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La Choy (stylized La Choy 東) is a brand name of canned and prepackaged American Chinese food ingredients. The brand was purchased in 1990 from Beatrice Foods by ConAgra Foods during the LBO firm Kohlberg Kravis Roberts ' dismantling of the company and is still currently a property of ConAgra.
Soy sauce production in the United States began in the Territory of Hawaii in 1905 by Yamajo Soy Co, which by 1909 was renamed the Hawaiian Soy Company Ltd. [28] La Choy started selling hydrolyzed vegetable protein–based soy sauce in 1933.
These sauces are commonly used as ingredients for dishes in many Chinese cuisines. There may also be regional variations on the sauces, such as seasoned soy sauce or fermented bean curd. Light soy sauce (生抽) – a lighter-colored salty-flavored sauce used for seasoning; Dark soy sauce (老抽) – a darker-colored sauce used for color
Other products such as soy milk, soy paste, soy oil, and fermented soy sauce are also important in Chinese cooking. There are many kinds of soybean products, including tofu skin, smoked tofu, dried tofu, and fried tofu. Stinky tofu is fermented tofu. Like blue cheese or durian, it has a very distinct, potent and strong smell, and is an acquired ...
Spicy dipping sauce Hoisin sauce: 海鲜酱 (haixianjiang) La sauce l'ail: Dipping sauce, usually eaten with fried food Oyster sauce [2]: 145 蚝油 (haoyou) Plum sauce: 苏梅酱 (sumei jiang) Red chilli paste: Spicy dipping sauce Siaw: 生抽 Light soy sauce: Siaw noir: 老抽 Dark soy sauce: Siaw poisson: 鱼露 Fish sauce
The sauce is key: melt butter with garlic, chives and orange juice. Add orange zest, salt and pepper, drizzle over the steamed broccolini and serve with toasted almonds.