Lee Kum Kee Spicy Garlic Stir-fry Sauce 80g

Lee kum kee (LKK) Sichuan Style Spicy Garlic Stir-Fry Sauce.

This fragrant Sichuan style sauce is prepared from selected soybeans, distinctive warming chilli peppers and aromatic spices. It is perfect for making a quick stir-fry with pork, chicken, seafood, aubergine or other vegetables.

Ingredients:

Water, Sugar, Soy Sauce (Water, Salt, Soybeans, Wheat Flour), Tomato Paste 10%, Salted Chilli Peppers, Honey, Yeast Extract (Yeast Extract, Water, Salt), Dehydrated Garlic 3%, Salt, Modified Corn Starch, Acid E270, Stabiliser E415 (Soybeans, Wheat), Flavour Enhancer (E631, E627). 

Usage:

Ideal for making a quick stir-fry with prawns, chicken, pork or vegetables. Also good as a dip for finger food and chips.

Preparations:

Quick
Preparation: 10 minutes
Cooking: 10 minutes
Serves: 2 servings

Simple
Just Add:
2 Tbsp oil
2 medium aubergine, cut into chunks
2 spring onions, trimmers, thinly sliced
80g sachet Spicy Garlic Stir-fry Sauce
1 red chilli, finely chopped (optional)

Easy
1. Heat oil in wok or frying pan, add the chunks of aubergine and stir-fry over medium heat for 5 minutes until tender.
2. Add Spicy Garlic Stir-Fry Sauce, toss together for 2 minutes, add a splash of water if needed.
3. Sprinkle with spring onions and chilli. Serve with rice or noodles.

Storage:

Store in a cool, dry place. Once opened, consume immediately.

Product of Origin:

Hongkong

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