Lee Kum Kee oyster sauce
£2.75 (£1.08 per 100g)
|Typical values||(per 100g)||(per 100g)|
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 Seafood Serves 2 Ingredients 150g dried rice vermicelli 150g shrimp 100g squid, cut into pieces 1 green pepper, shredded 25g carrots, shredded Sauce Mix 2 tbsp Lee Kum Kee Double Deluxe Soy Sauce 2 tsp Lee Kum Kee Premium Oyster Sauce 2 tsp Lee Kum Kee Pure Sesame Oil Method 1. 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 Sauce Serves 4 Ingredients 450g pork fillet, sliced 2 pcs spring onion, sectioned Marinade 3 tbsp Lee Kum Kee Premium Oyster Sauce 2 tsp Lee Kum Kee Minced Garlic 1 tbsp Chinese cooking wine Seasoning Mix 2 tbsp Lee Kum Kee Premium Oyster Sauce 4 tsp honey 2 tbsp water Method 1. 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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