黃豆醬炒雙菇

4 人份

材料：

6 安士 鮮磨菇

1 罐頭 草菇

4 條 蔥白段

4-6 片 薑片

2 茶匙 粟粉

調味料：

3 湯匙 李錦記黃豆醬

1 湯匙 李錦記海鮮醬

2 茶匙 李錦記純正芝麻油

做法:

1  鮮磨菇洗淨用沸水約5分鐘，瀝乾；罐頭草菇用水川燙後，瀝乾備用。

2  用油爆香蔥白段和薑片，加入李錦記黃豆醬和李錦記海鮮醬煸香，之後加入雙菇炒勻。

3  用粟粉勾芡後加入李錦記純正芝麻油拌勻即可。

Stir-Fried Mixed Mushrooms

Serves 4

Ingredients :

6 oz. mushrooms (fresh)

1 can  mushrooms

4 green onion stalks (white part only)

4–6 ginger slices

2 tsp. cornstarch

Seasoning Sauce

3 Tbsp. Lee Kum Kee Soybean Sauce

1 Tbsp. Lee Kum Kee Hoisin Sauce

2 tsp.  Lee Kum Kee Pure Sesame Oil

Directions:

1 Rinse mushrooms and put into boiling water for 5 minutes. Drain. Toss canned mushrooms into boiling water for 30 seconds, drain, and set aside.

2 Sauté green onions (white part only) and ginger until fragrant. Stir in Lee Kum Kee Soybean Sauce and Lee Kum Kee Hoisin Sauce until fragrant. Add the two kinds of mushrooms and stir-fry until coated by sauce.

3 Use cornstarch mixed with a little water to thicken the sauce. Add Lee Kum Kee Pure Sesame Oil and mix well. Ready to serve.

肉碎燴粉絲

(二人份)

材料

3安士 乾粉絲 (用温水泡30分鐘)

3安士 豬絞肉

1湯匙 料酒

1湯匙 蒜末

1湯匙 蔥末

2湯匙 食用油

1杯 水

調味料

1湯匙 李錦記舊庄特級蠔油

2湯匙 李錦記黃豆醬

1湯匙 李錦記純正芝麻油

做法

1. 鍋中油熱後放入肉末，把水份炒乾，待肉末出油時放入料酒、李錦記舊庄特級蠔油、李錦記黃豆醬和蒜末，煸炒2分鐘後倒入清水，放入泡好的粉絲翻炒。
2. 粉絲炒軟後，水份被粉絲吸收後，淋上麻油`，撒上蔥花即成。

Sautéed Vermicelli with Spicy Minced Pork 

Serves 2

Ingredients

3 oz. vermicelli (soaked in warm water for 30 minutes)

3 oz. ground pork

1 Tbsp. cooking wine

1 Tbsp. minced garlic

1 Tbsp. green onion, chopped

2 Tbsp. cooking oil

1 cup water

Seasoning

1 Tbsp. Lee Kum Kee Premium Oyster Flavored Sauce

2 Tbsp. Lee Kum Kee Soybean Sauce

1 Tbsp. Lee Kum Kee Pure Sesame Oil

Directions

1. Add cooking oil to a heated pan and sautéground pork till moisture has evaporated. Add cooking wine, Lee Kum Kee Premium Oyster Flavored Sauce, Lee Kum Kee Soybean Sauce and minced garlic, and stir-fry for 2 minutes. Pour water into the meat mixture, add soaked vermicelli, and stir-fry.
2. When vermicelliturns soft and thesauce is absorbed, drizzle with sesame oil and sprinkle green onion on top. Ready to serve.

乾炒牛河

用料
10安士 新鮮河粉

2安士 洋蔥絲

1安士 韭黃段

3湯匙 沙拉油

2茶匙 粟粉

4安士 牛肉片

2安士 青蔥段

4安士 銀芽

2茶匙 白糖

調味料

3湯匙 李錦記特級鮮味生抽醬油

2茶匙 李錦記鮮味雞粉

1湯匙 李錦記草菇老抽

2茶匙 李錦記錦珍芝麻油

做法 

1. 牛肉片先用醬油1湯匙，粟粉和沙拉油1湯匙混合拌勻醃製約一小時。
2. 熱鍋下油，煸炒牛肉片至8分熟取出備用。原鍋留油煸炒洋蔥絲至金黃色，放入河粉炒勻。
3. 後加入牛肉片和其餘材料，調入調味料快速炒勻至河粉均勻著色即可。

Beef Chow Fun (or Beef Pan-Fried Noodles)

Ingredients
10 oz. fresh flat rice noodles

2 oz. onion (julienned)

1 oz. leeks (cut into 2-inch sections)

3 Tbsp. cooking oil

2 tsp. cornstarch

4 oz. beef steak (sliced)

2 oz. green onion (diced into 2-inch sections)

4 oz. mung bean sprouts

2 tsp. sugar

Seasoning Sauce

3 Tbsp. Lee Kum Kee Premium Soy Sauce

2 tsp. Lee Kum Kee Chicken Bouillon Powder

1 Tbsp. Lee Kum Kee Mushroom Flavored Dark Soy Sauce

2 tsp. Lee Kum Kee Kum Chun Sesame Flavored Seasoning Oil

Directions

1. Combine 1 Tbsp. Lee Kum Kee Premium Soy Sauce, 2 tsp. cornstarch, and 1 Tbsp. cooking oil in a bowl. Mix well. Add beef steaks to the mixture; marinate for an hour.
2. Add cooking oil to a heated wok. Add beef steak to stir fry until medium well. Remove and set aside. In the same wok, use the remaining oil and sauté onions until golden brown; add in flat rice noodles to stir fry quickly.
3. Add the beef steaks to all the other ingredients and seasoning sauce. Stir quickly until noodles’ color is even.