| Inspiration | Elevate your leftovers with Lee Kum Kee
Elevate your leftovers with Lee Kum Kee
After Christmas, it’s easy to suffer ‘tastebud fatigue’ when you’re eating your way through a pile of leftovers. Often you just need a hit of a different flavour or an idea on how to transform your leftovers into something delicious and interesting to keep you going.
We’ve chatted with our friends at Lee Kum Kee and have gathered some ideas on how to transform your leftovers into a new tasty dish that will tingle your family’s taste buds.
- Leftover pulled beef can be tossed through a crunchy vegetable and noodle salad with a quick hoisin dressing compiled by mixing together 3 Tbsp Lee Kum Kee Hoisin sauce, 1 Tbsp sesame oil, 2 Tbsp light soy sauce, 2 Tbsp rice vinegar, a pinch of sugar and a pinch of Chinese five spice.
- Leftover roast lamb can be rejuvenated into Lamb Pad Thai with Lee Kum Kee’s Pad Thai sauce.
- Create your own lettuce cups by finely diced leftover lamb or beef, mixing through Lee Kum Kee Sweet and Spicy Mince Beef Sauce and sharing with lots of crunchy fresh vegetables.
- Make a spicy Asian fusion platter with leftover steak, fresh carrot, radish and cucumber cut into thin sticks and wedges, served with a spicy black bean dipping sauce.
- Level up any burger or toasted sandwich by mixing through Lee Kum Kee black bean chilli sauce with mayonnaise.
- Vietnamese summer rolls are a great way to use up leftover roast lamb or beef. Make a quick peanut dipping sauce by mixing half a cup of smooth peanut butter with 2 Tbsp Lee Kum Kee soy sauce and 2 Tbsp lime juice and 4 Tbsp water and you’re away!
- Leftover roast beef tossed into fried rice is a real family winner. Add whatever vegetables you have on hand and toss through a little Lee Kum Kee soy sauce and rice vinegar for a quick feed straight from the beach.
Posted by Beef + Lamb New Zealand