Lee Kum Kee oyster sauce
£2.75 (£1.08 per 100g)
Water, Sugar, Flavour Enhancer (E621), Oyster Extractives (9%), Salt, Modified Corn Starch, Wheat Flour, Colour (E150C)
Preparation & Storage
- For a truly authentic Chinese flavour:In a wok, stir-fry a couple of tablespoon of oyster sauce with meat, seafood or vegetables, or marinade meat and seafood in oyster sauce before grilling, roasting or barbecuing.Stir-fried Rice Vermicelli with SeafoodServes 2Ingredients150g dried rice vermicelli150g shrimp100g squid, cut into pieces1 green pepper, shredded25g carrots, shreddedSauce Mix2 tbsp Lee Kum Kee Double Deluxe Soy Sauce2 tsp Lee Kum Kee Premium Oyster Sauce2 tsp Lee Kum Kee Pure Sesame OilMethod1. Cook rice vermicelli in boiling water until soft. Drain.2. Stir fry shrimps and squid in 2 tbsp oil until done. Add bell peppers and carrots, toss for 1 min.3. Return rice vermicelli to pan add sauce mix, stir well and heat through. Serve immediately.Stir-fried Pork in Honey and Oyster SauceServes 4Ingredients450g pork fillet, sliced2 pcs spring onion, sectionedMarinade3 tbsp Lee Kum Kee Premium Oyster Sauce2 tsp Lee Kum Kee Minced Garlic1 tbsp Chinese cooking wineSeasoning Mix2 tbsp Lee Kum Kee Premium Oyster Sauce4 tsp honey2 tbsp waterMethod1. Marinate pork for 10 mins.2. Stir fry pork in 1 tbsp oil until cooked. Add seasoning mix and green onion. Heat through to serve hot.
After opening: Replace cap and refrigerate. Consume within 8 days and before expiry date.
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