Beef Stew Recipe | Using Chu Hou Paste | Lee Kum Kee Canada

Ingredients

• 2 lbs beef brisket – trimmed and cut into large chunks
• 1 finger-sized piece of ginger – peeled and sliced into 5 long pieces
• Vegetable oil – for frying
• 1 medium daikon radish, peeled and small diced
• 2 large carrots – peeled and cut into large chunks
• blanched bok choy, for serving
• steamed white rice, for serving
• 2 tsp Shaoxing rice wine (or dry sherry)
• 4 Tbsp. Lee Kum Kee Chu Hou Paste
• 1 whole star anise
• 2 tsp light brown sugar
• 1 Tbsp. Lee Kum Kee Premium Oyster Sauce
• 1 Tbsp. Lee Kum Kee Premium Soy Sauce
• 1 tsp Lee Kum Kee Hoisin Sauce