Disclosure: I was not financially compensated for this post. I received a sample of the product for review purposes. The opinions are my own, based on my personal experience with the product.
One of our favourite spots to eat is a local Chinese food restaurant. We love the food, but can’t go there too often since it gets expensive. With John out of the military now, money is tighter so eating out isn’t as feasible. Instead we’ve been eating at home, but haven’t given up our favourite Chinese dishes. Instead we’re adding in Lee Kum Kee authentic sauces and condiments.
I’ve seen Lee Kum Kee products in stores, but had never tried them before. I was missing out. This is a brand that has been around a very long time. They were first established in 1888 when its founder Mr. Lee Kum Sheung invented their very first product: oyster sauce! Lee Kum Kee has expanded its product line and now carries more than 200 condiments and sauces.
I had the opportunity to try out a bunch of products from Lee Kum Kee including their Panda Brand Ready Sauces. Their products make it easy to add flavour and dimension to your dishes. They are also versatile so you can be as creative as you like!
Here’s the Lee Kum Kee products we’ve been enjoying in our home over the last month:
Sriracha Chili Sauce: Thai style hot sauce with a warm garlic accent. Use it as a dipping sauce or to add an exotic spicy flavour to your cooking. I used it to make some sweet potato fries.
Sriracha Mayo: Creamy + Spicy = Perfection. I love the kick this mayo adds to sandwiches! You can also use it in dips and spreads.
PANDA BRAND™ Oyster Flavored Sauce: An all-purpose sauce with an interesting, but tasty flavour. It’s made from oyster extracts and can be used for dips, marinades, stir-frys and more.
Hoisin Sauce: A slightly sweet sauce made from spices, ground soybeans and sweet potatoes. It can be used in marinades, stir-frys, dips and on pizza. I used it to make a dipping sauce for sweet potato fries.
Premium Soy Sauce: One of the best tasting soy sauces I’ve tried! It’s made from premium soybeans and wheat flour that has been traditionally brewed. Use it to add flavour to any dish. I typically use it on rice, but you can also add it to veggies and meat.
You don’t have to spend a fortune on Chinese takeout or go to a restaurant to enjoy a delicious Asian meal. Panda Brand has a variety of sauces where all you have to do is add your own ingredients like meat and veggies and you have a meal to impress! My favourites out of the ones I tried so far were the Broccoli Beef and the Mongolian BBQ Stir-Fry. You can whip up a fast dinner in a matter of 20 minutes or less. They are really handy to have when time isn’t on your side and you need to get a quick meal prepared for your family.
We’ve enjoyed these varieties so far:
I snapped a picture of my Broccoli Beef served on a bed of rice. Just thinking about it makes my mouth water. So good!
Lee Kum Kee has loads of recipes to try if you need some inspiration. I found a recipe on their site for a Steak Sandwich with Sriracha Mayo and Spicy Sweet Potato Fries with Hoisin Dip. I changed up the steak sandwich recipe a bit and have shared the one I made below. It had sauteed mushrooms and onions and steak strips with Provolone cheese covered in the spicy Sriracha Mayo. They went fast and there was no leftovers!
Steak Sandwich with Sriracha Mayo
- 2 steaks, cut into slices
- 1 onion, sliced
- 2 cups mushrooms, sliced
- 3 tbsp olive oil
- 2 tsp lemon juice
- 1 cup Lee Kum Kee Sriracha Mayo
- 4 sub buns
- 8 slices cheese (I used Provolone)
- salt & pepper
In a pan over medium heat, add 2 Tbsp. olive oil, onions, mushrooms and season with salt & pepper. Cook until onions are carmelized about 7 to 10 minutes.
Remove onions and peppers from the pan and set aside.Add Sriracha Mayo and lemon juice to the onion mixture and stir to combine.
Add 1 tbsp olive oil to the pan and heat to medium-high. Add in steak and cook until done. Remove from pan and allow to cool for about 5 minutes.
On a sub bun, spread a layer of Sriracha Mayo on the bread. Divide steak, onion mixture and cheese evenly between the buns. If you want to heat the subs up to melt the cheese, place them on a baking sheet in a 350°F pre-heated oven for about 3 minutes.
I also tweaked the recipe for these sweet potato fries just a little to use the products I had on hand. The fries were spicy, but the dip added a bit of a cool contrast. I thought the flavours all meshed together great.
Spicy Sweet Potato Fries with Hoison Dip
- 2 tbsp olive oil
- ½ cup sour cream
- 2 sweet potatoes, cut into fries
- ½ tsp salt
- juice of 1 lime
- 2 tbsp PANDA BRAND™ Oyster Flavored Sauce
- 2 tbsp Lee Kum Kee Sriracha Chili Sauce
- 2 tbsp Lee Kum Kee Hoisin Sauce
In a mixing bowl combine sour cream, lime juice, salt, Hoison sauce. Set aside in the fridge.
In a bowl, toss the sweet potatoes in olive oil, Sriracha Chili Sauce and Oyster Sauce. Place on a non-stick baking sheet and cook in a 425°F oven for about 20 minutes. Turn the fries over and put back in the oven for another 10 to 15 minutes or until cooked. Watch carefully towards the end so you don’t burn them.
Serve with Hoison Dip. Makes 3 to 4 servings.
Visit Lee Kum Kee to learn more about their high quality, authentic Chinese cooking products. I need to pick up more next time I’m out shopping!