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| Expand? | Letters | Answer | Clue | |||||
| 99% | 3 | Exact Match! | ||||||
noun • a source of oil; used for forage and soil improvement and as food • erect bushy hairy annual herb having trifoliate leaves and purple to pink flowers; extensively cultivated for food and forage and soil improvement but especially for its nutritious oil-rich seeds; native to Asia • thin sauce made of fermented soy beans • the most highly proteinaceous vegetable known; the fruit of the soybean plant is used in a variety of foods and as fodder (especially as a replacement for animal protein) | ||||||||
| 56% | 13 | They are known for their distinctive call, also referred to as 'wok-wok' | ||||||
noun • brush turkeys | ||||||||
| 30% | 5 | Wok-like pan used in South Asian cuisine | ||||||
noun • a family of Sino-Tibetan languages spoken in southeastern Asia | ||||||||
Sauce For The Wok Crossword Clue
There is 1 exact and 91 possible answers.
We've checked our database and believe the answer is
SOY which was last seen in the New York Times crossword.
Check other possible answers below.
Check other possible answers below.
We think the answer to this crossword clue is:
SOY
Updated: October 10, 2023
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Clue Last Found In...
| Source | #Number | Answer |
|---|---|---|
| New York Times25 Jun 1988 | Across 58 | |
This clue was last seen in the publications above.
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Similar Clues
| Clue | Source | |
|---|---|---|
1 | A wok with holes designed to support physicist's principle
The Guardian Quiptic -
11 Jul 2016 | The Guardian Quiptic / 11 Jul 2016 |
2 | Cook in wok with odd bits of louse and last of yeast extract
The Guardian Cryptic -
21 Aug 2013 | The Guardian Cryptic / 21 Aug 2013 |
3 | Frequently cooked in a wok or a frying pan | |
4 | Pull together, with a master with a wok cooking
The Guardian Everyman -
20 Jan 2008 | The Guardian Everyman / 20 Jan 2008 |
5 | They are known for their distinctive call, also referred to as 'wok-wok' | |
6 | Use a wok
New York Times -
21 Dec 2003 | New York Times / 21 Dec 2003 |
7 | Wok preparation
New York Times -
18 Apr 2007 | New York Times / 18 Apr 2007 |
