Top 10 Best Lee Kum Kee Stir-Fry Sauces in 2023 (Reviews) - FindThisBest (2023)

FAQs

What is the best bottled sauce for fried rice? ›

Rich, thick Kikkoman Oyster Sauce is made from the natural liquor extracted from fresh oysters, with no added MSG. Its savory flavor is balanced with a touch of sweetness, and it is thickened to add body and an attractive sheen.

Hoisin sauce is a great way to add an authentic Asian flavor, thickening, and color to a stir-fry or noodle dish. It also can be used as a dipping sauce for egg rolls, spring rolls, or other appetizers.

Hoisin Sauce Ingredients

Hoisin is made with sugar, water, soybeans, salt, sweet potato, sesame seeds, cornstarch, garlic, wheat flour, chili pepper and spices.

Soy sauce has been used in Chinese cooking for over 1,000 years. This classic dipping sauce is a staple in Chinese restaurants, as it is served with dim sum dishes and is used together with vinegar, ginger, and chili oil.

The answer: high heat, expert tosses, and something known as 'wok hei. ' As J. Kenji López-Alt writes for Serious Eats, expert cooking with a wok (and the gas range it requires) is one of the main reasons that fried rice from a Chinese restaurant tastes so much better than what you can make at home.

Lee Kum Kee's Premium Oyster Sauce is made from the finest oyster extract, adding a tantalizingly sweet yet salty flavor reminiscent of the sea, to all your favorite Asian dishes. It's the perfect go-to seasoning for everything from stir-fried meat and vegetables to seafood and dumplings.

Our Premium Dark Soy Sauce helps to deliver the desired deep colour, full-bodied texture, and lustre to stews, casseroles, noodles and other dishes. It is naturally brewed with non-GM soybeans, with no added MSG or preservatives.

We generally use Lee Kum Kee's Premium Oyster Sauce. (Lee Kum Kee's founder, Lee Kum Sheung, is said to have accidentally invented the stuff when he left a pot of oysters boiling for too long.) In the photo below, you'll see Lee Kum Kee's standard product on the left, and their premium product on the right.

Hoisin sauce is itself a stir-fry sauce, but it can also be used to round out the sweetness and tanginess of a homemade sauce. It is made from a mixture of fermented soybeans, garlic, sesame oil, vinegar, and a hint of chili, as well as a very obvious sweet punch from the addition of sugar or honey.

What pairs well with hoisin sauce? ›

Hoisin sauce can provide an Asian-inspired flavor to any of your favorite dipping foods! Serve the sauce on the side with French fries, wings, chicken nuggets, fish sticks, and any other savory food you typically use a dipping sauce with.

Ready-made alternatives for hoisin sauce

Soy sauce and tamari sauce are also perfect for adding flavor to vegetables and stir-fry dishes. Barbecue sauce is a great substitute for meat dishes. Or, use duck or orange sauce for dipping.

Hoisin (sometimes called Chinese barbecue sauce) is used to marinate meat, add some zest to stir-fry dishes, or make a dipping sauce (mmm… dumplings). The sweet sauce has Cantonese origins and usually includes sugar, soybean, vinegar, garlic, fennel seed, and red chiles.

That said, hoisin sauce is way less sweet compared to teriyaki sauce, and has more of a unique flavor. Still, while it doesn't have the exact same flavor profiles as teriyaki sauce, hoisin sauce works well as a teriyaki sauce substitute in recipes that benefit from the extra spice – like in stir-fries and as a glaze!

Soy sauce probably the most widely known of all Chinese sauces. Made from fermented soybeans, it has a rich, salty flavor, a dark brown color, and a liquid consistency. It is ubiquitous in Chinese cooking, and is used in soups in stir fry dishes.

Soy sauce (jiàng yóu, 酱油), the most common of Chinese sauces, sounds simple, and for the most part, it is. However, there are many types, each unique to different Asian cuisines (Chinese, Japanese, Thai, etc.).

1. Use cold, leftover cooked rice. Left in the fridge overnight, the rice grains will firm up, making it easier to separate and decreasing the chances of your fried rice turning out mushy. If you can't wait, air freshly cooked rice to remove moisture and refrigerate the rice for a few hours before cooking.

The Secret to Perfect Takeout-Style Fried Rice

That's because fresh cooked rice is still very soft, so all that stirring will turn it into a mushy, clumpy mess. Cooling the rice off overnight allows it to dry off and seal the outer layer, so that it doesn't all clump together during the cooking process.

Butter: This is my secret ingredient! This is what they use at hibachi restaurants for their fried rice and has been a game changer ever since I started using it. It adds a lot more flavor and helps to brown the rice.

What is the difference between Lee Kum Kee premium and Supreme soy sauce? ›

Lee Kum Kee Supreme Soy Sauce is a newly created, all-purpose, Japanese style soy sauce made from only four basic ingredients of soybean, wheat, salt and water without additional addtitives. It is different from Lee Kum Kee Premium Soy Sauce which is a light soy sauce with flavor enhancers added.

#1 Lee Kum Kee Premium - Boat Lady. #2 TIED - Maekrua and Panda. #3 Healthy Boy.

What is the difference between light and dark soy sauce? Light Soy Sauce is great for adding savoury and umami flavour to the dish while Dark Soy Sauce is ideal for adding a rich and natural deep colour to enhance the appearance of the dish.

A soy sauce with extra flavor and aroma, Lee Kum Kee Seasoning Soy Sauce is a touch sweeter and slightly more viscous than regular soy sauce. Naturally fermented, this sauce can replace regular soy sauce in marinades and stir fries. It's also fantastic for dipping and as a final drizzle on a completed dish.

Lee Kum Kee Company Limited (Chinese: 李錦記有限公司) is a Hong Kong-based food company which specializes in manufacturing a wide range of Chinese and Asian sauces.

Lee Kum Kee Premium Soy Sauce is made from soybeans and wheat flour. It is brewed according to the traditional method. Lee Kum Kee Premium Soy Sauce has a rich soy flavour, colour and aroma which will delicately enhance the taste of any dish. Use it as a meat marinade, a dipping sauce, and seasoning.

The main difference lies in the taste due to the vastly different ingredients. Oyster sauce is made from oyster extract, whereas the key ingredient in hoisin sauce is fermented soybean paste. Oyster sauce is very salty with a slight oceanic flavour, while hoisin sauce is much sweeter with a fragrance of warm spices.

Hoisin sauce tends to have a thicker consistency, while Oyster sauce is usually thinner. However, both can vary in thickness based on the brand or how they are made. If you are trying to reduce your salt intake, hoisin sauce is a better choice than oyster sauce.

Soy sauce is an easy substitute for oyster sauce since it's a common pantry staple. It's also vegan and vegetarian, making it suitable for those who don't eat seafood. However, soy sauce is saltier and thinner than oyster sauce. If you use it in a recipe that calls for oyster sauce, consider adding sugar to sweeten it.

The word hoisin is derived from the Chinese words for "seafood" (simplified Chinese: 海鲜; traditional Chinese: 海鮮; Cantonese Yale: hói sīn; pinyin: hǎixiān), although the sauce does not contain any seafood ingredients and is not commonly consumed with seafood.

What to add to stir-fry for flavour? ›

How do I thicken stir-fry sauce? To make the sauce even thicker, add another 1/2 – 1 tablespoon of cornstarch. If you are adding it after the sauce has already been mixed with other ingredients, quickly whisk it together with a little stock or soy sauce, then add it into the stir fry.

Once the sauce lid is opened, you should always refrigerate the sauce instead of leaving the sauce out on the kitchen countertop where warm conditions can easily form bacteria. If the sauce is refrigerated, the oyster sauce or hoisin sauce can be kept for up to three to six months.

hoisin sauce, also called Peking sauce, commercially prepared, thick reddish-brown sauce used in Chinese cuisine both as an ingredient in cooking and as a table condiment. Made from soybeans, flour, sugar, water, spices, garlic, and chili, it is sweet and spicy.

Mild, though you can spice it up with more sriracha sauce, chili paste, chili peppers, or the addition of spicy chili flakes.

Hoisin sauce is a good source of vitamin A, C, iron and manganese. It has antioxidant properties. It is low in fat.

Texture Distinguishes the Two Sauces

That's because hoisin tends to be thicker and taste sweeter. But if you need a thickener for your noodle dish or your next stir-fry, hoisin is your best friend. It can also be a secret weapon when you're making a tasty dipping sauce.

Hoisin sauce tastes salty and tangy. It has a similar flavor profile to barbecue sauce, but with distinctly different flavors. It may taste slightly meaty or sweet. Hoisin sauce served alongside classic Peking duck.

The traditional Chinese soy sauce fried rice uses a variety between light soy sauce and dark soy sauce. But it is quite hard to find outside China. We need to combine light soy sauce and dark soy sauce to achieve both taste and color goals.

Soy sauce (jiàng yóu, 酱油), the most common of Chinese sauces, sounds simple, and for the most part, it is. However, there are many types, each unique to different Asian cuisines (Chinese, Japanese, Thai, etc.).

What kind of soy sauce is best for fried rice? ›

Best for fried rice

When cooking fried rice, you'll want to use a darker soy sauce for sweeter caramel notes and to add that beautiful bronzed colour to your dish. A simple Chinese dark soy sauce will suffice.

The basics

"The best soy sauce is actually two years or older," Young said. Chemical or non-brewed soy sauce is produced quickly within days, a mixture of hydrolized soy protein and flavorings such as corn syrup and caramel. Naturally brewed soy sauce has an aroma and complexity of flavor.

To put it simply, light soy sauce is used for seasoning and dark soy sauce is used for adding colour to dishes. Light soy sauce is golden brown in colour and rich in taste to add flavour during marinating and seasoning stage. It uplifts the flavour of any meat, noodles or rice dishes.

A soy sauce with extra flavor and aroma, Lee Kum Kee Seasoning Soy Sauce is a touch sweeter and slightly more viscous than regular soy sauce. Naturally fermented, this sauce can replace regular soy sauce in marinades and stir fries. It's also fantastic for dipping and as a final drizzle on a completed dish.

Sweet Soy Sauce (Chinese Mother Sauce #3)

But when it comes to Asian sauces, there is none more popular or integral in cuisine than soy sauce. There are all sorts of different soy sauces out there, each with its own unique flavors and purposes, but one thing is for sure: without soy sauce, your pantry is just not complete.

Light Soy Sauce (Thin Soy Sauce)

Used in stir-fry sauces, marinades, soups, and even dipping sauces, light soy sauce is the most common type used in Chinese cooking.

Light Soy Sauce (Chinese): The word for light soy sauce in Chinese translates to “fresh” soy sauce, as it is traditionally made from the first pressing of fermented soybeans. It is the most commonly used sauce in Chinese cooking. If our recipes call for “soy sauce,” we mean light soy sauce!