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?
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?