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Delicious recipes from I Love Asian Sauces


Ham Fried Rice with Oyster Flavored Sauce

Serves  4  


3 Tbsp.             Vegetable oil (divided use)

2                      Eggs, beaten

2                      Green onions, chopped

1                      Carrot, finely diced

1 cup               Diced cooked ham

4 cups              Cooked rice, leftover or freshly made

1 cup               Thinly sliced bok choy, other Asian greens or cabbage

1 Tbsp             Lee Kum Kee Less Sodium Soy Sauce

3 Tbsp                         Lee Kum Kee Panda Brand Oyster Flavored Sauce



  1. Heat 1 tablespoon of oil in large skillet or wok over high heat.
  2. Add eggs and cook until scrambled, remove and reserve.
  3. Add remaining 2 tablespoons oil, then green onions, carrots, ham and rice and stir-fry for about 3-5 minute or until rice is heated through and carrots are cooked.
  4. Stir in greens, Soy Sauce and Oyster Flavored Sauce. Stir well until rice is well coated with sauce and greens are wilted. Stir eggs back in. Transfer to serving bowl.

Other Fun Variations

  • Add whole shrimp with the ham
  • Stir in fresh Asian basil leaves with the Lee Kum Kee sauces
  • Garnish with toasted sliced almonds


Lettuce Wraps in a Snap

Serves 4-6


2 Tbsp.             Vegetable oil

1 carrot           Carrot, diced

1 lb.                 Ground chicken, turkey or pork

8 oz can           Water Chestnuts, drained and chopped (or 4 oz chopped celery)

1 pouch          Lee Kum Kee Sauce for Lettuce Wrap

1 head             Lettuce leaves (romaine, iceberg or butter lettuce)

2                      Green onions, thinly sliced

¼ cup               Roasted peanuts, chopped


  1. Heat oil over high heat in a large frying pan or wok.
  2. Stir in chicken, turkey or pork and stir-fry for 3-5 minutes or until cooked through and beginning to brown.
  3. Add vegetables, peanuts and water chestnuts.
  4. Add ¾ pouch of Lee Kum Kee Sauce for Lettuce Wrap and bring to a simmer.
  5. Scoop the mixture into a lettuce cups, drizzle the remaining sauce and garnish with green onions and peanuts.

Other Fun Variations

  • Add 1 Tablespoon of Lee Kum Kee Chili Garlic Sauce with chopped onions
  • Add a final drizzle of Lee Kum Kee Thai Sweet Chili or Sriracha Sauce
  • Add 1 cupSliced mushrooms – such as shiitake, oyster or button
  • Add ½ cup of diced red onions
  • Use the filling to fill taco shells




Pineapple-Hoisin Glazed Baked Ham

Serves 6-8


1 whole           Fully-cooked Spiral Cut Ham (about 6 lbs)

¼ cup              Lee Kum Kee Hoisin Sauce

¼ cup               Thinly sliced red bell peppers or jalapenos

14 oz                Canned crushed pineapple

¼ cup               Cilantro leaves

1 tsp.               Toasted sesame seeds



  1. Preheat oven to 350 degrees.  Place ham in roasting pan or on baking sheet.
  2. Squeeze ham to open up slices a bit and allow Hoisin Sauce and juices of pineapple to absorb slightly into ham slices.
  3. Brush ham somewhat evenly with Hoisin Sauce, spoon pineapple on ham, pushing on and stuffing some into slice so it adheres to ham.
  4. Bake for 30-45 minutes until pineapple begins to turn golden brown.
  5. Remove from oven, rest for 10 minutes. Then carefully transfer to serving platter. If there is juice in pan, boil down into glaze and drizzle on ham.
  6. Garnish ham with cilantro and sesame seeds.

Other Fun Variations

  • For a spiced up ham, whisk in 1 Tbsp. of Lee Kum Kee Sriracha Chili Sauce or Chili Garlic Sauce into the Hoisin Sauce before glazing the ham
  • Mix ½ cup of chopped crystallized ginger with the pineapple before spooning on the ham
  • Garnish the glazed ham with 2 tsp. toasted sesame seeds
  • Decorate the platter with roasted yams chunks



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