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The Kitchen & The Speakeasy
Two new uber level Soy Sauces
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<blockquote data-quote="Zeno Marx" data-source="post: 561203" data-attributes="member: 1211"><p>I had a hunch I had it saved on an Amazon wish list. It was Pearl River Bridge light soy sauce. This is for nearly the 2 quart size, and I'm pretty sure I paid $5 for a quart, but it was the same jug scaled down. I used to make stir fry a lot, and I always had homemade Ming Tsai's kung pao sauce on hand. I seemed to go through a lot of soy sauce back then. I should note that after buying it, I ran into it by name in a few recipes and on "best Chinese soy sauce" lists. Despite the price, it seems to be of solid value. Not saying it is the best...but, you know...if you want something better than the standard, there you go.</p><p></p><p>[URL unfurl="true"]https://www.amazon.com/Pearl-River-Bridge-Superior-Sauce/dp/B0046D10BU/ref=pd_bxgy_1/147-6366354-6422610?pd_rd_w=kzSpC&pf_rd_p=c582e4be-a423-436b-88cd-d0ceee2a531d&pf_rd_r=XV6208RJ3KZE2DPG8CD8&pd_rd_r=9574a07a-51e5-411b-9f12-85fa54da112b&pd_rd_wg=FnUvo&pd_rd_i=B0046D10BU&psc=1[/URL]</p><p></p><p>Kung Pao Sauce</p><ul> <li data-xf-list-type="ul">1 tablespoons minced garlic.</li> <li data-xf-list-type="ul">2 tablespoon minced ginger.</li> <li data-xf-list-type="ul">1 tablespoons sambal oelek.</li> <li data-xf-list-type="ul">1/3 naturally brewed dark soy <strong>sauce</strong>.</li> <li data-xf-list-type="ul">1 tablespoons light brown sugar.</li> <li data-xf-list-type="ul">1/8 cup naturally brewed rice vinegar.</li> <li data-xf-list-type="ul">1 teaspoon cornstarch with 1 tablespoon water for a slurry.</li> </ul></blockquote><p></p>
[QUOTE="Zeno Marx, post: 561203, member: 1211"] I had a hunch I had it saved on an Amazon wish list. It was Pearl River Bridge light soy sauce. This is for nearly the 2 quart size, and I'm pretty sure I paid $5 for a quart, but it was the same jug scaled down. I used to make stir fry a lot, and I always had homemade Ming Tsai's kung pao sauce on hand. I seemed to go through a lot of soy sauce back then. I should note that after buying it, I ran into it by name in a few recipes and on "best Chinese soy sauce" lists. Despite the price, it seems to be of solid value. Not saying it is the best...but, you know...if you want something better than the standard, there you go. [URL unfurl="true"]https://www.amazon.com/Pearl-River-Bridge-Superior-Sauce/dp/B0046D10BU/ref=pd_bxgy_1/147-6366354-6422610?pd_rd_w=kzSpC&pf_rd_p=c582e4be-a423-436b-88cd-d0ceee2a531d&pf_rd_r=XV6208RJ3KZE2DPG8CD8&pd_rd_r=9574a07a-51e5-411b-9f12-85fa54da112b&pd_rd_wg=FnUvo&pd_rd_i=B0046D10BU&psc=1[/URL] Kung Pao Sauce [LIST] [*]1 tablespoons minced garlic. [*]2 tablespoon minced ginger. [*]1 tablespoons sambal oelek. [*]1/3 naturally brewed dark soy [B]sauce[/B]. [*]1 tablespoons light brown sugar. [*]1/8 cup naturally brewed rice vinegar. [*]1 teaspoon cornstarch with 1 tablespoon water for a slurry. [/LIST] [/QUOTE]
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Two new uber level Soy Sauces
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