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- Chili Bean Sauce (Toban Djan)
- Brand Name : Lee Kum Kee
- Weight : 226 gm
- Product of Hong Kong
- Packaging : Glass Jar
- No added preservative and colouring
- Suitable for vegetarians and vegans
- Storage: Refrigerate after opening, use within 2 weeks and before the expiry date.
Salted Chilli Peppers 48%, Water, Fermented Soybean Paste (Water, Salt, Soybeans, Wheat Flour), Fermented Broad Bean Paste 9% (Broad Beans, Water, Salt, Wheat Flour), Sugar, Modified Corn Starch, Dehydrated Garlic 1%, Chilli Pepper Powder, Soybean Oil, Acid E270, Flavour Enhancers (E631, E627)
Create: Kung Pao Chicken (Serves 2)
Stir-fry 250g diced chicken for 5 mins, add 1 diced green pepper, 2 sliced celery sticks, 2 Tbsp each of Chilli Bean Sauce and Lee Kum Kee Hoisin Sauce.
Stir fry for a further 5 mins or until done. Stir in 25g finely chopped roasted cashew nuts before serving.
| Typical Values || Typical Values Per 100 g || Per portion (18 g) |
|| 368 kJ (88 kcal)
|| 66 kJ (16 kcal) |
|| 1.8 g
|| 0.3 g |
| of which saturates
|| 0.3 g
|| 0.1 g |
|| 12 g
|| 2.2 g |
| of which sugars
|| 9.6 g
|| 1.7 g |
|| 3.4 g
|| 0.6 g |
|| 10.8 g
|| 1.9 g |
Why Should I Buy This Product?
Chilli Bean Sauce, also known as "Toban Djan", is a Sichuan-style ingredient paste with a pungent blend of salted chilli peppers, soybean and broad bean pastes. An essential ingredient in the classic Kung Pao Chicken dish and a great addition to any stir-fry.
"Authentic Taste" from Lee Kum Kee, the number 1 Chinese sauce brand in Hong Kong, the brand used by Michelin & top Chinese chefs!
A Sichuan-style chili sauce made from chilies and fermented broad beans which is great for dipping or making spicy dishes.
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