All,
I found out today that all brown sauces in chinese cuisine (particularly cantonese) are made with oyster sauce. Very few restaurant owners are honest enough to tell you that. In fact the manager at a restaurant told me that even soy sauce has traces of oyster sauce. Not sure to believe both claims or not. You decide for yourself, for me, going forward no more kungpao tofu :-((
Read this :
http://www.theatlantic.com/food/archive/2010/07/chinese-brown-sauce-a-detective-story/59302/
I have heard about this too from my friends…
I saw this recipe online for soy free soy sauce
8 oz molasses
3 oz balsamic vinegar
sugar to taste
Combine ingredients. Refrigerate.
Hope that helps 🙂
I personaaly use wheat free tamari however am waiting to try this next time I make Chineese/Thai food at home