Details
Lee Kum Kee's vegetarian answer to oyster sauce: a thick, glossy stir-fry sauce built on naturally brewed soy sauce and the savoury depth of shiitake mushrooms, with no oyster, no preservatives and certified gluten free. Use it exactly as you would oyster sauce. Two tablespoons will coat a wok of stir-fried greens, mushrooms or tofu; it makes a lacquered glaze for braised aubergine or a plate of blanched gai lan, seasons fried noodles and fried rice, and works as a marinade or in a stew. Shake well before use, refrigerate after opening and use within two weeks.
