Lee Kum Kee Black Bean & Garlic Sauce 205g

Lee Kum Kee Black Bean & Garlic Sauce 205g

by Lee Kum Kee
$11.19

This ingredient paste is a perfect blend of fermented black beans and minced garlic for truly authentic Chinese black bean dishes, enabling you to create restaurant quality food at home. Concentrated - one spoonful at a time, No flavor enhancer or preservatives added, No added coloring, Suitable for vegetarian & vegans.

Ingredients

Fermented Black Beans 25% (Black Beans (Soybeans), Salt, Water), Soy Sauce (Water, Salt, Soybeans, Wheat Flour), Water, Sugar, Dehydrated Garlic 6%, Salt, Modified Corn Starch

Allergy Information

Contains Soya, Contains Wheat. Suitable for Vegetarians; Suitable for Vegans.

Nutritional Information

Typical Values

Per 100 g

Per portion (10 g)

Energy

606 kJ (144 kcal)

61 kJ (14 kcal)

Fat

3.4 g

0.3 g

of which saturates

0.6 g

0.1 g

Carbohydrate

17 g

1.7 g

of which sugars

15 g

1.5 g

Protein

9.8 g

1.0 g

Salt

14.7 g

1.5 g

Contains 20 portions

Customer Reviews

Based on 1 review
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(1)
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R
Richard Berman
Lee Kum Kee Black Bean and Garlic Sauce

When I began making Black Bean Sauce I was able to buy the black soybeans already salted and fermented and the recipe I used was taken from a San Francisco Hunan restaurant when it was still possible to import those packages of beans to France.
I tried fermenting my own canned black beans but did not seem to have the knack to do so. Then I discovered the Lee Kum Kee Black Bean sauce and it was as good a substitute as I could imagine. I use it often and it satisfies my
Hunan needs.

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Customer Reviews

Based on 1 review
100%
(1)
0%
(0)
0%
(0)
0%
(0)
0%
(0)
R
Richard Berman
Lee Kum Kee Black Bean and Garlic Sauce

When I began making Black Bean Sauce I was able to buy the black soybeans already salted and fermented and the recipe I used was taken from a San Francisco Hunan restaurant when it was still possible to import those packages of beans to France.
I tried fermenting my own canned black beans but did not seem to have the knack to do so. Then I discovered the Lee Kum Kee Black Bean sauce and it was as good a substitute as I could imagine. I use it often and it satisfies my
Hunan needs.