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HK_Recipe_600_Dai Pai Dong Style Assorted Stir Fry with Dried Shrimp

Dai Pai Dong Style Assorted Stir Fry with Dried Shrimp

  • Difficulty Level: 2
  • Serves Serves: 2
  • Preparation

    10mins

  • Cooking

    15mins

Chinese Food Vegetable Seafood Dinner Lunch Less Than 30 mins

What You Will Need

Ingredients

  • 1 oz. dried shrimp
  • 1.5 oz. dried radish (diced)
  • 5 oz. squid tentacles
  • cooking oil, a drizzle
  • 4 oz. Chinese chive bud (sectioned)
  • ½ tsp. Lee Kum Kee Minced Garlic
  • 1 pc. dried tofu (diced)
  • dried green onions, a little
  • 0.5 oz. red bell pepper (julienne)
  • 1 oz. cashews (roasted)

Seasoning

  • 2 Tbsp. Lee Kum Kee Fiery Hot Dried Shrimp Chili Oil
  • 1 Tbsp. Lee Kum Kee Panda Brand Less Sodium Oyster Flavored Sauce
  • ½ tsp. sugar

Made with
Lee Kum Kee products

Fiery Hot Dried Shrimp Chili Oil, 7.2 oz (205 g), Jar

Chili Sauce

Fiery Hot Dried Shrimp Chili Oil
Panda Brand Less Sodium Oyster Flavored Sauce 17.5 oz (496 g)

Oyster Flavored Sauce

Panda Brand Less Sodium Oyster Flavored Sauce
Garlic

Other Sauces

Minced Garlic

How to make it

  1. Rinse the dried shrimp and dried radish. Blanch the squid tentacles and set aside.
     
  2. Heat the wok with oil, add the chive buds, stir-fry for a while. Remove and set aside.
     
  3. Stir-fry the Lee Kum Kee Minced Garlic and dried green onions until fragrant. Add dried tofu, dried radish and dried shrimp and stir-fry briefly. Add the chive flowers and squid tentacles back into the wok.  Add red bell peppers and seasonings, stir-fry until the sauce is absorbed. Add cashews and serve.

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