(Image credit: Barbara)

Q: I accidentally grabbed a bottle of soy paste instead of soy sauce when picking up Asian staples in Chinatown recently. It's thick in consistency, closer to oyster sauce or ketchup than soy sauce. I've never seen this ingredient before in any recipe — how do I use it up?

(Image credit: Barbara)

It is not a variant of miso paste, which is what turns up when I search for recipes by ingredient.

Sent by Barbara

Editor: Readers, any ideas on this one?

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