I use it all the time to fry rice and veggies. Is it being raw the problem, like there as protein that denatures? Or is it quantity and you, are way too much?
Pretty sure it was being raw that did it. I’ve cooked with it since and never had a problem. But when it goes on a salad, it’s typically just right out of the bottle… Never again.
My wife is Chinese and we put copious amounts on almost all dishes, plain and raw. Never got any stomach problems - have you tried again to check if that was really the issue? Might have been another ingredient after all.
I use it all the time to fry rice and veggies. Is it being raw the problem, like there as protein that denatures? Or is it quantity and you, are way too much?
Pretty sure it was being raw that did it. I’ve cooked with it since and never had a problem. But when it goes on a salad, it’s typically just right out of the bottle… Never again.
My wife is Chinese and we put copious amounts on almost all dishes, plain and raw. Never got any stomach problems - have you tried again to check if that was really the issue? Might have been another ingredient after all.