5 Recipes To Spice-Up Your Valentine’s Day

What You’ll Need

Serves 4 

• 450g of prawns
• Green onions
• 3 tbsp Lee Kum Kee Chili Garlic Sauce

Directions

1. Stir-fry prawns in 2 tbsp oil until almost done. Add Lee Kum Kee Chili Garlic Sauce and stir well until done.
2. Sprinkle with shredded green onion. 

What You’ll Need

Serves 4

• 1 Ib salmon
• 2 tbsp lemon juice

Directions

1. In a bowl, marinade salmon with Lee Kum Kee Oyster Flavored Sauce for 10 minutes. 
2. Grill salmon for 5 minutes on each side, until done. 
3. Drizzle lemon juice on salmon. Serve. 

What You’ll Need

Serves 4

• 1 Ib zucchini, cut into 1/2-inch thick pieces lengthwise
• 1 Ib yellow squash, cut into 1/2-inch thick pieces lengthwise
• 8 oz asparagus, snapped
• 2 tbsp olive oil
• 1 pinch black pepper
• 2 tsp lemon juice
• 1 Ib firm tofu, cut into 2x4x1-inch thick pieces
• 4 tbsp Lee Kum Kee Premium Soy Sauce
• 1 tbsp Lee Kum Kee Sesame Oil (Pure)

Directions

1. In a small mixing bowl, combine the soy sauce, black pepper, sesame oil, and lime juice. Mix well and set aside (soy sauce mixture). 
2. Season vegetables with black pepper. Drizzle olive oil and toss well. 
3. Grill vegetablles and tofu for 5 minutes on each side. 
4. Serve with soy sauce mixture. 

What You’ll Need

• 1 (15-oz) Rojo’s Homestyle Fresh Cut Salsa — mild
• 1/2 Ib boneless, skinless chicken breasts (2 small)
• 9 taco size corn tortillas
• 1 3/4 cups Mexican Style Shredded Cheddar Jack Cheese

Directions

1. Preheat oven to 350. Spray a 9 inch-square pan with pan spray and evenly spread 1/2 cup Rojo’s Homestyle Fresh Cut Salsa – Mild over bottom; set aside. 
2. In saucepan, place chicken and remaining salsa; cook, covered, over medium heat 20 minutes or until chicken is cooked through. While chicken cooks, heat a small skillet on high. 
3. Spray each tortilla on both sides with pan spray and cook both sides in skillet until each side is lightly browned. Remove browned tortillas to paper towels. 
4. Remove chicken from salsa, chop or shred and stir chicken back into salsa in pan. Spoon ¼ cup chicken salsa mixture onto each tortilla, top with 1 Tbsp. cheese, roll up tortilla and place in prepared pan.
5. Top with remaining cheese and bake 20 minutes or until cheese is melted. Makes 4 – 6 servings.

What You’ll Need

• 2 tbsp olive oil
• 1/2 Ib small peeled, deveined raw shrimp
• 1 (14-oz) Rojo’s Mango Chipotle Salsa
• Taco size corn tortillas, warmed
• 1 small peeled diced avocado
• 1/2 cup shredded cabbage

Directions

1. In skillet, heat oil until shimmering and hot, add shrimp and saute´ until pink, about 3 minutes.
2. Stir in 1 cup Rojo’s Mango Chipotle Salsa and heat through. 
3. Spoon shrimp mixture into tortillas and top with avocado, cabbage and additional salsa. Makes 4-6 servings.