lee kum kee

Stir-fried Cucumbers with Hot Spices By Ken Hom 'This is a simple stir-fried cucumber dish inspired from my trips to western China. Once the ingredients are assembled, it is very quick to cook and the chilli oil and ginger contrast well with the cool, crisp cucumber. Once you get into the habit of cooking cucumbers, you will be delighted by their transformation into a greater tasting vegetable.' &ndash; Ken Hom

Stir-fried Cucumbers with Hot Spices By Ken Hom

cucumbers (about 2)

Tbsp oil

Tbsp fresh ginger, finely chopped

Tbsp spring onions, finely sliced

water

salt

Tbsp Lee Kum Kee Black Bean Garlic Sauce

tsp Lee Kum Kee Chiu Chow Chilli Oil

tsp salt

tsp sugar

tsp black pepper

tsp Lee Kum Kee Pure Sesame Oil

coriander,

Peel the cucumbers, halve them lengthways, then scoop out the seeds. Dice the cucumbers into 2cm cubes. Toss with the salt marinade and mix well.

Leave the cucumber cubes in a colander for 20 minutes to drain the excess water. Rinse it in water and blot them dry with kitchen towel.

Heat oil in a wok or large saucepan until it is slightly smoking, add the ginger and spring onions, and stir-fry for about 30 seconds.

Add the cucumbers and seasoning and keep stirring for another 30 seconds until they are well coated with the spices and flavours.

Add the water and continue to stir-fry over high heat for 3-4 minutes until most of the water has evaporated and the cucumbers are softened. Add the garnish and dressing. Serve immediately.

This delicious hassle-free recipe can be made with butternut squash or you can add tasty protein such as chicken. Using Lee Kum Kee Char Siu Sauce offers honey and a savoury flavour, too good to miss!

Butternut Squash with Char Siu Sauce

quinoa, washed thoroughly

butternut squash

coriander

Tbsp Lee Kum Kee Char Siu Sauce

½ Tbsp Lee Kum Kee Premium Dark Soy Sauce

tomato paste

½ tsp English mustard

garlic,

thumb-sized piece ginger, finely chopped

Slice the butternut squash into quarters, keeping the skin on, but scoring the meat inside diagonally so that the marinade can sink into the flesh of the squash.

Mix Marinade together in a roasting tray and then place squash pieces into marinade and massage marinade well around the squash. Place the squash skin side down on the tray and then cover the tray with tin foil.

Preheat the oven to 180℃ and then place the marinated squash into the oven for 35-45 minutes.

Once the squash is tender, switch the oven to a grill function 230℃ and remove the tin foil. Place under the grill for 5-6 minutes.

Place quinoa in a saucepan and cover with boiling water with a pinch of sea salt. Boil for 10-12 minutes &amp; then mix with finely chopped coriander leaves. Serve on the side of the butternut squash char siu.

With just two main ingredients the dish will quickly become a family favourite. These succulent pork chops with onions can be marinated in our Oyster Sauce in preparation. Furthermore, ensure you include Lee Kum Kee Pure Sesame Oil and Sweet Soy Sauce in the seasoning of your chops.

Onion Pork Chops In Sweet Soy Sauce

pork chops

½ pc onion (shredded)

Tbsp Lee Kum Kee Panda Brand Oyster Sauce

1½ Tbsp Lee Kum Kee Sweet Soy Sauce

corn starch

Heat up 1 Tbsp oil in a pan and stir-fry onions for 1 min. Set aside.

Heat another 2 Tbsp oil and pan-fry pork chops over low heat until golden brown and cooked through.

Toss in cooked onions and seasoning mix. Stir well until heated through. Dish out and serve.

Good Fortune Rice By Ping Coombes 'In Chinese symbolism rice represents good fortune. When I was younger, my mum always encouraged me to finish every grain of rice in my bowl, she said if I don't I will get a very spotty husband. I was so terrified that I would never leave my rice unfinished! I am happy to say I have a spotless husband who loves me unconditionally so I guess it is due to my good fortune and my impeccable rice eating. I have created a variation of my mum's yam rice by using a more available ingredient, sweet potato, to symbolise cubes of gold and to add little bursts of sweetness. This dish is flavoured with pork, dried shrimps, light soy sauce and oyster sauce to create mouthful of taste sensations. I also top it with an egg yolk, dressed with Lee Kum Kee Chiu Chow Chilli Oil to add richness to the rice.' &ndash; Ping Coombes

Good Fortune Rice By Ping Coombes

Egg Yolks (Optional)

tsp Lee Kum Kee Premium Light Soy Sauce

¼ tsp Lee Kum Kee Pure Sesame Oil

Rice

pork mince

sweet potatoes,

Tbsp vegetable oil

garlic cloves, chopped

dried shrimp (optional,

Chinese Sausage (or 100

shiitake mushrooms, rehydrated,

cooked rice

Tbsp Lee Kum Kee Premium Light Soy Sauce

½ Tbsp cornflour

¼ tsp caster sugar

white pepper

Tbsp Lee Kum Kee Premium Oyster Sauce

Tbsp Lee Kum Kee Sweet Soy Sauce

spring onions, trimmed and finely sliced

red chilli, finely diced

If you are curing the egg yolks, mix the egg yolk seasoning in a small container. Carefully place the egg yolks on top of the mixture, cover well Leave in the fridge for 4 to 5 hours, a hardened film will form on top of the yolk. It will also look smaller in size.

Preheat the oven to 180&deg;C /160&deg;C Fan.

In a mixing bowl, combine the marinade, then add the pork mince. Cover and leave to marinate in the fridge for at least 30 minutes .

Roast the sweet potatoes in 1 tablespoon of oil for 25 to 30 minutes. Allow to cool.

In a wok, heat the remaining oil on medium heat. Add the garlic, dried shrimps and sausage (or salami) to cook for about 2 to 3 minutes. Add the mushrooms and stir-fry for another 2 minutes.

Add the marinated pork mince and fry for 5 minutes, breaking up the mince along the way. Stir in the roasted sweet potatoes.

Add the sauce mix and rice, mix well. Stir-fry for another 5 minutes so that the rice is piping hot and combined with the other ingredients.

Top with the egg yolks, garnish and dressing. Serve.

Looking for a quick and easy midweek meal, without having to compromise with taste? This Yang Zhou Stir Fried Rice dish can be whipped up in a flash, and is full of flavour thanks to the Oyster Sauce, Soy Sauce, and you can even add an extra kick to it with our Chiu Chow Chilli Oil.

Yang Zhou Stir Fried Rice

Long grain rice, uncooked

Fried pancetta,

Cooked chicken,

Mixed frozen vegetable

Tbsp Vegetable oil

Cook rice according to packet instructions, or in a rice cooker. 

Heat the vegetable oil in a wok over medium to high heat. Add the meats and frozen vegetables. Stir-fry for a few minutes.

Add the cooked rice and sauce mix. Stir-fry the ingredients for 2 minutes to combine well.

Turn off the heat, add the dressing and serve.

Top 5 lee kum kee recipes from across the web

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Top Tags

Stir-fried Cucumbers with Hot Spice...

Butternut Squash with Char Siu Sauc...

Onion Pork Chops In Sweet Soy Sauce

Good Fortune Rice By Ping Coombes

Yang Zhou Stir Fried Rice

Top 5 lee kum kee recipes from across the web

The most viewed lee kum kee recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Stir-fried Cucumbers with Hot Spice...

Butternut Squash with Char Siu Sauc...

Onion Pork Chops In Sweet Soy Sauce

Good Fortune Rice By Ping Coombes

Yang Zhou Stir Fried Rice

The most viewed lee kum kee recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine