Hi this might be a silly question but in the supermarket I found a soy free sauce. Seems daft. I think this has got something to do with soya beans.
But what else is in this apart from the absence of soy. Also I have looked at chineese recipes that call for both dark and light. Can someone explaine this and are there areas where you would use one of the other
TIA
Desmond.
But what else is in this apart from the absence of soy. Also I have looked at chineese recipes that call for both dark and light. Can someone explaine this and are there areas where you would use one of the other
TIA
Desmond.