Ve Wong vegetarian oyster sauce gives a vegetarian-friendly umami boost to Chinese cooking. The thick, rich sauce is an also an ideal alternative to regular oyster sauce for anyone with shellfish allergies.
It is made with soy sauce and shiitake mushroom extract, for authentic umami depth in Chinese dishes. The thick sauce also makes a great glaze for grilled or roasted vegetables – try pak choi, broccoli, or aubergines. You can even dilute a small amount of vegetarian oyster sauce with sesame oil and rice vinegar for a quick and intensely flavourful dipping sauce.
Ingredients: soy sauce (water, soybeans, wheat), amino acid solution, sugar, salt, fructose, pasting (acetylated distarch adipate, xanthan gum), seasonings (monosodium l-glutamate, di-alanine, disodium succinate), shiitake mushroom extract, colouring agent: caramel, spices, sweetener: glycyrrhizin, preservative: butyl-hydroxybenzoate.
Allergy Advice: for allergens, see ingredients listed in bold.
Storage: Once opened keep refrigerated. Shake well before use.
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