9:48 PM
Fooditorial
I recently came across a newsletter (shown below) distributed by the sauce company Lee Kum Kee. For those of you not familiar with Lee Kum Kee, they are famous for their oyster sauce. Lee Kum Kee is over one hundred years old and has since branched out into other categories and now offers over 200 different sauces. Oyster sauce plays a central roll in a lot of Chinese cuisines so it is a must have for many Chinese families. For those that are put off by fishy or seafood tastes, worry not! Once you cook and mix everything, you can't even taste the oyster sauce anymore.
This newsletter I came across recently seems to pay homage to the very sauce that made Lee Kum Kee a household name. It contains information such as recipes using Oyster Sauce and tips on how to recognize and evaluate premium grade oyster sauce. The part that I was most excited about are all the different recipes they have in this newsletter. I came across one in particular that I just had to try myself. Mango Fillet Mignon.
The recipe in the newsletter were somewhat abbreviated and leave a lot of room for interpretations. For those who are new to cooking, this might prove to be a bit of a challenge. Here is the original recipe that's on the newsletter.
Ingredients:
8 oz beef tenderloin cut into 1 inch cubes
1 mango peeled and cut into 1 inch cubes
1 oz snow pea
Sauces:
1 tbsp Lee Kum Kee Chicken Marinade
2 tbsp LKK Panda Brand Green Label Yster Flavored Sauce
2 tbsp orange juice
Salt & pepper as needed
Cooking Methods:
1. Slightly boil the snow pea for a minute. Drain and set aside.
2. Season beef with salt and pepper. Stir fry with orange juice, LKK Chicken Marinade and LKK Oyster Flavored Sauce until half way cooked (no more than 5 min). Stir in snow pea and mango for 2 minutes until heated through. Serve.
I understand that Lee Kum Kee may have limited amounts of space for their recipes and that's why it's abbreviated. When I made this dish myself, I made a few changes to the recipe. I noticed the amount of liquid going into this dish and with the meat giving off moisture while cooking, it would probably be pretty soupy in that pan. So what I did was actually marinade the meat with the Chicken Marinade and the Oyster Sauce for about 30 minutes. While the meat is being marinated, you can prep the rest of the food like boiling the snow peas and cutting the mango. After the meat is marinated, heat up 2 tbsp of oil in a pan or wok. When that is nice and hot, put in the meat. Make sure that you reserve the marinade and just put the marinade coated meat in the wok. This would make everything less soupy. Stir fry with orange juice until the juice has reduced by half. This should take 5 to 10 minutes. If by the time your meat is cooked and there is still a lot of liquid in the pan/wok, go ahead and spoon some of it back out. Add in the mango and snow peas and serve with rice.
This is a great use of the oyster sauce. It perfectly compliments the sweetness of the meat and melds very well with the tartness of the mango. This dish was a big hit and did not last long on the table before the plate was cleaned. Next time you're at a 99 Ranch super market, be sure to pick up this newsletter. There are tons of other recipes on there that I'm sure would make for happy eating. Enjoy!
The recipe in the newsletter were somewhat abbreviated and leave a lot of room for interpretations. For those who are new to cooking, this might prove to be a bit of a challenge. Here is the original recipe that's on the newsletter.
Ingredients:
8 oz beef tenderloin cut into 1 inch cubes
1 mango peeled and cut into 1 inch cubes
1 oz snow pea
1 tbsp Lee Kum Kee Chicken Marinade
2 tbsp LKK Panda Brand Green Label Yster Flavored Sauce
2 tbsp orange juice
Salt & pepper as needed
Cooking Methods:
1. Slightly boil the snow pea for a minute. Drain and set aside.
2. Season beef with salt and pepper. Stir fry with orange juice, LKK Chicken Marinade and LKK Oyster Flavored Sauce until half way cooked (no more than 5 min). Stir in snow pea and mango for 2 minutes until heated through. Serve.
I understand that Lee Kum Kee may have limited amounts of space for their recipes and that's why it's abbreviated. When I made this dish myself, I made a few changes to the recipe. I noticed the amount of liquid going into this dish and with the meat giving off moisture while cooking, it would probably be pretty soupy in that pan. So what I did was actually marinade the meat with the Chicken Marinade and the Oyster Sauce for about 30 minutes. While the meat is being marinated, you can prep the rest of the food like boiling the snow peas and cutting the mango. After the meat is marinated, heat up 2 tbsp of oil in a pan or wok. When that is nice and hot, put in the meat. Make sure that you reserve the marinade and just put the marinade coated meat in the wok. This would make everything less soupy. Stir fry with orange juice until the juice has reduced by half. This should take 5 to 10 minutes. If by the time your meat is cooked and there is still a lot of liquid in the pan/wok, go ahead and spoon some of it back out. Add in the mango and snow peas and serve with rice.
This is a great use of the oyster sauce. It perfectly compliments the sweetness of the meat and melds very well with the tartness of the mango. This dish was a big hit and did not last long on the table before the plate was cleaned. Next time you're at a 99 Ranch super market, be sure to pick up this newsletter. There are tons of other recipes on there that I'm sure would make for happy eating. Enjoy!
Posted in: 
0 comments:
Post a Comment