However, I don’t use the stove top and I don’t stir fry – so I literally tipped the whole jar into the slow cooker, with my meat. I then kept it on high for an hour, then turned it down low for 6 hours.

I wanted to use it in my slow cooker, so I just tipped the whole jar in – the smell made me ‘suspicious’ that this might not be the tastiest food I’d ever eaten, but, if you don’t try it you’ll never know. But, in actual fact, all this information about sauces for different cooking methods is actually something you can ignore. A sauce is a sauce – it’s wet and it’s got taste… that means you can actually use it for other forms of cooking. Free From: There’s no added MSG and no artificial colours or preservatives. It’s also suitable for vegetarians (not that I am bothered!).Tomatoes (27%), Water, Sugar, Barley Malt Vinegar, Water Chestnuts (6%), Dried Glucose Syrup, Red Pepper (4%), Modified Maize Starch, Pineapple Juice Concentrate, Ginger Purée, Garlic Purée, Toasted Sesame Oil, Salt, Red Chilli, Red Chilli Flakes, Red Chilli Purée, Colour (Paprika Extract). Lifestyle / Additives This jar contains a LOT of sugar – but I’m not bothered by that because sugar intake is a balance and I don’t eat sugar-laden foods all day every day.

So, I’ve now got a jar of the sauce to use – but, the Sharwood’s Kung Po Cooking Sauce is intended to be used as a stir fry sauce if you read the label and I don’t stir fry food.So, how did it taste? Can you use a stir fry sauce in a slow cooker when the slow cooker simmers it for 6 hours? Tomatoes, Water, Sugar, Barley Malt Vinegar, Water Chestnut (6%), Red Pepper (4%), Dried Glucose Syrup, Modified Maize Starch, Concentrated Pineapple Juice, Ginger Puree, Toasted Sesame Oil, Garlic Puree, Salt, Red Chillies (0.7%), Red Chillies Flakes, Red Chilli Puree, Salt Red Chillies (0.7%) Red Chillies Flakes Red Chilli Puree Colour (Paprika Extract).