Sesame-Soy

½ c. Chicken or Vegetable Stock
¼ c. Kikkoman Soy Sauce
1 tsp. House of Bee Sesame Oil
2 tbsp. Toasted Sesame Seeds
2 tbsp. Sliced Scallions
1 tsp. Minced Garlic
1 tbsp. Marukan Rice Vinegar
2 tbsp. Sugar
1 tbsp. Cornstarch

Cantonese Orange

½ c. Chicken or Vegetable Stock
¼ c. Orange Juice Concentrate
1 tbsp. Soy Sauce
1 tbsp. Shao Xing Wine
1 tbsp. Lee Kum Kee Oyster Sauce
2 tsp. Minced Ginger
1 tbsp. Sugar
1 tbsp. Cornstarch

Spicy Szechwan

½ c. Chicken or Vegetable Stock
2 tbsp. Chinese Hot Bean Paste
2 tbsp. Lee Kum Kee Hoisin Sauce
1 tbsp Shao Xing Wine
1 tbsp. Kikkoman Soy Sauce
¼ c. Sherry
1 tsp. Minced Ginger
1 tsp. Minced Garlic
2 tbsp. Sliced Scallions
2 tbsp. Honey or Maltose - 1 tbsp. Cornstarch

Black Bean Ginger

½ c. Chicken or Vegetable Stock
3 tbsp. Lee Kum Kee Black Bean w/Garlic Sauce
1 tbsp. Sherry
2 tsp. Chile Sauce
2 tbsp. Sugar
1 tsp. Minced Ginger
1 tsp. Minced Ginger
1 tsp. Minced Garlic
1 tbsp. Cornstarch

  • Whisk ingredients together and bring to a boil, while stirring often. Cool and store until needed.