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So glad a fellow food allergy support group member told me about your blog. We have at least three things in common. I’m Chinese, I also was a teacher with a masters, and both my sons have multiple allergies. I have a few Chinese dishes that I make that learned from mom a long time ago but know little about cooking the classic takeout dishes. I use only soy sauce and sesame oil so venturing out to find if hoisin sauce, Chinese rice wine are safe is a task in of itself. My boys are allergic to separate things including peanuts, treenuts, flax, fish and shellfish. We’ve never been to a Chinese restaurant except for a chain called pf chang. I haven’t looked through all your recipes can u give me some direction? Kikkoman has hoisin sauce that is fish and shellfish free with peanuts in plant. What do u think? Thanks!
Thank you for stopping by to leave a comment! I’m so sorry I missed replying to your comment earlier. I haven’t bought rice wine for cooking purposes since before having kids but didn’t really like the taste. Since I saw your question, I took a look at the ones available in a my market and settled on one made in Taiwan. It’s made in a rice only facility as I suspect many other brands are. I don’t know what it’s called or how to describe the bottle, but will post a picture soon.
I use Lee Kum Kee hoisin sauce but LKK still hasn’t answered any of my questions even though they have some allergen info on their website, so I hesitate to recommend them if they’re not forthcoming about answering reasonable questions. Have you looked at Iron Chef brand of sauces?