Vegetarian Mushroom Oyster Sauce

35OZ 1DZ/CN

This vegetarian alternative to oyster sauce makes
every dish more aromatic, fresher, and brighter in
glaze.  Using Kimlan’s own special blend of soy sauce
as base, the Vegetarian Mushroom Oyster Sauce
retains the natural aroma of glutinous rice and
mushrooms, making it much sweeter and fresher than
that of ordinary oyster sauce.  Our Vegetarian
Mushroom Oyster sauce is lower in sodium to
heighten the dish’s own flavor without extra salt.  The
sauce’s rich taste is popular with professional and
home cooks alike; its versatility also makes it a great
complement for both meat and vegetarian dishes.

Ingredients

Water, Sugar, Soybeans, Wheat, Salt, Modified maize starch, Yeast extract, Mushroom extract, Potassium sorbate as a preservative, Licorice extract, Xanthan gum,Malic acid

Contain

Soybean, Wheat

Recommended Recipes

Crispy fried garlic chicken

Material

3 chicken thighs, 20 cloves of garlic, sweet potato powder

seasoning

2 tbsp jinlan soy sauce, 4 tbsp jinlan ointment, 1 tsp sugar, 1 tsp rice

Cooking steps

Cut the chicken legs into pieces and marinate them with Jinlan soy sauce and rice wine for 2 hours.
Heat the oil in a pan, lightly fry the garlic, marinate the chicken legs, wrap them in sweet potato powder and fry until cooked.
Add garlic chicken thigh meat into golden orchid oil paste, stir-fry and serve

General Tso's Chicken

Material

130g boneless chicken legs, 15g minced garlic, 10g red pepper.

seasoning

Ingredients for marinating chicken legs:
15g Jinlan soy sauce, 15g Taibai powder, 5g rice wine, 15g whole egg liquid
Seasonings:
15g Jinlan soy sauce, 10g Jinlan rice vinegar, 15g tomato sauce, 5g sugar, 5g rice wine, 10g water

Cooking steps

Cut the chicken legs into appropriate small pieces, add marinated chicken legs, marinate for 10 to 15 minutes, then add 15g of salad oil, fry in oil and set aside.
Heat another pan, add 10g of salad oil, sauté the chili segments over low heat, add chicken pieces and seasonings and stir-fry evenly.