I wanted to use it in my slow cooker, so I just tipped the whole jar in – the smell made me ‘suspicious’ that this might not be the tastiest food I’d ever eaten, but, if you don’t try it you’ll never know.

However, I don’t use the stove top and I don’t stir fry – so I literally tipped the whole jar into the slow cooker, with my meat. I then kept it on high for an hour, then turned it down low for 6 hours. Free From: There’s no added MSG and no artificial colours or preservatives. It’s also suitable for vegetarians (not that I am bothered!). So, how did it taste? Can you use a stir fry sauce in a slow cooker when the slow cooker simmers it for 6 hours?Tomatoes, Water, Sugar, Barley Malt Vinegar, Water Chestnut (6%), Red Pepper (4%), Dried Glucose Syrup, Modified Maize Starch, Concentrated Pineapple Juice, Ginger Puree, Toasted Sesame Oil, Garlic Puree, Salt, Red Chillies (0.7%), Red Chillies Flakes, Red Chilli Puree, Salt Red Chillies (0.7%) Red Chillies Flakes Red Chilli Puree Colour (Paprika Extract). Tomatoes (27%), Water, Sugar, Barley Malt Vinegar, Water Chestnuts (6%), Dried Glucose Syrup, Red Pepper (4%), Modified Maize Starch, Pineapple Juice Concentrate, Ginger Purée, Garlic Purée, Toasted Sesame Oil, Salt, Red Chilli, Red Chilli Flakes, Red Chilli Purée, Colour (Paprika Extract). Lifestyle / Additives This jar contains a LOT of sugar – but I’m not bothered by that because sugar intake is a balance and I don’t eat sugar-laden foods all day every day. But, in actual fact, all this information about sauces for different cooking methods is actually something you can ignore. A sauce is a sauce – it’s wet and it’s got taste… that means you can actually use it for other forms of cooking.

So, I’ve now got a jar of the sauce to use – but, the Sharwood’s Kung Po Cooking Sauce is intended to be used as a stir fry sauce if you read the label and I don’t stir fry food.