Lee Kum Kee, Sauce Black Bean Garlic, 8 Ounce

This sauce enables you to easily make Chinese dishes which are every bit as good as what you would purchase in a high-quality Chinese restaurant. The secret to oriental cooking is in the sauces. It is so easy. Simply defrost a 16 oz package of frozen veggies. The type does not esp matter but don't use the small diced peas, corn and carrots type. That type is not suitable. Use the Asian stir-fry types or else other combos with broccoli, snow peas, carrots and onions. Defrost it for 4 minutes in the microwave until still cool or cold but no ice, set aside. Next chop up left over cooked chicken, pork or beef pieces (or shrimp) - pending your preference. If you are using raw meat/fish, then chop it in pieces and saute in vegetable oil (I use olive oil) until lightly cooked. Use a bit less than 1/4 cup - just enough to coat the pan or wok. You don't want your dish to be greasy. If you are using already cooked left-over meat (my preference), cut in small pieces and set aside. Raw meat gets cooked before adding the veggies, cooked meat goes in after sauteing the veggies. Use a large frying pan or wok, if you have one. When the oil is hot, add the defrosted veggies and stir around for a few minutes - no more than 3 minutes - you want the veggies crisp not mushy. Next, add your cut-up pre-cooked chicken, stirring the whole time. Since the meat is already cooked 30 sec is enough. The exact amounts of meat and veggies do not matter - use your judgement as to how much meat and veggies you add. I like more veggies than meat, personally. Now you add a small amount of the black bean and garlic sauce - I'd say about a rounded tablespoon - not too much because it is salty. This amount is about right for 16 oz of veggies and about 3/4 to 1 cup chicken pieces. You can always add a little more if it is not enough. I also add about a teaspoon of the chili garlic sauce (also available at Amazon) to give it some zing. You don't want to go overboard on these amounts because the dish will then be too salty. Stir so it coats the meat and veggies. Finally you add about 1/2 lb of pre-cooked spaghetti or noodles of your choice. Stir in for another minute (no more than 1 minute) until the spaghetti strands (or noodles) are coated then cut the heat and serve. You can put the final product in a large serving bowl which you will bring to the table. Have the table set for dinner before you start. The total cooking time for everything should not exceed 5 minutes so have everything all ready and in separate bowls before you begin. You can even put your black bean sauce and garlic sauce in a shot glass after measuring it out ahead of time. Use a knife to transfer it to the pan. I take it directly from the jar with a spoon and into the pan but for your first attempt, you should use the shot-glass method. You want your vegetables crisp and your noodles firm. It is all very easy, it is just a matter of the order in which you add the ingredients to the frying pan or wok and making sure you cook them only briefly - stirring the whole while. It does not matter what utensil you use to stir. I use a large spoon. The key to success is that everything should be ready for you in separate mixing bowls before you start. It will take you longer to wash the pan and mixing bowls and wipe off the stove then it will to actually cook the dish. The results will be exactly like good quality restaurant lo mein. I serve this dish with rice which I pre-cook in my rice cooker. Don't hesitate to post any questions. I will be happy to answer them.