LEE KUM KEE
Recipes

Smoky Sweetcorn & Mixed Beans

Ingredients

Sweetcorn kernel, defrosted 1000g
Mixed beans (tin or frozen) 400g
White onion, diced 3mm 300g
Edamame 200g
Vegetable oil 70g
Lee Kum Kee (Professional) Black Bean Sauce 85g
Lee Kum Kee (Professional) Plum Sauce 45g
Garnish:
Spring onions, chopped 30g
Coriander, chopped (alternative) 30g

Sauce Mix

Lee Kum Kee (Professional) Plum Sauce 45g
Water 150g
Vegetable oil 30g
Lime juice 30g

Method

1 Heat oven to 200°C. Place sweetcorn, onions, edamame, beans, oil and Lee Kum Kee (Professional) Plum Sauce in an oven tray, spread evenly and cook 10 to 15 minutes or until sweetcorn edges starts to char.
2 Heat up a sauté pan and turn heat down to medium once smoking. Add vegetable oil.
3 Add Lee Kum Kee (Professional) Black Bean Sauce and cook that for a minute till fragrant. Then add the rest of the Sauce mix and cook for another minute. Bring to boil. Remove from heat once it comes to a rolling boil.
4 Pour sauce over sweetcorn, edamame and beans. Garnish with spring onions or coriander.
5 Serve with cooked rice or noodles.
Serves   10 
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