🏷️ Lee Kum Kee Black Bean Sauce (226 g)

Lee Kum Kee Black Bean Sauce is a savory, traditional Chinese sauce made from fermented black beans. It provides a deep umami flavor and rich aroma, making it a versatile pantry staple for stir-fries, marinades, and steamed or braised dishes.

🍲 Key Features

• Made with fermented black beans (22%) for authentic fermented bean taste.

• Blended with soy sauce and a touch of sugar to balance saltiness and depth.

• Contains oil and a thickening agent (modified corn starch) for a smooth, rich texture.

• Comes in a 226 g jar — makes it easy to store and use over multiple meals.

• After opening: recommended to refrigerate to preserve flavor and quality.

📋 Ingredients

• Soy sauce (water, salt, soybeans, wheat, caramel coloring E150a, glucose-fructose)

• Water

• Fermented black beans (22%) — black beans, salt, water

• Sugar

• Soybean oil

• Salt

• Colour (E150a)

• Modified corn starch

• Stabilizer (E415)

Allergens: Contains soybeans and wheat (gluten).

🔎 Nutrition (per 100 g)

Based on the Foodland-Express listing:

• Energy: ~161 kcal

• Fat: ~6.9 g

  • Saturated fat: ~1.2 g

• Carbohydrates: ~16 g

  • Sugars: ~11 g

• Protein: ~7.9 g

• Salt: Very high: 12.2 g per 100 g (so it’s quite salty)

🍽️ Usage & Serving Suggestions

• Stir-fries: Add a spoonful to vegetable, beef, chicken, or seafood stir-fries for a rich, umami-packed flavor.

• Marinades: Mix with soy sauce, garlic, ginger, and a little oil to marinate meat or tofu.

• Steamed / Braised Dishes: Use as a base for steamed fish, pork ribs, or braised vegetables.

• Sauce Base: Dilute with water or broth + a little cornstarch to make a sauce for noodles or rice.

⚙️ Tips & Storage

• Use moderately: Because it’s strongly flavored and salty, a little goes a long way. Some users suggest thinning it out when using in delicate dishes.

• Storage: After opening, keep the jar refrigerated to maintain freshness.

• Shelf life: Check “best before” date on the jar; also, always use a clean spoon to avoid contamination.