Vegetarian Oyster Sauce - Ve Wong, 396ml
Description
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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Origin: Taiwan
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Size: 396ml
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Best before: 19 February 26
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SKU: HH0021
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Minimum shelf life: 6 months
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Categories:
Asian Sauces & Condiments Asian Store-Cupboard Staples Chinese Food & Ingredients Sauces & Condiments Southeast Asian Food & Ingredients Stir Fry Sauce Vegan Cooking Sauces & Condiments Vegan Food & Ingredients
Delivery
| Delivery Option | Price |
|---|---|
| EVRi ? | £4.50 or FREE for orders over £60 |
| DPD Express ? | £7 or FREE for orders over £100 |
| DPD Signature Required ? | £7 or FREE for orders over £60 |
| DPD Saturday or Sunday ? | £9 or FREE for orders over £150 |
Disclaimer
These summary details have been prepared for information purposes only, and are designed to enhance your shopping experience on the Sous Chef website. While we have taken care in preparing this summary and believe it is accurate, it is not a substitute for your reading the product packaging and label prior to use. You should note that products and their ingredients are subject to change.
