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using fish sauce for part of soy
just to change some things up in a few recipes, i was thinking of
substituting fish sauce (what i have is squid brand) for some of the soy sauce in some stir-fries, marinades, etc. have any of y'all had experience doing this? how did it work for you? how about as a sub for oyster sauce when small amounts of that are called for? your pal, blake |
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