Lee Kum Kee Chilli Bean Sauce

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.

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

Visit www.LKK.com for more recipe ideas.

China

Jar

Additives Information:
No added colouring, No preservative added

Full Product Name:
Chilli Bean Sauce

Storage:
Refrigerate after opening, use within 2 weeks and before the expiry date.
Best Before: See Cap for Date

Usage:
11 Servings

Origin:
Product of China

Distributor:
Lee Kum Kee (Europe) Ltd,
3 Harbour Exchange Square,
London,
E14 9GE,
United Kingdom.

Salted Chilli Peppers 48%, Water, Fermented Soybean Paste (Water, Salt, Soybeans, Wheat Flour), Fermented Broad Bean Paste 9% (Broad Beans, Water, Salt, Wheat Flour), Sugar, Modified Corn Starch, Dehydrated Garlic 1%, Chilli Pepper Powder, Soybean Oil, Acid E270, Flavour Enhancers (E631, E627)

Contains Soya, Contains Wheat

Suitable for Vegans; Suitable for Vegetarians

Lee Kum Kee

"Authentic taste" from Lee Kum Kee, the number 1 Chinese sauce brand in Hong Kong, the brand used by Michelin & top Chinese Chefs!

Distributed by on behalf of Lee Kum Kee:
Petty Wood & Co. Ltd
Livingstone Road,
Andover,
Hampshire,
SP10 5NS,
UK.

Distributed by on behalf of Lee Kum Kee:
Petty Wood & Co. Ltd
Livingstone Road,
Andover,
Hampshire,
SP10 5NS,
UK.

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.