Sichuan Style Spicy Stir-fry
What You Will Need
Ingredients
- vegetable oil, a little
- 2 stalks green onion
- 2 ginger slices
- 5 garlic cloves
- 5 dry red pepper
- 1 Tbsp. dry peppercorn
- 6 oz. shrimp (with head and shell)
- 6 oz. sliced beef
- 6 fish balls
- 3 oz. lotus root slices
- 3 oz. cauliflower
- 3 oz. celery
- 3 oz. potato slices
- black fungus, a little
- water, a little
- 1 tsp. roasted white sesame, for garnish
- cilantro leaves, a little, for garnish
Seasoning
- 1 Tbsp. Lee Kum Kee Soup Base for Sichuan Hot & Spicy Hot Pot
- 1 Tbsp. Lee Kum Kee Seasoning Soy Sauce (No Preservatives Added)
- 2 Tbsp. Lee Kum Kee Sichuan Style Broad Bean Sauce
- 2 Tbsp. Lee Kum Kee Premium Oyster Sauce
- 1 tsp. Lee Kum Kee Premium Bouillon Powder Flavored with Chicken (No MSG Added)
Made with
Lee Kum Kee products
How to make it
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Heat the pan and add vegetable oil; sauté the scallion, ginger, garlic, dry red pepper, and dry peppercorn.
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Add shrimp, beef slices, and fish balls and stir fry for two minutes.
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Add Lee Kum Kee Soup Base for Sichuan Hot & Spicy Hot Pot, Lee Kum Kee Seasoning Soy Sauce, Lee Kum Kee Sichuan Style Broad Bean Sauce, and Lee Kum Kee Premium Oyster Sauce and stir fry until mixed.
-
Add all of the vegetables and some water, and keep stir frying.
-
Add Lee Kum Kee Premium Bouillon Powder Flavored with Chicken (No MSG Added) when the soup thickens. Pour into a pot and drizzle with sesame to serve.
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