Sichuan Style Spicy Stir-fry | Recipes | Lee Kum Kee Food Professional Canada
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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
- 1 tsp. Lee Kum Kee Premium Bouillon Powder Flavored with Chicken (No MSG Added)
- 1 1/2 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
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