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Cooking Inspiration - How to Use Chili Oil

Cooking Inspiration

How to Use Chili Oil

Article_How to Use Chili Oil

Just because there is heat, doesn’t mean you need to get out of the kitchen.  Step into that sizzlin’ fire with chili oil.  

Chili oil adds a hint of spice without it being too fiery.  Use it as a condiment to dip in, drizzle it over your salads, pair it with some red meats, infuse it into your pasta dishes, or best of all, pair it with veggies to make eating them that much more exciting.  The possibilities are endless, as you can see. 

Ready to get this plan into action?  Look no further; the Lee Kum Kee recipes below are sure to deliver.

 

Potato and Seaweed Slaw

Ingredients

  • 7 oz. potatoes, peeled and shredded
  • 2 oz. red carrot, shredded
  • 1 oz. green bell pepper, shredded
  • 1 oz. seaweed, shredded

 

Dressing

  • 3 Tbsp. Panda Brand Oyster Flavored Sauce
  • 1 tsp. Lee Kum Kee Chiu Chow Style Chili Oil
  • 1 Tbsp. white vinegar

 

How to make it

  1. Rinse shredded potatoes, red carrot, and bell pepper in boiled water.
  2. Drain and set aside to cool.  Soak seaweed in water until soft, then rinse in boiled water.  Drain and set aside.
  3. Put all ingredients in a large bowl and place in refrigerator.  Mix well with dressing before serving.

 

Spicy Instant Noodles

Ingredients

  • 1 egg, beaten
  • 1 pkg. instant noodles
  • 2 oz. ham, about 1 slice, shredded
  • 1 oz. carrot, shredded
  • 1 green onion, shredded
  • 1 Tbsp. cooking oil

 

Seasoning

  • 2 Tbsp.Panda Brand Oyster Flavored Sauce
  • 1 tsp. Lee Kum Kee Chiu Chow Style Chili Oil

 

How to make it

  1. To make an egg sheet, pan-fry in cooking oil.  Shred egg sheet into fine strips and set aside.
  2. Cook instant noodles in boiling water according to package instructions.  Drain and ladle into a bowl.
  3. Add remaining ingredients and Seasoning Mix into noodles.  Toss well and serve hot.

 

Noodles with Pork in Mixed Sauce

Ingredients

  • 2 oz. ground pork
  • 4 oz. thin noodles
  • Side ingredients:
  • Chopped green onion, as desired
  • 1 baby bok choy, cooked
  • 2 Tbsp. bean sprouts
  • 1 Tbsp. cooking oil
  • 1 tsp. sesame seeds, roasted

 

Seasoning

  • 3 Tbsp. Panda Brand Premium Cooking Soy Sauce
  • 1 tsp. Panda Brand Mushroom Flavored Dark Soy Sauce
  • 1 Tbsp. Hot & Spicy Soup Base for Hot Pot
  • 2 Tbsp. Lee Kum Kee Chiu Chow Style Chili Oil
  • 1 tsp. Concentrated Chicken Bouillon
  • Water as desired

 

How to make it

  1. Heat oil in pan and stir-fry ground pork over medium heat for 5 minutes until fat is rendered.  Add green onion, Panda Brand Premium Cooking Soy Sauce and Panda Brand Mushroom Flavored Dark Soy Sauce
  2. Continue to stir-fry for 1 minute.  Remove and set aside.
  3. Add half-cup water to same pan.  Pour in Hot & Spicy Soup Base for Hot Pot, Lee Kum Kee  Chiu Chow Chili Oil, and Concentrated Chicken Bouillon.Bring to a boil.
  4. Cook noodles in a separate pot.  Combine noodles with sauce from Step #2 in a large bowl.  Place pork and remaining side ingredients on top, then sprinkle with sesame seeds.  Ready to serve.
  5. Tip: Add a sunny-side up egg on top if desired.

 

Sichuan Style Beef Noodles

Ingredients

  • 1 lb. beef shank
  • green onion as desired
  • 3 ginger slices
  • 2 cinnamon sticks 
  • 2 star anise pods
  • 1 ½ lb. noodles
  • 6 baby bok choy, cooked
  • 12 oz. carrots, thinly sliced and cooked

 

Seasoning

  • 1 ½ gal. water
  • 3 cups Panda Brand Premium Cooking Soy Sauce
  • 2 tsp. Panda Brand Mushroom Flavored Dark Soy Sauce
  • 6 tsp. Hot & Spicy Soup Base for Hot Pot
  • 6 Tbsp.  Lee Kum Kee Chiu Chow Style Chili Oil
  • 6 tsp. Concentrated Chicken Bouillon
  • salt as desired

 

How to make it

  1. Pour water into pot.  Add beef shank, Panda Brand Premium Cooking Soy Sauce, Panda Brand Mushroom Flavored Dark Soy Sauce, green onion, ginger, cinnamon, and anise.  Bring to a boil over high heat, then lower to low heat and continue to cook for 2 hours.Add salt after 1 ½ hour.Remove beef and slice.
  2. Cook noodles, reserving some cooking water, and rinse with cold water.  Drain and set aside.
  3. In another pot, mix 1 cup beef broth with 1 cup water from noodles.  Add Hot & Spicy Soup Base for Hot Pot, Lee Kum Kee Chiu Chow Style Chili Oil, and Concentrated Chicken Bouillon.  Mix well and pour soup over noodles.Place sliced beef and vegetables on top.Ready to serve.