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Many thanks to those who are already subscribed and are already reading this in their email, you rock!! Sharing recipes and learning to photograph food has been a learning experience for me and gives me great pleasure. Many of you know that I share about all kinds of food allergy related topics via Facebook and Twitter on a daily basis because I’m an advocate at heart.

But I am finding that Facebook is not a reliable means of sharing recipes and food allergy related news even though many have “LIKED” my Facebook page (yes, they’re holding out on you!) unless you select “Get Notifications.” Rather than relying on any one social media platform, I’m asking you to sign up for Nut Free Wok’s free email newsletter so that you and I have a reliable way to stay in touch, thank you!

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  1. Hi Sharon
    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!


  2. Hi Nancy,
    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?

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