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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.
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Add all of the vegetables and some water, and keep stir frying.
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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.