Roasted Beef Ribs | Recipes| Lee Kum Kee Home | Australia

Ingredients

• Approximately 2kg Leg of lamb (bone-in)
• 2 onions, largely diced
• 2 carrots, cut into cubes
• 1 stick of celery, largely diced
• 500g pumpkin, remove skin and seeds and cut into cubes
• 2 handfuls (130g) purple cabbage, shredded
• 2 handfuls (130g) green cabbage, shredded
• 2 carrots (130g), shredded
• 50g bean vermicelli, soaked in hot water for 5 mins, rinsed under cold water, drained, and cut to 10cm long
• 1/2 cup frozen edamame beans, defrosted
• Half handful The Fresh Grower fresh coriander
• Half handful fresh mint leaves
• Roasted peanuts or any of your preferred nuts and seeds, toasted
• Deep fried crispy rice crackers to serve
• 9 tbsp Lee Kum Kee Hoisin Sauce
• 4 1/2 tbsp shaoxing wine
• 3 tbsp Lee Kum Kee Premium Soy Sauce
• 5 cloves garlic, grated
• 1 tsp white sesame seeds
• 1/4 tsp ground star anise
• 1 tsp ground white pepper
• 1 tsp chilli flakes (optional)
• 3 tbsp rice vinegar
• 1½ tsp Lee Kum Kee Sesame Oil
• 1 tbsp Lee Kum Kee Premium Soy Sauce
• 1 tbsp brown sugar