Offer
Half of a pack (90g) contains
  • Energy369kJ 87kcal
    4%
  • Fat0.3g
    <1%
  • Saturates<0.1gg
    <1%
  • Sugars17.8g
    20%
  • Salt1.1g
    18%

of the reference intake*
Typical values per 100g: Energy 410.00kJ (96.65kcal)

Product Description

  • A stir fry sauce with concetrated plum juice, ginger and star anise.
  • Plum & hoisin stir fry sauce

Information

Ingredients

INGREDIENTS LIST:

Water, Sugar, Concentrated Plum Juice, Tamari Sauce, Yellow Bean Paste, White Wine Vinegar, Cornflour, Ginger Purée, Garlic Purée, Colour E150a (Caramelised Sugar Syrup), Pectin, Star Anise, Chinese Five Spice.

Tamari Sauce contains: Water, Soya Bean, Salt, Spirit Vinegar, Alcohol.

Yellow Bean Paste contains: Yellow Bean, Sugar, Water, Salt, Spirit Vinegar, Soya Bean, Alcohol.

Pectin contains: Gelling Agent (Pectin), Sugar, Glucose.

Chinese Five Spice contains: Cinnamon, Fennel, Ginger, Star Anise, Clove

Allergy Information

  • For allergens, see ingredients in bold.

Storage

Keep refrigerated.

Cooking Instructions

Stir Fry
Instructions: How to make the perfect stir fry: 1. Add 1 tablespoon of oil to a pre-heated wok 2. Add vegetables and stir fry for 3 minutes. 3. Add noodles and stir fry for 3 minutes. 4. Add the sauce and cooked protein and stir fry for 1 minute.

Preparation Guidelines

  • Remove all packaging

Produced in

the U.K.

Number of uses

2

Freezing Guidelines

  • Suitable for home freezing. Ideally freeze as soon as possible after purchase but always by 'use by' date shown.

Defrosting

  • Once defrosted, do not refreezeFollow the preparation guidelines opposite.

Name and address

  • Tesco Stores Ltd.,
  • Welwyn Garden City AL7 1GA,
  • U.K.

Net Contents

180g e

Nutrition

Typical Values100g containsHalf of a pack (90g) contains
Energy410.00kJ (96.65kcal)369.00kJ (86.98kcal)
Fat.37g.33g
Saturates.10g.09g
Carbohydrate22.03g19.83g
Sugars19.83g17.85g
Fibre.60g.54g
Protein1.00g.90g
Salt1.20g1.08g
*Reference intake of an average adult (8400 kJ / 2000 kcal)--

Using Product Information

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