Copied to Clipboard!
default-banner
BACK TO 
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

    10 mins

  • Cooking

    15 mins

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 Sauces

Fiery Hot Dried Shrimp Chili Oil
Less Sodium Oyster Sauce

Oyster Sauces

Less Sodium Oyster Sauce
Garlic

Other Specialty 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.

You May Also Like

Recipe Chicken Wings with Beer and Oyster Sauce

Chicken Wings with Beer and Oyster Sauce

  • Difficulty
Time 50 mins   
Like 3
A rice paper cheung fun recipe with a Lee Kum Kee Chili Crisp dipping sauce.

Rice Paper Cheung Fun Recipe

  • Difficulty
Time 10 mins   
Like 0
Recipe Red Curry Butternut Squash Soup S

Red Curry Butternut Squash Soup

  • Difficulty
Time 40 mins   
Like 1