Hello, most sauces should be kept in the refrigerator and will easily last
to the USE BY DATE, but all sauces should not be used past the useby date as
they start to ferment and get sour...the thick soy is better in stirfrys and
fried rice or the light soy.

Regards Gerry
"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
>
>