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Lee Kum Kee
|4 servings per container|
|Serving Size: 1.33 tbsp|
|Calories from Fat||5|
|Amount Per Serving and/or % Daily Value*|
|Total Fat||.5 g (1%)|
|Sodium||830 mg (35%)|
|Total Carbohydrate||7 g (2%)|
Chinese provincial cuisine. Ready made in a wide range of flavour. Lee Kum Kee menu-oriented sauces bring you delicious dishes and save your time in the kitchen. Prepared from selected soybeans, chili pepper, garlic and aromatic spices, this sauce is ideal for cooking spicy garlic egg-plant or other spicy garlic dishes. Also good for: seafood, chicken, celery. www.LKK.com. Product of China.
Fermented Soybean Paste (Water, Salt, Soybean, Wheat Flour), Sugar, Salted Chili Peppers (Chili Peppers, Salt), High Fructose Corn Syrup, Water, Oyster Sauce (Water, Sugar, Salt, Oyster Extractives [Oyster, Water, Salt], Modified Corn Starch, Caramel Color), Tomato Paste, Salt, Modified Corn Starch, Dehydrated Garlic, Soybean Oil, Lactic Acid, Disodium 5'-Inosinate and Disodium 5'-Guanylate as Flavor Enhancers.
Contains soybeans, wheat.
12 oz (350 g) about 2 pieces egg-plant (cut into strips); 3 oz (90 g) minced pork; 1 pack Lee Kum Kee Sauce for Spicy Garlic Egg-Plant 2.8 oz (80 g). (Servings 4). Procedure: 1. Deep-fry egg-plant in hot oil or cook in boiling water. Drained. 2. Stir-fry minced pork in 1 tbsp oil until done. Add Lee Kum Kee Sauce for Spicy Garlic Egg-Plant and Egg-Plant. Stir well until heated through. Store in a cool, dry place. Once opened, consume immediately.
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