Poon’s fermented soy bean paste is a Chinese pantry staple. Made from yellow soy beans, it has a rich, savoury flavour. It’s a great way to add depth and umami to your dish. Add the paste early in the cooking process to allow its flavour to bloom. You can fry it in hot oil or stir it directly into soups and stews. Think of it as a flavour enhancer for Asian recipes. Fermented soy bean paste is fantastic in marinades and braised dishes. You can also add it to stir fries with chicken and seafood. The paste adds sweet-salty notes and layers of umami to the sauce. For a quick stir fry sauce, fry the paste with garlic, ginger and chilli. Add a splash of light soy sauce, oyster sauce and shaoxing wine. This flavour-packed sauce is delicious with noodles, bean sprouts and thinly sliced chicken or pork. Fermented soy bean paste is a key ingredient in zhajiangmian. This Northern Chinese noodle dish is on the table in minutes. Fry minced pork and soy bean paste in hot oil. Serve over wheat noodles with raw or pickled vegetables. Store in a cool, dry place. Refrigerate after opening and consume within six weeks. About Poon’s Poon’s Sauces was founded by Amy Poon, daughter of Bill Poon, renowned for his iconic Covent Garden Poon’s restaurant of the 1970s. Restaurants are in Amy’s blood - her grandparents also ran a successful Macau restaurant, and her distant relatives were chefs to Chinese emperors. Amy founded Poon’s Sauces in 2021 – bringing the purest and richest soy flavours from China to London. Product formulations and details may change. For the latest ingredients and allergen information always check product packaging prior to consumption. Ingredients: Water, yellow soybeans (32%), wheat, salt. Allergy advice: For allergens see ingredients listed in bold.
