Chilli Bean Sauce, also known as “Toban Djan”, is a Sichuan-style ingredient paste with a pungent blend of salted chilli peppers, soybean and broad beans pastes.
An essential ingredient in classic Chinese stir-fry dishes such as Kung Pao Chicken, and a great addition to any stir-fry and vegetarian meals.
Key Ingredients*: Salted Chilli Peppers 48% (Chilli Peppers 80%, Salt), Water, Fermented Soybean Paste (Water, Salt, Soybeans, Wheat Flour), Fermented Broad Bean Paste 9% (Broad Beans 50%, Water, Salt, Wheat Flour), Sugar, Modified Corn Starch, Chilli Pepper Powder 1%, Dehydrated Garlic, Soybean Oil
*If you would like the full ingredients list, please contact us.
Allergens in bold.
|
Typical values |
Per 100 g |
|
Energy |
384 kJ (92 kcal) |
|
Fat |
2.5 g |
|
Carbohydrate |
11 g |
|
Protein |
3.2 g |
|
Salt |
11.3 g |
Serves 2
Stir-fry 250g diced chicken for 5 mins, add 1 diced green pepper, 2 sliced celery sticks, 2 Tbsp each of Chilli Bean Sauce and Lee Kum Kee Hoisin Sauce. Stir fry for a further 5 mins or until done. Stir in 25g finely chopped roasted cashew nuts before serving.
