LKK Black Bean Garlic Sauce 8 oz
Product Number - 11550
Bin Number - 3244
An aromatic and savory, ready-to-use sauce made with fermented black beans and garlic. Ideal for Stir-frying and steaming.
Learn more about Lee Kum Kee and its history here!
|Amount Per Serving|
|Calories From Fat||10|
|% Daily Value|
|Total Fat||1 g||1 %|
|Saturated Fat||0 g||0 %|
|Trans Fat||0 g||0 %|
|Cholesterol||0 mg||0 %|
|Sodium||1270 mg||53 %|
|Total Carbohydrate||4 g||1 %|
|Dietary Fiber||0 g||0 %|
|Vitamin A||0 %|
|Vitamin C||0 %|
Serving Size: 1 tbsp (19 g)
Serving per Container Approx.: 12
Net wt. 8.0 oz (226 g)
Soy sauce (water, salt, soybean, whet flour), fermented black bean (black bean, salt), garlic, water, salt, sugar, soybean oil, rice wine, modified corn starch.
- Product of China
- Percent Daily Values (DV) are
based on a 2,000 calorie diet
- Not responsible for typos,
or omission stated or implied.
Black Bean Beef and Peppers
Serving Size: 4
- 1/2 Tender Beef Steak
- 5 tsp. cornstarch
- 5 tsp. Kikkoman Soy Sauce
- 1/2 onion
- 1/2 red bell pepper
- 2 tbsp. vegetable oil
- 1 tbsp. oil
- 3 tbsp. Black Bean Sauce with Garlic
- 2 tbsp. water
- Mix cornstarch and soy sauce together
- Cut beef steak into thin strips and coat with cornstarch/soy sauce mixture.
- Cut onion and bell pepper into chunks.
- Heat vegetable oil in a wok or large skillet over high heat
- Add beef and stir-fry for 1 minute; remove.
- Heat oil in the same pan. Add vegetables; stir-fry 2 minutes.
- Add beef, black bean sauce and water; cook and stir until all are coated.
Chicken with Black Bean Garlic Sauce
Serving Size: 3-4
- 1 tbsp Black Bean Garlic Sauce - LKK Black Bean Garlic Sauce 8 Oz - 11550
- 1/2 tsp sugar
- 2 oz red and green bell peppers
- 4oz chicken, diced
- Stir-fry chicken, sauce and sugar
- Add in bell peppers, and cook through
|Rating:||Wednesday Feb 15 2012 10:44||by Rachel|
|I really like this sauce! For a delicious stir fry, I combine a few tablespoons of the black bean garlic sauce, 1 cup of chicken broth, about 1 tsp. of sugar and use that as a base for vegetables and thinly sliced chicken breast. I first dust the sliced chicken in corn starch, saute that in oil, remove from pan, add veggies, add the sauce, and then return the chicken until it's all fully cooked. It's simple to make, tasty, and filling when served with rice or noodles.|
Back to top