Product Snapshot – Lee Kum Kee Chilli Garlic Sauce

A historic Chinese sauce brand founded in 1888, Lee Kum Kee is best known for inventing oyster sauce, but its product line today includes over 200 sauces. One such product is the Chilli Garlic Sauce – a popular and versatile condiment, that’s known for its bold blend of heat and garlicky flavour and combines traditional Cantonese flavour-building with convenience for home cooks and chefs to enjoy.

Profile Deep Dive:

• Garlic concentrated – Crushed garlic gives it a sharp, pungent aroma and slight sweetness
• Fermented tang – Due to vinegar and aged chilli paste elements
• Umami – Comes from fermented chilli and natural flavourings
• Heat – Mild to moderate (~5000 to 8000 Scoville units, estimated), less than Siracha but more flavourful
• Texture – Thick, spoonable consistency with small chilli and garlic pieces. Not smooth or watery like hot sauces
• Best for – Stir-fires, marinades, noodles, seafood, vegetable, dumplings and snacks

Creative Uses:

This condiment has everyday applications many might not have realised, making it a very versatile item to have in the kitchen –

• Dumpling dip: Mix with soy sauce for a fast, garlicky dip
• Quick noodles: Stir 1 tsp into ramen or instant noodles with sesame oil
• Eggs: Drizzle over fried or scrambled eggs for a spicy breakfast twist
• Avocado Toast: For a spicy, umami punch
• Marinade for grilled meats: Combine with hoisin sauce, soy and lime juice

Although primarily used in Chinese cuisine (as the sauce is a Chinese product) Lee Kum Kee Chilli Garlic Sauce also works well in other cuisine types –

• Thai dishes like Pad Kee Mao or fried rice
• Vietnamese as a Pho topping or in Banh mi sandwiches
• Korean as a base with gochujang for spicy stir-fried rice cakes
• Western fusion, such as mixing with mayo for spicy sandwiches or burgers

Recipe Idea – Spicy Garlic Chilli Noodles with Vegetables

Ingredients:

Instructions:

1. 1. Cook the noodles:
   • Cook the noodles according to the package directions. Drain and set aside.
2. 2. Mix the sauce:
   • Combine the Chilli Garlic Sauce, soy sauce, sesame oil, sugar and water in a small bowl.
3. 3. Heat oil:
   • Add oil to a large pan or wok over medium-high heat, then add garlic and onion. Sauté for 30 seconds until fragrant.
4. 4. Add vegetables:
   • Toss in the bell peppers, carrot and cabbage. Stir-fry for 2-3 minutes until slightly softened but still crisp.
5. 5. Add the noodles:
   • Stir in the cooked noodles and pour over the sauce. Mix well to coat everything evenly.
6. 6. Fry:
   • For 1-2 minutes, fry everything until the sauce clings to the noodles.
7. 7. Garnish:
   • When serving, garnish with spring onions or sesame seeds if desired.

Interested? You can buy Lee Kum Kee Chilli Garlic Sauce direct from us – just click here!