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蒜蓉豆豉酱蒸扇贝 Steamed Scallops with Black Bean Garlic Sauce
Steamed Scallops with Black Bean Garlic Sauce 4 Servings Ingredients: Fresh scallop in Shell 4 pcs (around 400g), Bean vermicelli 30 g, Green onion 1 pc [chopped], Fried chopped garlic 2 Tbsp, Oil 1 to 2 Tbsp, Lee Kum Kee Seasoned Soy Sauce for Seafood 1 Tbsp Seasoning Mix: Lee Kum Kee Black Bean Garlic Sauce 1 Tbsp, Lee Kum Kee Pure Sesame Oil 1 tsp, Shao Hsing wine 1 tsp Directions: 1. Soak vermicelli in water until soft. Drain and mix with Seasoned Soy Sauce for Seafood. 2. Place some seasoned vermicelli between scallop and shell....
木须肉 Moo Shu Pork
Ingredients： 180g of lean pork, e.g. loin 3 medium eggs, beaten 150 bamboo shoots, drained 15 - 18g wood ear mushrooms, soak in warm water A quarter of cucumber, sliced 2 cloves of garlic, finely chopped 2 Tbsp cooking oil 1 Tbsp Lee Kum Kee Premium Light Soy Sauce & Lee Kum Kee Pure Sesame Oil for drizzling Marinade: 1 Tbsp Lee Kum Kee Premium Light Soy Sauce 1 Tbsp of water 1 Tbsp cornflour Method: 1. Mix the pork slices with the marinade and leave for 15 minutes. 2. Heat half of oil over medium high heat. Pour in the egg and...
四喜丸子 Four Joy Veggie Meatballs
Four Joy Meatballs are a popular dish served during Chinese celebrations, such as Chinese New Year. The dish is believed to have originated from the Qin dynasty. Here we have created a vegetarian take on the traditional meatball for you to delight your family or dinner party guests. Ingredients Veggie balls: 460g Five-spice tofu 100g water chestnuts (1 can), finely diced 1 pack tender stem broccoli 2 spring onions 6 Tbsp panko breadcrumbs 1 Tbsp Lee Kum Kee Premium Light Soy Sauce 1 Tbsp Lee Kum Kee Char Siu Sauce 1 Tbsp Lee Kum Kee Sesame Wok Oil 1 tsp grated ginger 1 tsp cornflour Sauce Mix 2 Tbsp light brown...
蒜辣牛油虾球 Spicy Butter Garlic Prawns
Our Spicy Butter Garlic Prawns are a guaranteed hit! The combination of succulent prawns in our special Premium Oyster Sauce and Chilli Garlic Sauce mix is delicious and packed with flavour and spice kick! Ingredients 300g prawns, peeled 30g butter 2 Tbsp oil 1 spring onion, diced ½ onion, peeled and diced Sauce Mix 80ml water 2 Tbsp Lee Kum Kee Chilli Garlic Sauce 2 tsp Lee Kum Kee Premium Oyster Sauce 1 tsp sugar ½ tsp corn flour Method Put oil in a heated pan over a high heat, add the onion and the prawns, then stir-fry until the prawns turn slightly orange. Add the sauce mix, reduce to...