We’re massive stir-fry and Asian meals followers at my home, and I really like a extremely good stir-fry sauce. However I battle with the excessive fructose corn syrup and the way-too-many-preservatives-and-ingredients-I-can’t-pronounce downside in most bottled sauces. Additionally, the presence of seafood and/or gluten are points for my vegetarian and gluten-free relations. And eventually, for a lot of households like mine, it’s laborious to get by way of a complete bottle earlier than the contents spoil. All of this implies I refuse to buy pre-made stir-fry sauces and the oyster or hoisin sauce that’s so frequent (and scrumptious) in my favourite Asian sauces. I needed to create an easy-to-use substitute that packs within the umami goodness I really like about these sauces.