Ingredients

• 350g eggplant(s) (about 2 pieces, cut into strips)
• 90g minced pork 1 sachet Lee Kum Kee Spicy Garlic Stir-fry Sauce

Ingredients

• 60g (2 small packs) glass noodles
• 200g minced pork
• 1 medium onion, finely sliced
• 1 spring onion, finely diced
• 2 Tbsp vegetable oil

Ingredients

• 350g chicken meat, cut into small pieces
• 70g fresh ginger, sliced
• 6 pieces garlic
• A handful of Thai basil
• 1 Tbsp oil

Ingredients

• 300g pork fillet (sliced)
• ½ pc each green, yellow and red bell pepper (sliced)
• ¼ pc onion (sliced)

Ingredients

• 1 kg large salmon fillet, scaled and pin-boned
• 5 slices fresh ginger, finely sliced
• 2 red chillies, deseeded and finely sliced
• 4 spring onions, finely sliced

Ingredients

• 2 Tbsp oil
• 110g beef (sliced)
• 165g cooked rice noodles
• 110g bean sprouts
• 55g green onion
• 27g yellow chives

Ingredients

• 225g (8oz) whole wheat noodles
• 110g courgette, finely chopped
• 2 Tbsp Lee Kum Kee Chilli Garlic Sauce
• 1 Tbsp Lee Kum Kee Premium Dark Soy Sauce
• 2 Tbsp Shaoxing rice wine or dry sherry
• 1 Tbsp groundnut or vegetable oil
• 1 Tbsp peanut butter
• 1 Tbsp sugar
• 450ml vegetarian stock
• 1 Tbsp garlic, finely chopped
• 2 tsp fresh ginger, finely chopped

Ingredients

• 12 pcs chicken wing
• 2 tsp minced garlic
• 2 tsp honey

Ingredients

• 350g prawns (with shells), trimmed and patted dry
• 2 spring onions, sliced
• 4 pcs ginger, shredded
• 1½ Tbsp cooking oil

Ingredients

• 300g small cucumbers (approx. 4)
• ½ tsp salt
• 1 Tbsp finely chopped garlic