Taiwanese Fried Shallots, Vegetarian (Non-GMO Canola Oil) 60g
The same locally grown, hand-sorted Taiwanese red shallots as our classic version, fried in non-GMO canola oil instead of lard. Suitable for vegetarians, with the same clean process: de-skinned, water-washed, standardised frying, and fresh oil for every batch.
Product Features
Suitable for vegetarians. No food additives, no bulking agents, and no imported or third-party fried shallots blended in. The same standardised process and daily monitoring as our lard version.
Uses
Anywhere you would use fried shallots: noodles, congee, fried rice, stir-fried greens, vegetarian braises, soups and salads.
Ingredients
Red shallots, non-GMO canola oil, wheat flour
Storage
Store at room temperature, away from damp, heat and direct sunlight. Contains no preservatives, so refrigeration after opening keeps it at its best.
Allergen Warning
This product contains a trace amount of wheat flour from the production process.
Selected Ingredients
Fresh Taiwanese red shallots, de-skinned and water-washed until nothing but shallot remains, then fried in non-GMO canola oil instead of lard. Suitable for vegetarians, with exactly the same sorting, washing and frying standards as our classic range.
Only high-quality fried shallots can lift a traditional dish the way they are supposed to.
Pictured above is our vegetarian range, fried in non-GMO canola oil. The aroma is a little lighter than the lard version and the colour slightly paler, but it behaves the same way in the pan.
A Little Extra
Works anywhere the classic version does: noodles, congee, fried rice, stir-fried greens, vegetarian braises and soups.
What Cheng Chi Guarantees
- ✓No artificial flavouring
- ✓No rancid oil taste
- ✓No preservatives
- ✓No plasticisers
- ✓No anti-oxidants
- ✓No trans fats
- ✓No grit or foreign matter
- ✓No imitation fried shallots
- ✓No imported fried shallots
- ✓Low-temperature frying process
- ✓Authentic traditional shallot aroma
- ✓SGS quality-tested
- ✓Meets organic-grade standards
- ✓Trusted for over 40 years
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