Lee Kum Kee Premium Mushroom Powder, with no added MSG, is made with premium mushrooms in golden proportions to boost up the mushroom's unique sweetness and umami. It also has a much lower sodium content. The sodium content of 1 gram of mushroom powder is 60% less than that of 1 gram of salt. You could easily uplift the dishes’ umami it. As replacement of salt and sugar, a can of Premium Mushroom Powder can meet the basic cooking need.
With its vegan ingredients, it is an indispensable choice for vegan and vegetarians!
The product is recommended by nutritionist - Arlene, and Arlene created a number of healthy and delicious recipes, including vegetarian dishes, which applies mushroom powder on marinating, stir-frying and as soup base.
Zucchini 1 pc
Cherry Tomato 10 pcs (halved)
Pumpkin Seed 1 Tsp.
Walnut 5 pcs
Pine Nut 2 Tsp.
Lee Kum Kee Minced Garlic ½ Tsp.
Avocado 1 pc
Lee Kum Kee Premium Mushroom Powder ½ Tsp.
Lee Kum Kee White Vinegar 1 Tsp.
Water 80 ml
1.) Use a grater to make the zucchini into long thin ribbons, set aside.
2.) Peel and seed the avocado, then mash it.
3.) Add all the remaining sauce ingredients to the avocado and mix well.
4.) Use low heat to sauté garlic in a saucepan until fragrant. Then add pumpkin seeds, walnuts and pine nuts, stir fry until fragrant.
5.) Add the sauce until well combined, cook for approx. 1 minute.
6.) Pour sauce over the zoodles and toss, garnish with cherry tomatoes and serve.
•Using Zucchini as pasta instead of regular spaghetti can help reduce the calories intake. Avocado is high in nutrition value.
Sweet Corn Kernel 100g
Beef Mince 150g
Egg White 2 pcs (about 30 ml)
Pearl Barley 100g
Courgette ½ pcs (Diced)
Lee Kum Kee Minced Ginger 2 Tsp.
Lee Kum Kee Premium Mushroom Powder 1 Tsp.
Lee Kum Kee Organic Premium Soy Sauce 1 Tbsp.
Corn Flour 1 Tsp.
Lee Kum Kee Premium Mushroom Powder 1 Tbsp.
Lee Kum Kee White Peppercorn Powder ¼ Tsp.
Corn Flour 1 Tsp.
Water 2 Tbsp.
1.) After adding the marinade to the beef mince, stir until a gluey paste is ready for use.
2.) Add the pearl barley and minced ginger to the water and cook for 20 minutes on medium heat.
3.) Turn to high heat and add corn, beef mince, courgette, and seasonings and cook for 5 minutes.
4.) Pour the egg white into the pot while stirring slowly.
5.) Mix the soup stock ingredients and pour it into the pot while keep stirring slowly until thickened.
• In addition to high fiber corn and courgette, protein-rich ingredients such as beef and egg white are used.
• Pearl barley helps the body to drain excess water, especially suitable for eating in spring and summer.
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