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Recipe Dry Pot

Sichuan Style Spicy Stir-fry

  • Difficulty Level: 2
  • Serves Serves: 3
  • Preparation

    10 mins

  • Cooking

    15 mins

Sichuan Chinese Food | Vegetable Beef Seafood Lunch Dinner Less Than 30 mins

What you’ll need

Ingredients

  • vegetable oil, a little
  • 2 stalks scallion
  • 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 tsp. Lee Kum Kee Premium Bouillon Powder Flavored with Chicken (No MSG Added)

Sauce Mix

  • 1.5 Tbsp. Lee Kum Kee Mala Chili Sauce
  • 1 Tbsp. Lee Kum Kee Seasoning Soy Sauce
  • 1 Tbsp. Lee Kum Kee Chili Oil
  • 2 Tbsp. Lee Kum Kee Panda Brand Oyster Flavored Sauce

Made with
Lee Kum Kee products

Mala Chili Sauce, 4 lb 10 oz (2.1 kg), Tin Can

Chili Sauces

Mala Chili Sauce
Panda Brand Oyster Flavoured Sauce, 2.27 kg, Tin Can

Oyster Sauces

Panda Brand Oyster Flavoured Sauce
Seasoning Soy Sauce, 1.75 L, Pail

Soy Sauce

Seasoning Soy Sauce
Premium Bouillon Powder Flavoured with Chicken, 1 kg can

Bouillons

Premium Bouillon Powder Flavoured with Chicken

How to make it

  1. Heat the pan and add vegetable oil; sauté the scallion, ginger, garlic, dry red pepper, and dry peppercorn. 
  2. Add shrimp, beef slices, and fish balls and stir fry for two minutes. 
  3. Add Lee Kum Kee Mala Chili Sauce, Lee Kum Kee Seasoning Soy Sauce, Lee Kum Kee Chili Oil, and Lee Kum Kee Panda Brand Oyster Flavored Sauce and stir fry until mixed. 
  4. Add all of the vegetables and some water, and keep stir frying. 
  5. Add Lee Kum Kee Premium Bouillon Powder Flavored with Chicken (No MSG Added) when the soup thickens. Pour into a pot, garnish with sesame and cilantro leaves.

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