How to make it
To make the mapo gravy: heat oil in a medium sized sauce pan over medium heat. Add shallots and garlic and sauté until translucent, about 3 minutes.
Add flour and mix to ensure even cooking then add unsalted butter to make the roux.
Once golden brown, add beef stock, Lee Kum Kee Chili Bean Sauce (Toban Djan) and Lee Kum Kee Panda Brand Green Label Oyster Flavoured Sauce and stir until roux dissolves and mixture comes together. Continue mixing until smooth, about 20 minutes.
Remove from heat and drizzle Lee Kum Kee Pure Sesame Oil.
To assemble: lay fried steak cut fries on a platter and evenly distribute cheese curds.
Pour mapo gravy and garnish with chopped parsley. Serve immediately.