Vegetarian and Vegan friendly
Inspired by all the Chinese meals I have consumed. I wanted to create a sauce which represents all the flavours we associate with this popular cuisine but at the same time offer something different. A blend of star anise, black treacle, soy sauce and white wine creates a rich blend which can be used for many Reasons to Season.
Try cooking up a stir fry or slow cook Pork Belly pieces and then turn up the heat to achieve that Sticky Oriental dish.
Heat Level 2/5
Sticky Oriental Sauce
Water, Sugar, Soy Sauce (Soya), Black Treacle, Malt Vinegar (Barley), White Wine (Sulphites), Corn Flour, Vegetable Oil, Garlic Puree (Sulphites), Spices, Xanthan Gum, Potassium Sorbate.