Thanks all, I appreciate the input. I made the recipe last night and did
just use the regular soy in it. It was delicious anyway. A beef and brocolli
dish that was to die for. I found some of that soy online and may order some
later on. If the recipe was that good without it, I can only imagine what it
would taste like with it.
I too, keep all my different blends of soy in the refrigerator. If anyone is
interested, I'll post the recipe.


"Peter Dy" > wrote in message
om...
>
> "Aria" > wrote in message
> news:6lKeb.4792$hp5.1028@fed1read04...
> > A recipe that I'm making calls for heavy soy sauce
>
>
> If it's a Chinese recipe, it is probably just dark soy sauce (as opposed
to
> light soy sauce).
>
>
> or mushroom soy. Does
> > anyone know what that is or a substitute for it? Thanks.
>
>
> If it's a Chinese recipe, I'd just substitue the regular soy sauce you
> always use.
>
> Peter
>
>