sauté 1 kg of meat in 2 tbsp oil on high heat, add 100 g of sauce, and 60-90 ml water (espresso cup) when stir frying boned meats, stir-fry meat until sauce thickens. No marinating required when stir-frying, steaming or slow cooking.
To use as a Vinaigrette and Dressings mix 1 portion of Sesame oil (or other oils) with 1 portion of sauce for salads, raw vegetables, noodles and rice.
Stays fresh in a cool and dark environment for 6 months. If frozen at -18˚C or below, stays fresh for up to 12 months. Once open, use within 6 months and store in fridge.