Wok-fried Giant Grouper Fillet with Fresh Lily Bulb
What you’ll need
Ingredients
- 200 g giant grouper fillet [sliced]
- 100 g celery [sectioned]
- 30 g black fungus
- 30 g fresh lily bulb
- 40 g red, green and yellow bell peppers [chopped]
- 100 g sugar snap peas
Marinade
- ½ tsp. Lee Kum Kee Premium Bouillon Powder Flavored With Chicken (No MSG)
- A little White Peppercorn Grinder
- ½ tsp. cornstarch
Seasoning
- 2 Tbsp. Lee Kum Kee XO Sauce
- 1 ½ tsp. Lee Kum Kee Premium Oyster Sauce
- ½ tsp. Lee Kum Kee Premium Bouillon Powder Flavored With Chicken (No MSG Added)
- ½ tsp. Lee Kum Kee Minced Garlic
- ½ tsp. sugar
- a little cornstarch slurry
- ½ tsp. ginger [chopped]
Made with
Lee Kum Kee products
How to make it
-
Marinate the giant grouper fillet for 10 minutes.
-
Cook the black fungus and sugar snap in boiling water until fully cooked and drain.
-
Heat a wok with cooking oil, and pan-fry the giant fillet grouper until both sides are golden brown and set aside. Sauté the chopped ginger and minced garlic until fragrant. Add the celery, black fungus, sugar snap peas and bell peppers, and stir-fry well. Add the fillet, fresh lily bulb and the seasoning mix, and stir-fry over medium heat.
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