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.
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
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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