See the recipes below for some of the delicious creations you can make with Lee Kum Kee Gluten-Free Soy Sauce.
Rack of Lamb Provençale
Serves: 4–6
=R4=
Sauce for Rack of Lamb Provençale
=R5=
Sautéed Fish Fillet with Celery
Serves: 4
=R1=
Pan-Fried Asparagus & Beef Roll
Serves: 4
=R2=
Honey & Soy Roasted Chicken
Serves: 4
=R3=
Servings
Prep time
Cook time
Recipe
Ingredients
- 200g white fish fillet, sliced
- Pinch salt & ground pepper
- Pinch gluten-free cornflour
- 200g celery, sliced
- 1 tsp oil
- 3–4 ginger slices
- 30g carrot, shredded
- 20g lily bulbs (optional)*
-
- Seasoning
- 1 tbsp Lee Kum Kee Gluten-Free Soy Sauce
- ½ tsp Lee Kum Kee Pure Sesame Oil
- Pinch sugar
-
- Sauce Mix
- ½ tsp gluten-free cornflour
- 2 tbsp water
Method
- Marinate fillet with salt and ground pepper for 15 mins. Coat with gluten-free cornflour and pan-fry until cooked.
- Bring half a pot of water to boil, blanch sliced celery till half-cooked. Drain and set aside.
- Heat oil, sauté ginger, celery, carrot and lily bulbs, if using.
- Add fish fillet and seasoning and sauté till well mixed. Add sauce ingredients to pan and cook until heated through.
- Serve hot.
- *Lily bulbs can be found in Asian supermarkets.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
