Lee Kum Kee black bean sauce 226 g

✨ Lee Kum Kee Black Bean Sauce for fast, savory stir-fries

Lee Kum Kee Black Bean Sauce brings the deep, savory taste of fermented black beans to your cooking. It’s rich and aromatic, with a bold umami character that instantly makes simple ingredients taste more “finished”.

Use it as a ready-to-go seasoning: stir a spoonful into a hot wok with oil and aromatics, then add your meat, tofu, or vegetables. It also works well as a quick glaze or as the base for a pan sauce when you want a restaurant-style black bean flavor without starting from scratch.

✅ Key features

• Bold fermented black-bean umami that adds depth quickly
• A convenient shortcut to classic Chinese-style black bean dishes
• Great for balancing mild ingredients like tofu, mushrooms, eggplant, and broccoli
• Easy to build a sauce: loosen with a splash of water or stock, then finish with a little sugar if you like a rounder taste
• Useful beyond stir-fries—adds savory punch to marinades and dipping sauces

🍽️ How to use

• Stir-fry: fry garlic/ginger, add a spoonful of sauce, then toss with beef, chicken, shrimp, or tofu
• Vegetable favorite: pair with eggplant, green beans, bok choy, or mushrooms for a rich, savory coating
• Noodles and rice: mix into fried rice or toss with noodles and sautéed veg for a quick meal
• Quick glaze: brush onto tofu or meat near the end of cooking for a glossy, savory finish
• Dipping sauce: combine with a little warm water and sesame oil for dumplings or steamed veg

🧾 Ingredients

soy sauce (water, salt, soy, wheat, dye E150a, glucosofructose syrup), water, fermented black beans 22% (black beans, salt, water), sugar, soybean oil, salt, dye (E150a), modified corn starch, stabilizer (E415). Contains soy, wheat.

🧾 Allergens

Cereals containing gluten, soybeans and products thereof.

🧾 Nutrition facts

Energy (kJ) - 674 kJ

Energy (kcal) - 161 kcal

Fats - 6.9 g of which saturated fat 1.2 g

Carbohydrates - 16 g of which sugars 11 g

Protein - 7.9 g

Salt - 12.2 g

✨ Final touch

Did you know fermented black beans are traditionally used in Chinese cooking to add intense umami to dishes without needing long simmering?