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		Lee Kum Kee Guilin Chili Sauce Lee Kum Kee Guilin Chili Sauce uses bird's eye chilies to give a fiery accent to this chili sauce developed from century old recipe in Guilin, China. It is perfect for dipping and stir-frying.

Serves: 4

Ingredients
Chicken fillets 6 thin slices (About 120 g/
4 oz)
Beef fillets 6 thin slices (About 120 g/4 oz)
Small asparagus 12 (About 120 g/4 oz) (Cut into 12 cm length)

Marinade
Lee Kum Kee Premium Oyster Flavored Sauce 2 tsp
Lee Kum Kee Sesame Oil 1 tsp
Corn starch 1/2 tsp

Sauce Mix
Lee Kum Kee Guilin Chili Sauce 2 tbsp
Lee Kum Kee Premium Oyster Flavored Sauce 2 tsp
Water 5 tbsp
Sugar 1 tsp
Corn starch 1/2 tsp

Method
1. Mix chicken and beef with marinade.
2. Wrap the lower part of asparagus with
    either chicken or beef fillet to form rolls.
3. Pan-fry asparagus rolls in 2 tbsp oil until
    golden yellow. Stir in sauce mix. Cover and
    cook for about 2 minutes until meat is
    done.