Cook for Mother’s Day Weekend with Lee Kum Kee!

Have you thought about what to do for your mom on Mother’s Day? Number one rule is, she should just rest and enjoy the day. As the queen of the house, moms always think of what meals to prepare including snacks. But this Mother’s Day, it’s going to be different. I encourage you to surprise her with a meal or two. Heck, cook for her! You might just win awesome prizes while at it through Lee Kum Kee. Just check out their for more details.

As an added bonus, here are some easy recipes  made perfect with Lee Kum Kee for Mom’s special day.

Beef with Black Pepper and Honey

Serves 4



3 tbsp Lee Kum Kee Premium soy sauce

3 tbsp. honey

1 1/2 tbsp. Lee Kum Kee Panda Brand oyster sauce

2 tbsp shaoxing wine

2 tbsp water
salt, pepper to taste

1 1/2 tbsp peanut oil

1 small white onion, sliced
1 garlic clove, crushed
500g sirloin steak or rib-eye, thinly sliced


Whisk together the “sauce” ingredients then set aside.
Heat oil in a wok over high heat until it is smoking.
Add the onion and garlic and sauté until the onion becomes translucent. Keep it moving so the garlic doesn’t burn.
Add the beef and stir-fry until just cooked to your preferred doneness. Season with salt.  Remove beef and onion onto a plate.
Turn the heat down to medium high. Pour the “sauce ingredients into the wok. It will start simmering very quickly. Let it cook until it becomes syrupy.
Add the beef and onion back into the wok, along with any juices pooled on the plate. Toss in the sauce until just warmed through. Adjust for seasoning. Don’t overcook the beef.  

Shrimp with Peas and Walnuts

serves 4


caramelized walnuts

2/3 cup walnut halves  
½ cup water
½ granulated white sugar
4 tpsp white sesame seeds, toasted



350g large shrimp, shelled and deveined
6 tbsps shaoxing wine
2 tpsps white vinegar
1 tablespoon ginger, grated
3 tablespoons peanut oil
2 cloves garlic, finely chopped
1 ½ carrots, peeled and on the bias
150g peas
8 scallions, cut on the bias
3 tablespoons Lee Kum Kee Premium soy sauce
1 1/2 tablespoons cornstarch
1 teaspoon Lee Kum Kee sesame oil
salt, chinese red pepper to taste



Bring nuts, water and sugar in small saucepan to boiling over medium heat; until water boils away and nuts begin to sizzle. When coated, remove nuts to greaseproof paper or Silpat and leave to dry


Mix shrimp, 4 tpsp shaoxing wine and ginger in bowl; refrigerate at least 1 hour.


Combine remaining 2 tablespoons shaoxingwine, soy sauce, vinegar, cornstarch, sesame oil red pepper in small bowl.

Heat peanut oil in wok.  Add shrimp, carrots, scallions, and garlic to skillet; stir-fry until vegetables are crisp-tender, add peas and cook until shrimp are pink and curled. Remove to large platter; keep warm.
Add “sauce”, bring to boiling; cook, stirring frequently, until thickened.  Adjust for seasoning.
Top with honey walnuts.

What are you waiting for? Make sure you treat the lady boss of the house extra special on Mother’s Day!