Lee Kum Kee Hoisin Sauce
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Directions
Mu Shu Wrap. 1 lb chicken fillet, diced into cubes. 2 tbsp vegetable oil. 8 oz shiitake mushroom, finely chopped. 1 tbsp grated fresh ginger. 14 oz coleslaw. 2 tbsp dry sherry. 3 scallions, sliced thin. 8 romaine lettuce leaves. 8 inch flour tortillas (warmed 8 sec). 1/2 cup hoisin sauce. 1 tbsp chili garlic sauce. Toss pork in medium bowl with chili garlic sauce. Heat 1 tbsp of oil in large nonstick skillet over medium-high heat. Cook pork until no longer pink (3-5 minutes) and transfer to plate. Add mushrooms and remaining oil to skillet over medium-high heat until lightly browned. Stir in ginger and cook (about 30 seconds). Add coleslaw, mix and cook until wilted. Stir in pork, 1/2 cup hoisin sauce, dry sherry, and cook until sauce is thickened (about 1 minute). Sprinkle with scallions, and wrap in romaine lettuce leaf with warm tortilla. Refrigerate after opening for quality. Store in a cool, dry place.
Description
Lee Kum Kee Hoisin Sauce. Hong Kong. Great for Stir-frying. Dipping. Marinades. See recipe on back. Serving suggestion. Net wt. 20 oz (1 lb 4 oz) 567g.Other Description
Best before: see bottle for date. For more great recipes visit www.lkk.comNutrition Facts
| Title | Hoisin Sauce |
| Number Of Servings | 13 |
| Serving Sizes |
2.0 Tablespoon 42.0 Gram |
| Serving Size Full Txt | 2 Tablespoon (42g) |
| Energy | 90 |
| Sodium | 1090 mg |
| Carbohydrates | 20 g |
| Sugars | 18 g |
| Added Sugars | 18 g |
| Protein | 0 g |
| Daily Percent Of Added Sugars | 36 |
Ingredients
Sugar, Water, Soybeans, Salt, Sweet Potato, Modified Corn Starch, Sesame Seeds, Garlic, Wheat Flour, Chili Pepper, Spices, Caramel Color, Acetic Acid, FD&C Red Color No. 40, Potassium Sorbate Added As A Preservative.Warnings
Contains: Soybeans, Wheat.UPC
00742812700616