Authentic Asian Sauces
Colorful Sheet Jelly
What You Will Need
Ingredients
- Sheet jelly (a gelatin-sheet pasta from beans or sweet potatoes) 220 g
- Cucumber (julienned) 80 g
- Egg (beaten), 1 pc
- Black fungus (soaked and julienned) 55 g
- Handful enoki mushrooms 1 pc
- Carrot,(julienned) 80 g
- Cooking oil 1 tsp.
Seasoning
- Lee Kum Kee Seasoned Soy Sauce for Seafood 2 Tbsp.
- Lee Kum Kee Sesame Sauce 1 Tbsp.
- Lee Kum Kee White Vinegar 1 Tbsp.
- Sugar 1 Tbsp.
- Lee Kum Kee Soybean Sauce 3 Tbsp.
- Lee Kum Kee Soup Base for Sichuan Hot & Spicy Hot Pot 1 Tbsp.
- Dash of water as needed
Made with
Lee Kum Kee products
How to make it
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Heat pan, add oil and coat pan evenly with paper towel. Pour beaten egg into hot pan and cook until golden, then flip over. Julienne the cooked egg and set aside.
-
Boil the enoki mushrooms until soft, drain, and set aside. Boil sheet jelly until soft, cut into strips, and set aside.
-
Place sheet jelly in center of plate, surrounded by five colors of ingredients.
-
Dilute Seasonings with dash of water and pour over dish. Ready to serve.
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Tip: For better flavor, add a little sesame oil and cooking wine to soybean sauce, and steam for 12 minutes before pouring over dish.
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