FAQs
What’s the difference between stir-fry sauce and soup sauce?
The stir-fry sauce has a vegetarian base made by simmering a variety of vegetables. It’s light, versatile, and makes any dish better with ease. The soup sauce has a meat-based foundation and is slow-simmered with chicken bones and vegetables, giving the broth greater depth and a naturally rich flavor without being overly salty.
What’s the difference between stir-fry sauce, soup sauce, and other sauces?
Stir-Fry Sauce and Soup Base Sauce are “base seasoning sauces”—like a secret weapon in the kitchen, they bring out the natural flavor of ingredients and pair well with all kinds of dishes. Others, such as Sweet and Sour Sauce, Kung Pao Sauce and Mapo Sauce, are “signature flavor sauces” that let you create signature dishes with just one bottle.
A bottle that looks really big?
One bottle does it all—stir-fry, simmer, braise, toss, marinate or dip—so it offers great value!
How many servings can one bottle of sauce make?
There’s no set rule, really. Some people prefer milder flavors and only need a little; others like bold flavors and add more. Plus, one bottle of sauce isn’t just for stir-frying—it can also be used to make soup, toss with noodles, or braise meat. It’s versatile, economical, and convenient!
Does it need to be refrigerated after opening?
Refrigerate after opening to preserve the best flavor.
Do I need to add other seasonings after using EZ1 sauces?
Basically, you don’t need to! EZ1 is already formulated with the “golden ratio” for perfectly balanced flavor. Of course, you can also add chili, garlic, cilantro and more to suit your taste and give your dishes a style of their own.
Why do we use plastic bottles?
We use food-grade HDP2 bottles that are lightweight, durable, easy to squeeze, and resistant to breakage for safer everyday use. More importantly, HDP2 is an environmentally friendly material that can be recycled and reused, helping reduce the burden on the environment. This is not just convenience—it is also our commitment to sustainability.