Vegetarian Oyster 210ml

210ml NON - GMO No added MSG No Preservatives Gluten Free Sweet, savoury, and earthy, just like the original, but suitable for vegan diets. Use ½ cup for every 400g of vegetables at the end of cooking, over low heat. Buy Now At Woolworths ...Read more

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Description
Nutrition Information
Benefits
Recipe
Reviews

210ml
NON - GMO
No added MSG
No Preservatives
Gluten Free

Sweet, savoury, and earthy, just like the original, but suitable for vegan diets. Use ½ cup for every 400g of vegetables at the end of cooking, over low heat.

Buy Now At

Woolworths

Coles

Amazon

AYAM™ Online Store

Most recent reviews

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Ingredients

Water, sugar, soya sauce (water, soybean, salt, rice) 5%, salt, thickener (1422), caramel (150a), mushroom powder, food acid (270), yeast extract, oyster flavour, vegetable gum (415).

Nutrition Information Servings per package: 14 Serving size: 15ml
	Ave. Quantity Per serving	Ave. Quantity Per 100mL
Energy	74 kJ	494 kJ
Energy	18 Cal	118 Cal
Protein	Less Than 1.0 g	Less Than 1.0 g
Fat, total	Less Than 1.0 g	Less Than 1.0 g
Saturated	Less Than 1.0 g	Less Than 1.0 g
Carbohydrate	4.2 g	28.1 g
Sugars	3.2 g	21.1 g
Sodium	410 mg	2733 mg
Gluten	Not Detected	Not Detected

Gluten-Free (Coeliac Australia Endorsed)

All AYAM™ Asian Sauces are gluten free and endorsed by Coeliac Australia.

No Nasties

AYAM™ has banned genetically modified ingredients, preservatives, added MSG and trans-fat in all AYAM™ products.

Chinese Tempeh Broccoli

Recipe by Rosie Mansfield

2 person |

15 minutes

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Ingredients

2 bunches Chinese Broccoli (Gai Lan)
¼ cup AYAM™ Vegetarian Oyster Sauce
1 clove Garlic, grated
1 ½ tbsp AYAM™ Light Soy Sauce
1 tsp Coconut Sugar
2 tsp AYAM™ Sesame Oil
1 tbsp Extra Virgin Olive Oil
1 x 300g block Tempeh
2 tsp crispy fried Shallots
2 tsp Sesame Seeds

Method

Cut the Chinese broccoli stems from the leaves. Cut the stems in half lengthways and cut the leaves in half crossways. Steam stems and leaves for 2-3 minutes or until al dente.
Slice the tempeh into strips, then drizzle the olive oil into a non-stick frypan over medium-high heat and fry the tempeh on both sides until golden.
In a small bowl combine the oyster sauce, garlic, soy sauce, sugar and sesame oil.
Place the cooked tempeh and Chinese broccoli in a serving dish and drizzle over the sauce. Garnish with crispy fried shallots and sesame seeds.

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