Vegetarian Oyster 210ml x 6
NON-GMO
No MSG
No Preservatives
Coeliac Endorsed
 
  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 ...Read more
AUD $ 19.80 each
AUD $ 19.80 each
  • Description
  • Nutrition Information
  • Benefits
  • Recipe
  • Reviews
  •  

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

 

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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

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

pax icon 2 person   | time 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

  1. 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.
  2. 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.
  3. In a small bowl combine the oyster sauce, garlic, soy sauce, sugar and sesame oil.
  4. 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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