To Cook
Parboil squid in water for 1 min. Drain.
In a pan, pour in sauce mix ingredients and heat through. Toss in cuttlefish and green bell peppers, stir fry until heated through. Dish out and serve.
Stir-Fry
Stir Fried Chicken in Guilin Chilli Sauce
To Cook
Marinate chicken with marinade.
Heat oil in a pan. Sauté Guilin chilli sauce until fragrant. Add chicken and water chestnuts. Stir fry until chicken is cooked through.
Stir in sauce mix ingredients and spring onions until heated through. Serve.
Stir Fried Shredded Pork with Egg Noodles
To Cook
Mix pork with marinade.
Cook egg noodles in boiling water until tender. Drain.
Heat some oil in a pan and sauté ginger and bean sprouts for 1 min. Set aside.
Add a little oil and sauté red chillies, spring onions and pork until cooked through.
Stir in egg noodles, ginger and bean sprouts. Add soy sauce, stir well until heated through. Serve.
Braised Turnip and Chicken
To Cook
Heat up oil in a pan and stir fry chicken until cooked.
Add turnip, carrots, celery, water and Lee Kum Kee Sauce for Sweet and Spicy Beef Ribs. Cook over low heat for about 15 mins until sauce thickens. Dish out and serve.
Stir Fried Chicken and Egg Noodles with Chilli Garlic Sauce
To Cook
Cook egg noodles in boiling water according to packet instructions or until tender. Drain.
Heat oil in a pan and stir fry chicken until cooked through.
Add mushrooms and bell peppers. Stir fry for about 1 min. Add seasoning mix and noodles.
Stir well until heated through. Dish out and serve.
Braised Rice Cakes with Hoisin Sauce
To Cook
Heat oil in a wok and stir fry Shanghai rice cakes for a while. Toss in minced pork, water chestnuts, bell peppers and green peas. Stir well.
Add seasoning mix ingredients, cover and cook on low heat for 8 mins until sauce thickens.
Dish out and serve.
Sliced Beef in Hot Chilli Oil
To Cook
Mix beef with marinade.
Heat up oil in a pan and sauté dried red chillies. Add Lee Kum Kee Chilli Bean Sauce, garlic, ginger and spring onions. Stir fry for about 1 min until fragrant. Add chicken stock and bring to a boil.
Add beef and cook until done. Turn off heat. Stir in Chinese celery and Lee Kum Kee Peppercorn Chilli Oil. Serve.
Diced Chicken with Walnuts
To Cook
Blanch walnuts in boiling water then, parboil in oil. Set aside.
Marinate chicken cubes for 10 mins. Heat enough oil to deep fry chicken cubes over medium heat. Deep fry chicken cubes until golden brown and cooked through. Drain and set aside.
In a pan, heat 1 tsp oil and sauté garlic. Add sauce mix ingredients and stir until well combined. Drizzle in wine. Toss in fried chicken cubes and walnuts. Stir fry to evenly coat chicken cubes with sauce.
Transfer to serving plate and garnish with spring onions. Serve.
Stir Fried Rice Vermicelli with Seafood
To Cook
Cook the rice vermicelli in boiling water according to packet instructions or until soft. Drain.
Heat up oil in a pan and stir fry shrimps and squid until cooked. Add bell peppers and carrots, toss for 1 min.
Add cooked rice vermicelli and seasoning mix ingredients. Stir well and heat through. Serve.
Stir Fried Squid with XO Sauce
To Cook
Blanch squid in boiling water. Drain and set aside.
Heat oil in a pan and sauté onions and red chillies until fragrant. Toss in cucumbers and stir fry for 1 min.
Add in blanched squid. Stir in seafood XO sauce and oyster sauce. Cook until heated through. Transfer to a serving plate and serve.
Stir Fried Beef and Peach with Black Pepper Sauce
To Cook
Marinate beef for 15 mins. Blanch celery in boiling water for a short while. Drain.
Sauté shallots in oil. Add beef and stir fry until almost cooked.
Sprinkle with cooking wine. Add peach, celery and sauce mix. Cook until heated through.
Steamed Egg White with Tomatoes and Elm Fungus
To Cook
Mix chicken bouillon powder with 300ml water to create chicken broth. Add in egg whites and stir well. Strain through a sieve to remove bubbles and pour egg mixture into a shallow dish. Cover with foil and steam over medium heat for 15 mins with lid half opened.
In a pan, heat up oil and sauté ginger until fragrant. Add elm fungus, wine, oyster sauce, 250ml water and bamboo shoots. Simmer for 5 mins. Then, put in tomatoes and toss well. Stir in thickening mixture and cook until sauce thickens.
Remove steamed egg white from steamer and spoon over sauce mixture. Garnish with spring onions if desired. Serve immediately.