Cooking with Lee Kum Kee

Disclosure: Mama Smith’s Review Blog received this item in exchange for her honest review. All opinions expressed are 100% hers.

My family and I love Chinese food. My husband actually did some cooking for a Chinese restaurant at one point in his life so we take advantage of that a lot. We love homemade sweet and sour chicken, fried rice, beef and broccoli – you name it, we love it! I was recently lucky enough to receive some Lee Kum Kee Chinese Sauces and we couldn’t wait to break them open!

The great thing about Lee Kum Kee Sauces is that they have Panda Brand Ready Sauces. With these you take the mystery out of cooking authentic Asian food. Just open them up and mix with the meat and veggies of your dish! We tried the Orange Chicken and it was perfection! These have no high fructose corn syrup or artificial flavoring. They are cholesterol-free and have zero grams of trans fat! They make adding some Asian flare to dinner easy and delicious!

Their sauces are also amazing and they go a long way – just add a little bit while cooking and get a burst of flavor. I was able to try out the Hoisin Sauce, Siracha Chili Sauce, Siracha Mayo, and Siracha Chili Ketchup! The mayo and ketchup are perfect for easily adding some spice to a turkey sandwich or burger. I think these sauces will make a great addition to any family get together this summer!

Find a store that sells Lee Kum Kee products near you by clicking here.

Since it is Wednesday, I have decided to share a quick recipe with you for Whip It Up Wednesday using the Lee Kum Kee Hoisin Sauce.

Hoisin Beer Boneless Short Ribs

Ingredients

• 2 lbs. beef short ribs, boneless, cut into large chunks
• 2 Tbsp. cooking oil
• 1 Tbsp. minced ginger
• 1 Tbsp. minced garlic
• 12 oz. beer (I used Coors)
• 4 oz. Lee kum Kee Hoisin Sauce
• 1 cup water

Directions

1. In a heated medium sauce pan with pil, brown beef in batches.
2. In the same pan, add garlic and ginger. Cook for two minutes.
3. Add Lee Kum Kee Hoisin Sauce, beer, and i cup of water. Mix well.
4. Bring micture to a boil. Simmer for two hours or until meat is tender. Keep warm.
5. ENJOY!

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