Mayflower Cantonese Sweet & Sour Sauce

Mayflower Cantonese Sweet & Sour Sauce
Mayflower Cantonese Sweet & Sour Sauce
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Mayflower Cantonese Sweet & Sour Sauce

Introducing the Cantonese Sweet & Sour Sauce, another Stir-Fry Sauce in the NEW range. This traditional Chinese Sauce is bound to be a winner in your fakeaway dinner, simply add to the wok with meat, batters and/or vegetables and you’re good to go.

 

Serves 3-4.

 

Store in a cool dry place. Once opened, keep refrigerated.

 

400g

Water, Malt Vinegar, ([from Barley], Colour: Caramel), Sugar, Modified Maize Starch, Worcestershire Sauce (Malt Vinegar[from Barley], Spirit Vinegar, Molasses, Sugar, Salt, Anchovies (Fish), Tamarind Extract, Onions, Garlic, Spices, Flavourings), Lemon Juice (Preservative: Sulphites), Salt, Colours: Carmine, Paprika Extract.

 

For allergens including cereals containing gluten, see ingredients in BOLD.

 

Produced in factory that handles Nuts, Peanuts and Sesame. 

  1. STEP 1: Prepare 80-100g fried battered chicken, pork or large prawns.
     
  2. STEP 2: Plate-up in a dish.
     
  3. STEP 3: Heat 1 tbsp of vegetable oil in a large frying pan or wok.
     
  4. STEP 4: Add 80g of diced vegetables such as onion, carrots, red peppers and pineapple.
     
  5. STEP 5: Stir-fry for 1 minute. Add 130g of Mayflower Sweet and Sour Sauce.
     
  6. STEP 6: Bring back to heat and continue cooking for 30 seconds or until the whole mixture is piping hot.
     
  7. STEP 7: Pour over battered pieces.
     
  8. STEP 8: Serve with white rice or fried rice.

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