710G Low Sodium Stir Fry Sauce

Features:
1. All sauces are selected with natural ingredients without any pollution.Fit for human consumption.
2. All production process are strictly controlled under the documental formula,
with most advanced fully automatical machines and 28 years working experiences Tech manager.
3. It is rich in special and strong honey and Barbecue favor
4. We accept to produce Private Brands,and welcome to create samples as per customers requirements.

Specification:

Stir-fry sauce is a versatile condiment commonly used in Chinese cuisine and throughout East Asian cooking. It enhances the flavor of quickly cooked dishes by adding depth and complexity. Stir-fry sauces can vary widely depending on regional preferences and the specific recipe, but they generally aim to balance sweet, salty, sour, and sometimes spicy flavors.

Here are some common ingredients and characteristics of stir-fry sauces:

1. Soy Sauce: A staple component that adds saltiness and umami flavor. Dark soy sauce, which is thicker and darker, is often used for its rich, caramel-like taste and coloring properties.

2. Oyster Sauce: This adds a savory, slightly sweet flavor and a glossy finish to stir-fries. It is made from oysters, sugar, and soy sauce, among other ingredients.

3. Fish Sauce: Common in Thai and Vietnamese cooking, fish sauce provides a salty, umami-rich flavor. It is particularly used in Southeast Asian stir-fries.

4. Hoisin Sauce: A thick, sweet sauce made from fermented soybeans, sugar, and spices. It contributes a rich, sweet flavor and is often used in Cantonese-style stir-fries.

5. Chinese Black Vinegar: Adds a tangy, slightly sweet flavor and is used in some regional stir-fry recipes.

6. Cornstarch: Used to thicken the sauce and give it a glossy appearance, which coats the ingredients evenly.

7. Sugar: Balances the saltiness and acidity of other ingredients, contributing to the overall harmony of flavors.

8. Spices and Herbs: Such as garlic, ginger, five-spice powder, Sichuan peppercorns, and star anise, which add aromatic notes and complexity.

9. Broth or Stock: Used to dilute the sauce and enhance the flavor profile.