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Lee Kum Kee Chilli Bean Sauce (Toban Djan) 368g

Regular price £3.50

Tax included.

Lee Kum Kee (LKK) chilli bean sauce, Toban Djan is a fermented bean sauce made from a special blend of chilies and fermented beans. This Sichuan style chili sauce is great for dips and spicy dishes.

Chilli Bean Sauce, also known as "Toban Djan", is a Sichuan-style ingredient paste with a pungent blend of salted chilli peppers, soybean and broad beans pastes. An essential ingredient in the classic Kung Pao Chicken dish and a great addition to any stir-fry.

Use chilli bean paste in fish fragrant aubergines, mapo dofu pock-marked bean curd and red meat marinades.

Chilli rating - 2, Concentrated - one spoonful at a time, No added colouring, No preservative added, Suitable for vegetarians and vegans

Product of Hongkong.

Ingredients:

Salted chilli pepper (48%), water, fermented soybean paste (water, salt, soybeans, wheat flour), fermented broad bean paste (9%) (broadbeans, water, salt, wheat flour), sugar, modified corn starch, dehydrated garlic (1%), chilli pepper powder, soybean oil, acid E270, flavour enhancers (E631, E627).

Store in a cool, dry place. Refrigerate after opening.

Allergen:

for allergens, see ingredients listed in bold. Contains MSG.

Storage:

Refrigerate after opening, use within 2 weeks and before the expiry date.

Best Before: See Cap for Date

 

Recipe 

Create: Kung Pao Chicken (Serves 2)
Stir-fry 250g diced chicken for 5 mins, add 1 diced green pepper, 2 sliced celery sticks, 2 Tbsp each of Chilli Bean Sauce and Lee Kum Kee Hoisin Sauce. Stir fry for a further 5 mins or until done. Stir in 25g finely chopped roasted cashew nuts before serving.


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