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.
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.