A quick and easy stir-fry sauce packed full of spice. We have carefully balanced a combination of sweet, salty, sour and umami flavours with a mild hint of chilli heat. The chefs at Payst HQ have given this stir-fry sauce a slightly smokey edge, as it would taste straight from the wok on the streets of Bangkok cooked over charcoal.
Add 400g vegetables/tofu to hot oil in a wok and stir fry for 8-10 minutes. Add Payst Mushroom & Garlic Sauce and 1 handful of Thai basil or coriander. Stir-fry until all ingredients are mixed. Serve with jasmine rice. Garnish with coriander and birdseye chilli.
(Allergens bold/italic/underlined) Mushrooms (27%), water, gluten free soya sauce (water, soya beans, salt, spirit vinegar), sugar, garlic, ginger, dark soya sauce (water, soya beans, salt, sugar, wheat flour), rapeseed oil, spirit vinegar, red chilli, smoked water, nutritional yeast, salt, sesame oil, thickener: xanthan gum, citric acid, white pepper.
Store in a cool, dry place. Shake before use.
Suitable for vegans.
