We're big fans of Asian food in my house, and I love a really good stir-fry sauce. But I struggle with the high fructose corn syrup and too-too-many-preservatives-and-ingredients-I-can't-pronounce problem in most bottled sauces. Also, the presence of seafood and/or gluten are issues for my vegetarian and gluten-free family members. And finally, for many families like mine, it's hard to get through an entire bottle before the contents spoil. All this means is that I refuse to buy pre-fried sauces and the oyster or hoisin sauce that is so common (and delicious) in my favorite Asian sauces. I wanted to create an easy-to-use substitute that contains the umami goodness that I love about these sauces.
