Sauce for spicy Garlic Egg-Plant/Aubergine - Lee Kum KeeBy: Lee Kum Kee
Ref: ORI100
80g sachet
Prepared from the best quality soybeans, chilli pepper, garlic and selected aromatic spices, this sauce is ideal for cooking Spicy Garlic Egg-plant or other spicy garlic dishes.
Recipe suggestions:
Baked Spicy Garlic Aubergine (Egg-Plant):
Serves 4-6
• Cut 2 aubergines (about 400g) into 24 slices and arrange in a shallow dish.
• Mix 120g minced chicken and 120g grated cheese with one sachet of Lee Kum Kee Sauce For Spicy Garlic Eggplant and spread on the Aubergine slices.
• Divide into 24 portions and stuff on eggplant slices. Sprinkle with 25g almond flakes.
• Bake eggplant slices at 220C/425F hot oven for about 20 minutes or until done.
• Sprinkle with more cheese and serve hot.
Braised Spicy Garlic Pumpkin:
Serves 4
• Stir-fry 120g sliced pork tenderloin and 20g chopped red chilli in 1 tbsp oil.
• Add 350g diced pumpkin, 250g water and one sachet Lee Kum Kee Sauce For Spicy Garlic Eggplant.
• Cook over low heat for about 15 minutes until sauce thickens.
Ingredients: Water, Fermented Soybean Paste (Water, Salt, Soybean, Wheat) 25%, White Sugar, Salted Chilli Pepper12%, Garlic 5%, Tomato Paste, Modified Corn Starch, Salt, Soybean Oil, Spices, Oyster Extractives, Acid E270, Licorice Powder, Colour E150c, Flavour Enhancers (E631, E627). Contains Soybean, Wheat, Oyster.
Store in a cool, dry place. Once opened, consume immediately.
Product of China.
Price: £1.00
Quantity: |  |
