LEE KUM KEE Brown Braising Sauce, 410mL (14 fl oz)

What does BROWN BRAISING SAUCE can do?

Well, you can make Brown Braised Eel with Mashed Purple Sweet Potatoes in just 40 minutes using this Brown Braising Sauce from Lee Kum Kee! Do you know that this company was founded in 1888 by Mr. Lee Kum Sheung, who invented oyster sauce in China. From farm to fork, Lee Kum Kee never compromises on quality to bring out the best in your cooking and help you serve up a sumptuous meal every time.

This is the Lee Kum Kee Zero Tolerance Quality Philosophy: 100-1=0. You can always count on them for quality.

• This product has 14 fluid ounce of rich soybean sauce in bottle and has a tight lid!
• Braised pork belly and other traditional Chinese braised dishes are a great fit for this brown braising sauce.
• It actually made with Non-GM Soybeans and definitely good for Vegan!
• This flavorful sauce is ideal for stir-frying, stewing, dipping, and marinating.
• This product was imported directly from China!

ALLERGENS:
This specific product contains soybeans and wheat.

INGREDIENTS:
Soy sauce (Water, soybeans, salt, wheat, caramel color, high fructose corn syrup), sugar, rice wine (water, rice, wheat), caramel color, water, monosodium glutamate and disodium 5'-inosinate and disodium 5'-guanylate as flavor enhancers, potassium sorbate added as a preservative.
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HOW TO MAKE Brown Braised Eel with Mashed Purple Sweet Potatoes:
It serves 4-5 people, so it's ideal for sharing with family and friends. This dish takes only 40 minutes to prepare with this brown braising sauce, isn't that cool?

What You Will Need
13 oz. freshwater eel, deboned
3 ½ oz. purple sweet potatoes
3 ½ oz. potatoes
3 ½ oz. whipping cream
1 oz. butter
salt and ground white pepper, to taste

Marinade
Dash of salt and ground white pepper

Seasoning
1 Tbsp. Lee Kum Kee Brown Braising Sauce
1 Tbsp. honey

Sauce Mix
1 ½ Tbsp. Lee Kum Kee Brown Braising Sauce
2 tsp. sugar

Directions:
Cook potatoes and purple sweet potatoes, then mash until fluffy. Add whipping cream, butter, and dash salt and ground white pepper. Mix well. Keep warm and set aside. Pat eel dry and marinate lightly. Let eel air-dry. Stir Seasoning Mix well over hot water (double boiler). Brush a layer onto eel. Roast in 350°F preheated oven. Continue to baste with Seasoning Mix periodically until eel is cooked through. Plate the eel. Stir Sauce Mix well over hot water. Drizzle over eel. Serve with mashed potatoes.
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NUTRITION FACTS:
27 servings per container
Serving size 1 tbsp (15mL)
Amount per serving
Calories 35

Amount per serving	% Daily Value*
Total Fat 1g	1%
Sodium 590mg	26%
Total Carbohydrate 8g	3%
Total Sugar 6g
Includes 6g Added Sugar	12%
Protein 1g

PLEASE NOTE:
• Refrigerate after opening. 
• Stir well before use.

A sauce that with passion!