wok_zutaten

Thai Curry

für 3 Port.

• 500 g Broccoli (mit Strunk, ca. 300 g in Röschen)
• 1 mittelgroße Zucchini
• 1 Paprikaschote
• 1 Zwiebel
• 1 Stück Ingwer (frisch, ca. 2 cm dick)
• 1 Stück Zitronengras (oder Abrieb von 1/2 Zitrone)
• 300 g Hähnchenbrustfilet (oder Putenbrustfilet)
• 2 Prisen Jodsalz
• nach Belieben: Cayennepfeffer
• 2 TL Rama Pflanzencreme Culinesse Rapsöl
• 250 ml RAMA Cremefine zum Kochen 15%
• 250 ml Gemüsebrühe
• 2 TL rote Currypaste
• 75 g Zuckerschoten

Zubereitung

1. Gemüse putzen. 500 g Broccoli in Röschen teilen, Zucchini in Stücke und Paprika und Zwiebel in Streifen schneiden. Ingwer schälen und fein würfeln oder reiben. Vom Zitronengras das untere Ende dünn abschneiden, harte Außenblätter entfernen. Längs halbieren und mit dem Fleischklopfer oder einem Topf etwas flach klopfen.

Tipp zu diesem Rezept

Dazu passen frischer Koriander und Cashewkerne, die in einer trockenen Pfanne ohne Fett angeröstet werden. Und wenn eine Beilage gewünscht ist – Basmati Reis ist eine feine Ergänzung.

Zubereitungszeiten des Rezepts Thai Curry:

• Vorbereitungszeit: 40 min

Hier findest du die Nährwerte des Rezepts Thai Curry.

10 FAQ about Wok to Walk

If there’s something you always wanted to know about us and never dared to ask, this is your chance to get your answers! Take a look at the 10 most frequent questions and, if yours isn’t in the list, feel free to ask us now!

1. Why isn’t the menu exactly the same in every Wok to Walk?

Easy: because we love local produce. Meaning each country may have something special depending on their seasonal production. That’s great, because not only do you get to eat the freshest ingredients but also every visit to a Wok to Walk has its thrill!

Anyway, bases and sauces always remain the same no matter where you are, so that you can wok YOUR way anywhere. Would you like to check the menu of a specific city? Check our restaurants here.

2. Are there any gluten free options? What can I eat at Wok to Walk if I have coeliac’s disease?

Good news! We DO have gluten-free options so you can eat at Wok to Walk if you are coeliac. Say hi to the best gluten-free Asian recipes!

As we just explained on the previous reply, some products may vary depending on the restaurant so we suggest asking the cashier before placing your order. But, generally speaking, these are the gluten-free options at WtW:

Step 1. Bases: Rice noodles, white rice, whole-grain rice and vegetable dish.

Step 2. Favourites: Bacon, Shrimps, Duck, Squid, Pack Choi, Shiitake Mushrooms, Champignon Mushrooms, Mixed Peppers, Cashews, Broccoli, Spinach, Mango, Cherry Tomatoes, Baby Corn, Bamboo Shoots and Pineapple.

Step 3. Sauces: Our gluten-free sauces are Bangkok (Yellow curry & coconut sauce) and Hong Kong (sweet and sour sauce).

Having said this, since we take your condition very seriously, let us remark that despite doing our best to cook delicious, gluten-free dishes, we can’t guarantee 100% that there will be no cross-contamination. Tell the cashier that you are coeliac when placing your order so that we take extra care with your dish.

3. Why did you call it Wok to Walk?

Nah, really, because we stir-fry food in a wok and you can take it with you if you want to. It looks as awesome in picnics as it does in offices, but you can also eat it while you’re walking. You know, this is about freedom and so. That’s where the name comes from.

4. Does Wok to Walk serve vegan food?

YES! We take pride in having lots of vegan options at Wok to Walk. We wrote a post about that subject that you can read here, but to make a long story short:

Step 1. Bases: Most of our bases are vegan if you order them without egg. Our Udon Noodles, Rice Noodles, Whole-wheat Noodles, Whole-grain Rice, Jasmine Rice and Vegetable Dish are vegan. They normally have a fresh egg added on the wok, so just remember to tell the cashier you don’t want any egg when placing your order.

Step 2. Favourites: You can top up your vegan base with as many fresh ingredients as you wish. Our vegan ingredients are: Tofu, Bamboo, Shiitake Mushrooms, Button Mushrooms, Pepper Mix, Cashews, Broccoli, Spinach, Mango, Cherry Tomatoes, Baby Corn, Pineapple and Chinese Cabbage.

Step 3. Sauces: These are our vegan sauces: Tokyo (Teriyaki, sweet soy sauce), Hong Kong (sweet & sour), Hot Asia (spicy soy sauce) & Bali (peanut sauce).

5. Can a vegetarian eat at Wok to Walk?

Again, YES! There are many vegetarian ingredients you can mix up to create your own vegetarian recipe in 3 steps. Let’s take a look at them.

Step 1. Bases: Big news: all of our bases are vegetarian! Whether you’re craving noodles, rice or veggies, you have 7 bases to choose from.

Step 2. Favorites (ingredients): There are 13 vegetarian ingredients: Tofu, Pak Choi, Shiitake Mushrooms, Champignon Mushrooms, Pepper Mix, Cashews, Broccoli, Spinach, Mango, Cherry Tomatoes, Baby Corn, Pineapple and Bamboo Shots. Please note they may slightly vary depending on your restaurant’s suppliers.

Step 3. Sauces: Choose among 4 mouthwatering vegetarian sauces: Tokyo (teriyaki, sweet soy sauce), Hong Kong (sweet and sour sauce), Hot Asia (spicy soy sauce) and Bali (Peanut sauce).

We wrote a post about vegetarian recipes at Wok to Walk that may inspire you… You can read it here.

6. Can I have my wok without egg or garlic & ginger?

Absolutely! We don’t write Wok Your Way all over the place just because… You can order any base without egg and/or without garlic & ginger. Do it YOUR WAY!

7. Is there some kind of allergen information in the restaurant?

Of course! Every Wok to Walk has an allergen information sheet available for you to consult. It details the allergens contained in each of our ingredients, so that you can wok your way safely. The cashier will be happy to hand it to you if you ask for it.

8. Can I have a sauce-less wok?

Yes, you can! We’ll be happy to cook your wok with no sauce at all, or using the soy sauce available in the tables if you prefer so. Just ask us and we’ll wok it your way!

9. Can I date a wokist?

Hahahaha this is our favourite question of all times! You can say our wokists have a special appeal, considering the amount of emails we have received from fans asking to deliver their love messages…

The only problem here is that we are not allowed to share personal information, whether it is customers’ or our wokists’… So you will have to sort it out yourself and get their number on a napkin like in the old times! :)

10. When will you be opening in my city?

It depends! If you wish to hear about our upcoming openings and adventures, follow our International Facebook page and take a look at the “Hot From the Wok” section every once in a while. You can also try to find someone in your city who´s interested in opening their own restaurant and convince them to open the best noodle take away restaurant in the World! ;)

This compilation probably solved your main questions about Wok to Walk. But, if yours wasn’t on the list, please send it through our contact form and we’ll get back to you as soon as possible!

Related posts:

The best Vegetarian recipes at Wok to Walk

Guide of the best spots in Chueca, Madrid

25 wok vegan recipes on the wok inspired by Asian Cuisine

8 secret spots and a delicious wok in Barcelona's Gothic Quarter

The 8 secrets behind Wok to Walk's success

Game of Thrones recipes: participate and win free woks!

The best selling wok in Barcelona, Madrid and Amsterdam

The wok restaurant trend keeps spreading around New York, Madrid, Barcelona, London…

15 light recipes + a step by step tutorial to cook your own wok

Light recipe ideas that prove healthy fast food exists (and that you can be happy and satisfied while on a diet! )

Wok to Walk is a quick service restaurant chain specialised in Asian food, stir-frying and wok cooking.

The best exotic fast food to take away or to eat in the restaurant.

Wok to Walk International

• Europe
• Bulgaria
• Estonia
• France
• Germany
• Italy
• Latvia
• Lithuania
• Netherlands
• Portugal
• Spain
• United Kingdom

• America
• Colombia
• Ecuador
• USA

• Africa
• Morocco

• Asia
• Israel
• India
• Saudi Arabia

About Wok to Walk

WOK TO WALK SOCIAL

Special diets

Each restaurant offers healthy take-away food, including vegan dishes, vegetarian fast food options and light, low carb food. All of it is MSG free.

Accessibility notice

We are committed to ensure that the Wok to Walk Website is accessible to all users irrespective of device in use, technology or ability. It has been built, with an aim, to provide maximum accessibility and usability to its visitors.

thailändische Küche

Das Essen ist eine der schönsten und auch der wohl wichtigsten Beschäftigungen in Thailand. Kein Wunder, dass man an nahezu jeder Straßenecke kleine Garküchen finden kann. In diesen Garküchen findet man von Hähnchen am Spieß bis hin zur gebackenen Banane alles was das Herz begehrt. Überall und vor allem zu jeder Tageszeit wird hier gekocht. Die Basis für viele Thai Gerichte sind die Curry Pasten.

Hier einige thailändische Rezepte

Neben den vielen “Snacks” wird die Hauptmahlzeit in der thailändische Küche am Abend eingenommen. Hierbei steht im Mittelpunkt der Mahlzeit der Reis. Im Gegensatz zu der im Westen üblichen Speisefolge wie: Vorspeise, Hauptspeise und Nachtisch, werden hier alle Speisen und der Reis zur gleichen Zeit aufgetischt. Die Speisen der thailändische Küche sind idealerweise Gerichte, welche sich in ihrer Geschmacksrichtung ergänzen. So steht etwas Scharfem z.B. etwas Süß-saures entgegen. Im Idealfall werden mindestens 2 Gerichte sowie eine Suppe gereicht. Der Nachtisch wird jedoch, wie auch in Europa üblich, zum Schluss des Mals serviert. Er besteht zumeist aus frischen Früchten. Das Kochen im Wok ist nicht nur recht schnell, sondern auch extrem gesund. Das liegt an der Methode des “Pfannenrührens”, die bei uns noch gar nicht so lange in Mode ist.

Die Zutaten für das Thai Gericht werden kleingeschnitten und sehr schnell im Wok gegart. Wie alle asiatische Rezepte sind thailändische Rezepte daher sehr gesund, da das Gemüse wenig Nährstoffe verliert. Alles bleibt knackig. Statt einem Wok kann man auch eine Pfanne benutzen. Der Vorteil bei einem Wok sind die runden gebogenen Wände. Bevor man mit dem Wok kocht, sollte man alle benötigten Zutaten kleinschneiden. Dann kann es auch schon losgehen. Die klein geschnitten Zutaten werden in den Wok gegeben. Immer rühren! Im Idealfall benutzt man hierfür einen Löffel, welcher der Wölbung des Woks angepasst sein sollte. Man kann aber auch einen normalen Rührlöffel benutzen. Selbstverständlich sind auch anderen Garmethoden, wie zum Beispiel Schmoren, Kochen, Dämpfen und Frittieren möglich. Wir haben einen Trick. Weil uns kein Gasherd zur Verfügung steht setzen wir unseren Wok auf die größte Herdplatte. So nutzen wir zum thailändisch kochen die volle Hitze des Herdes.

Alles fГјr die gesellige Wok-Runde

Getestetes Rezept. eine leckere Alternative zu Fondue und Raclette

Zutaten für 4 Portionen

Das Fleisch mit einem scharfen Messer in dГјnne Streifen schneiden und auf einer Platte sortenweise anrichten.

Den Fisch ebenfalls in ca. 0,5 cm dicke Streifen schneiden und zusammen mit den getauten und trocken getupften Shrimps auf einer Platte anrichten.

Brokkoli und Erbsen in kochendem Wasser blanchieren, abtropfen lassen und in kleine SchГјsseln fГјllen.

Sojasprossen Гјber einem Sieb abtropfen lassen und ebenfalls in eine Schale fГјllen.

Champignons putzen, in dГјnne Scheiben schneiden und in eine SchГјssel geben.

Paprika putzen, vierteln, dann in dГјnne Streifen schneiden und in eine Schale fГјllen.

Möhren schälen, in 5 cm lange Stücke schneiden und diese mit einem Julienneschneider in dünne Streifen hobeln. In einer Schale anrichten.

Die Zwiebeln abpellen, halbieren und in dünne Ringe schneiden. Frühlingszwiebeln putzen, in dünne Röllchen schneiden und zusammen mit den anderen Zwiebeln in einer Schale anrichten.

Ingwer schälen, in dünne Scheiben schneiden oder reiben und in ein kleines Glas füllen.

Knoblauch durchpressen oder fein wГјrfeln und in ein kleines Glas fГјllen.

Glasnudeln einweichen und ca. 5 Min. vorkochen. AbgieГџen und etwas zerkleinern.

Mienudeln und Reis nach Packungsanweisung garen. Die Beilagen in SchГјsseln abfГјllen.

Die Kartoffel schälen und mit einem Spiralschneider zu Kartoffelspaghettis schneiden.

Sofort in eine Schüssel mit kaltem Wasser geben, dem ein Schuss Zitronensaft beigemischt wurde, damit sie schön ansehnlich bleiben.

Kiwis schälen, vierteln und dann in Scheiben schneiden.

1 Banane in Scheiben schneiden und mit Zitronensaft beträufeln. Das Obst in eine Schale geben.

Die Gewürze und Würzpasten in kleine Gläser (z.B. Schnapsgläser)abfüllen.

BrГјhe und Fischfond in kleine Kannen fГјllen.

Den Wok in die Mitte des Tisches platzieren. Die SchГјsseln mit den Zutaten ggf. auf einen Beistelltisch stellen.

Wenn die Gäste da sind, wird reihum aus den Zutaten und Gewürzen ausgewählt, in kleinen Portionen "gewokt" und so Gang für Gang nach Lust und Laune gebrutzelt! Zum Schluss werden die 2 übrigen Bananen geschält, halbiert, mit Honig und Chili gebraten, mit Sherry abgelöscht und als Dessert verspeist.

Geräte und Anmerkungen des Autors

Du benötigst: Partywok mit eigenem Rechaud (z.B. von Tefal oder TCM), Spiralschneider (z.B. von Lurch), diverse Schalen und SchГјsseln Ess-StГ¤bchen

Alles fГјr die gesellige Wok-Runde wurde ausprobiert von:

Hast Du dieses Rezept ausprobiert? Hier markieren.

5 Kommentare zu Alles fГјr die gesellige Wok-Runde

geht der Wok elektrisch ? Bei mir wuerde das nicht gehen meiner ist aus Gusseisen und muss auf den Gasherd ;-)

Das Rezept wurde in 16 Rezeptboxen gespeichert. Liste ansehen

Hol dir den kostenlosen Newsletter (18.810 Abonnenten)

Panda Imbiss - alles frisch und gesund

Öffnungszeiten: Mo.-Sa. 11.30 - 22.30 Uhr, Sonn- und Feiertag: 17.00 - 22.30 Uhr

Essen soviel Sie möchten! Über 16 verschiedenen chinesischen, japanischen und thail. Spezialitäten. Nur 6,80€ pro Person, ein Teller(einmal, ohne Suppe) für 5.50€ (mit Suppe oder 0,3l alkoholfreies Getränk +1€)

chinesisches Wok

Ein Wok ist eine hohe, durchgehend gewölbte Pfanne, die in der chinesischen sowie der süd- und südostasiatischen Küche zu den wichtigsten Kochutensilien gehört. Die deutsche Bezeichnung Wok kommt aus dem Kantonesischen.

Beim Wok gibt es, anders als bei westlichen Pfannen und Töpfen, keinen Unterschied zwischen Boden und Wand – das ganze Gefäß ist als Kugelkappe geformt. Verwendet werden Woks traditionell auf kleinen, oben offenen Kohleherden (heute meist speziellen Gasbrennern oder Elektrokochern), auf deren Öffnung sie eine gute Standfestigkeit besitzen und mit wenig Brennstoff stark erhitzt werden können. Dabei konzentriert sich die Hitze besonders auf das Zentrum, so dass durch Verschieben des Garguts der gewünschte Temperaturbereich gewählt werden kann. Woks werden vielseitig zum Braten, Dünsten, Frittieren, Schmoren, Kochen, Blanchieren und Dämpfen verwendet. Die wichtigste Garmethode ist das Pfannenrühren, bei dem die Zutaten unter ständiger Bewegung kurz angebraten und schnell gegart werden. (vom Wikipedia)

»»» Lebensmittel Getränke online bestellen

Lebensmittel Getränke online bestellen – Bestellen Sie jetzt Getränke & Lebensmittel in Ihrer Stadt online und lassen sie sich nach Hause liefern.

Tagged with grill&wok

Beltane grill&wok Bärlauch Marinade für 500 g Fleisch, Gemüse oder Fisch, 2er Pack (2 x 50 g Packung) – Bio

Lebensmittel & Getränke Preisvergleich – Beltane grill&wok Bärlauch Marinade für 500 g Fleisch, Gemüse oder Fisch, 2er Pack (2 x 50 g Packung) – Bio

Unverb. Preisempf. : EUR 3,38

Beltane grill&wok Bärlauch Marinade für 500 g Fleisch, Gemüse oder Fisch, 2er Pack (2 x 50 g Packung) – Bio Produktmerkmale

• 100% natürliche Zutaten
• ein vollmundiges, natürliches Geschmackserlebnis
• küchenfertig zum Grillen, Braten und Kochen
• hefefrei, glutenfrei, lactosefrei und vegan
• ohne Kühlung haltbar

Beltane grill&wok Bärlauch Marinade für 500 g Fleisch, Gemüse oder Fisch, 2er Pack (2 x 50 g Packung) – Bio Test und Preisvergleich

Preisvergleich – Lebensmittel & Getränke.

Jetzt Kaufen Beltane grill&wok Bärlauch Marinade für 500 g Fleisch, Gemüse oder Fisch, 2er Pack (2 x 50 g Packung) – Bio Online Bestellen günstig kaufen!

Beltane grill&wok Limette-Oregano Marinade für 500 g Fleisch, Gemüse oder Fisch, 2er Pack (2 x 50 g Packung) – Bio

Lebensmittel & Getränke Preisvergleich – Beltane grill&wok Limette-Oregano Marinade für 500 g Fleisch, Gemüse oder Fisch, 2er Pack (2 x 50 g Packung) – Bio

Unverb. Preisempf. : EUR 3,38

Beltane grill&wok Limette-Oregano Marinade für 500 g Fleisch, Gemüse oder Fisch, 2er Pack (2 x 50 g Packung) – Bio Produktmerkmale

• 100% natürliche Zutaten
• ein vollmundiges, natürliches Geschmackserlebnis
• küchenfertig zum Grillen, Braten und Kochen
• hefefrei, glutenfrei, lactosefrei und vegan
• ohne Kühlung haltbar

Beltane grill&wok Limette-Oregano Marinade für 500 g Fleisch, Gemüse oder Fisch, 2er Pack (2 x 50 g Packung) – Bio Test und Preisvergleich

Preisvergleich – Lebensmittel & Getränke.

Jetzt Kaufen Beltane grill&wok Limette-Oregano Marinade für 500 g Fleisch, Gemüse oder Fisch, 2er Pack (2 x 50 g Packung) – Bio Online Bestellen günstig kaufen!

Wok Broschuere

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Asia Wok

Das Original in Bonn!

Speisekarten Download

Unsere offene Küche

Herzlich willkommen auf unserer Homepage!

Das Original in Bonn-Lannesdorf

Seit dem Jahre 2001 verwöhnen wir unsere Gäste mit Köstlichkeiten aus Asien, wie zum Beispiel mit unseren Werktags wechselnden Tagesgerichten für nur 4,60 €.

Tradition und Qualität spielt für uns immer eine wichtige Rolle, daher legen wir grössten Wert auf frische Zutaten und Sie können selber sehen wie unser Koch alle Spezialitäten in unserer offenen Küche für Sie zubereitet. Kommen Sie einfach vorbei und überzeugen Sie sich selber, wie schnell und günstig wir sind. Fast alle Gerichte können auch ohne Glutamat für Sie gekocht werden.

Gerne erfüllen wir für Sie auch besondere Wünsche, fragen Sie uns einfach.

Im Restaurant haben wir ca. 60 Sitzplätze und im Sommer erwarten Sie weitere gemütliche Sitzplätze in unseren Biergarten, hier können Sie gerne ein erfrischendes Bier geniessen.

Wir liefern Ihnen alle Gerichte nach Hause oder an Ihren Arbeitsplatz. Schnell und in bester Qualität. Lieferung frei Haus ab 10 Euro.

Wir freuen uns auf Ihren Besuch und wünschen Ihnen einen guten Appetit!

Do You Know Your Soy Sauces?

[Photographs: Robyn Lee]

My mother always kept a gallon of Kikkoman Soy Sauce in a kitchen cubby. She grabbed the large container whenever she needed soy sauce for marinades, fried rice or dipping sauces. Later, as I began cooking Korean dishes for myself, I'd buy the same soy sauce brand. I didn't think too much about different types of soy sauce until I started buying other brands.

Most recipes don't specify the type of soy sauce to use, but they can vary wildly in flavor, texture, and appearance. Here's a primer on what's out there, along with the best uses for each.

First, a Definition..

One of the oldest condiments in the world (it's got a three-millennia history!), soy sauce is a by-product of fermented soybeans and wheat that have been mixed with brine. First, Aspergillus molds are added to cooked soybeans and roasted wheat resulting in a mixture called koji (the term koji can also be used to refer to just the bacterial culture as well). After the molds grow over three days, the culture is combined with salt water and transferred to large vats where lactobacillus—a bacteria that breaks down sugars into lactic acid—is added.

The resulting mixture, the moromi is allowed to ferment for a time period ranging from six months for standard supermarket brands to several years for high-end bottles. The soy sauce is finally strained, pasteurized, bottled, and sold.

Japanese Soy Sauces, or Shoyu

Stand in the international foods aisle of a mainstream grocery store and you're most likely to see Japanese-style soy sauces, known as shoyu. Traditional Chinese soy sauces were made with 100% soy (some modern Chinese soy sauces contain wheat too). When the brewing method made its way to Japan, the recipe was modified to use an even ratio of soybeans and wheat, resulting in a sweeter, less harsh flavor. Japanese-style soy sauces tend to be clearer and thinner than Chinese sauces.

Koikuchi (dark): Japanese soy sauces are split into dark (koikuchi) and light (usukuchi) with the former being more commonly used. Most major supermarket brands available in the U.S., like Kikkoman's All-Purpose Naturally Brewed Soy Sauce don't indicate a type on the label, but are considered a "dark" soy sauce, according to Shizuo Tsuji, author of Japanese Cooking: A Simple Art.

Kikkoman's All-Purpose is produced in the company's factory in Walworth, Wisconsin. "Less Sodium" soy sauce is made the same way as regular soy sauce, but about 40 percent of the salt is taken out post-brewing. Dark Japanese soy sauces have a deeper color, but actually taste less light. A good all-purpose choice , they are best used in marinades and basting sauces, but are perfectly acceptable for dipping or stir-fries as well.

Usukuchi (light): These are lighter and thinner than their darker, richer counterparts, but have a more assertive, salty flavor and a slight sweetness from the addition of mirin, a sweet rice wine. Primarily used in the Southern Kansai region of Japan, light soy sauces are used to season ingredients without turning the ingredients into a darker color. They can be used in place of dark soy sauce, but they should be used more sparingly because of their intense flavor.

Tamari: More similar to traditional Chinese soy sauce, this is made with soybeans and little to no wheat. Tamari started in the fifteenth century as a by-product miso (fermented soybean paste) production, and was completely devoid of wheat. These days, many tamari-style soy sauces actually contain a trace of wheat, though most major brands like San-J, Wan Ja Shan, Eden Organic and Ohsawa offer gluten-free versions.

With a higher soybean content, tamari has a stronger flavor and is ideally used as a dipping sauce. If you have a wheat allergy, tamari can be a good alternative to shoyu, though you should always be sure to check the ingredients list for the presence of wheat.

Other Japanese Soy Sauces: While tamari is made with more soybeans, shiro, or white soy sauce, is brewed with more wheat. It has a lighter color and flavor. It's typically used as a dipping sauce for sashimi made with mild, white-fleshed fish where a darker sauce would overpower and discolor the delicate slices. Saishikomi, or "twice-brewed" soy sauce, has a stronger flavor than tamari.

To produce it, the saltwater brine in the fermentation stage of standard shoyu is replaced with a previous batch of already-brewed soy sauce. Shiro and saishikomi are not as commonly found in stores compared to other soy sauces. Check out Japanese specialty markets to find them.

Chinese Soy Sauces

Light: Made from the first pressing of fermented soy beans, these are generally more expensive than dark soys. Also known as "fresh" soy sauce, you'll sometimes find it labeled "pure bean" or "thin." These soy sauces are meant to enhance flavors when cooking. It's by far the most common cooking sauce in Chinese cuisine. If a Chinese recipe calls for "soy sauce" without any further detail, you can assume it means light soy sauce. Double-fermented light sauces, which have a mellower, more complex flavor are also available and used primarily for dipping.

Dark and Double Dark: Like Japanese dark soys, Chinese "dark" soys are darker in color and thicker in texture, but tend to be lighter in saltiness. They are generally fermented for a longer period of time than their thin counterparts and often have added sugar or molasses, giving them a sweet-salty flavor and viscous texture. They are used solely for cooking, often added at the last stages to season and add color to sauces.

Chemical Soy Sauce

Chemical soy sauces: These are made over the course of about two days by hydrolyzing soy protein and combining it with other flavorings. Their flavor is far removed from traditional soy sauces made with fermented soybeans. Harold McGee explains the process in On Food and Cooking by saying:

Nowadays, defatted soy meal, the residue of soybean oil production, is broken down—hydrolyzed—into amino acids and sugars with concentrated hydrochloric acid. This caustic mixture is then neutralized with alkaline sodium carbonate, and flavored and colored with corn syrup, caramel, water, and salt.

We strongly recommend avoiding these types of sauces. Check the list of ingredients on a bottle before you inadvertently buy an artificial sauce.

Other Popular Soy Sauces

While many Asian countries have their own soy sauce styles and variants, another relatively commonly found style in the U.S. is Indonesian Kecap manis. It's a sweet soy sauce native to Indonesia made with fermented soy beans and flavored with palm sugar, star anise, galangal and other aromatics. It's widely used in many Indonesian dishes and is the primary flavoring in bami goreng, a popular stir-fried noodle dish. Kecap manis derives its name from the same Malay fish sauce (kicap) that our tomato-based ketchup is distantly related to.

Storage Tips

People tend to be slapdash in their soy sauce storage, but it's a relatively fragile sauce that can easily develop fishy, off-flavors if not stored properly.

Soy sauce's two main enemies are light and heat , so be sure to store it in a dark place away from a heat source (for example, above the stove or on the countertop). Once a bottle of soy sauce is opened, keep it in the fridge if you don't expect to use all of the soy sauce within a month or so—particularly if its in a clear glass bottle. To save money, you can purchase large metal cans of soy sauce and store them in a dark cupboard, refilling a smaller glass container in your refrigerator as needed.

Recipes With Soy Sauce

Use soy sauce for rich marinades, stir-fries and dipping agents.

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NUTRITION CALCULATOR

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Important Note:

At McDonald's, we take great care to serve quality, great-tasting menu items to our customers each and every time they visit our restaurants. We understand that each of our customers has individual needs and considerations when choosing a place to eat or drink outside their home, especially those customers with food allergies. As part of our commitment to you, we provide the most current ingredient information available from our food suppliers for the eight most common allergens as identified by the U.S. Food and Drug Administration (eggs, dairy, wheat, soy, peanuts, tree nuts, fish and shellfish), so that our guests with food allergies can make informed food selections. However, we also want you to know that despite taking precautions, normal kitchen operations may involve some shared cooking and preparation areas, equipment and utensils, and the possibility exists for your food items to come in contact with other food products, including allergens. We encourage our customers with food allergies or special dietary needs to visit www.mcdonalds.com for ingredient information, and to consult their doctor for questions regarding their diet. Due to the individualized nature of food allergies and food sensitivities, customers' physicians may be best positioned to make recommendations for customers with food allergies and special dietary needs. If you have questions about our food, please reach out to us directly at mcdonalds.com/contact or 1- 800-244-6227.

Nutrient contributions from individual components may not equal the total due to federal rounding regulations. Percent Daily Values (DV) and RDIs are based on unrounded values.

The nutrition information on this website is derived from testing conducted in accredited laboratories, published resources, or from information provided from McDonald's suppliers. The nutrition information is based on standard product formulations and serving sizes (including ice for beverages). All nutrition information is based on average values for ingredients from McDonald's suppliers throughout the U.S. and is rounded to meet current U.S. FDA NLEA guidelines. Variation in serving sizes, preparation techniques, product testing and sources of supply, as well as regional and seasonal differences may affect the nutrition values for each product. In addition, product formulations change periodically. You should expect some variation in the nutrient content of the products purchased in our restaurants. Beverage sizes may vary in your market. McDonald’s USA does not certify or claim any of its US menu items as Halal, Kosher or meeting any other religious requirements. We do not promote any of our US menu items as vegetarian, vegan or gluten-free. The natural flavors that we use are derived from animal, plant, dairy or honey sources. Our fried menu items are cooked in a vegetable oil blend with citric acid added as a processing aid and dimethylpolysiloxane to reduce oil splatter when cooking. We are no longer adding TBHQ to our restaurant cooking oil, but as we transition to our new oil supply, some restaurants may have trace amounts of TBHQ in their cooking oil for a period of time. This information is correct as of February 2017, unless stated otherwise.

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