Stir-fried Seafood in Soy Sauce | Recipes | Lee Kum Kee Home | HONG KONG
Keywords
- Lee Kum Kee
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Cooking tools:
- Wok
- Stove
- Spatula
Ingredients
- Squid 200g (Sliced)
- Dried Shrimps 60g (Soaked & Drained)
- Chinese Chive Flowers 200g (Sectioned)
- Dried Radish 50g (Diced)
- Dried Whitebait 30g
- Fried Peanut 50g
- Garlic Chive 30g (Sectioned)
- Ginger 20g (Sliced)
- LKK Minced Garlic 1½ tbsp.
- LKK Savoury Seafood Soy Sauce 1½ tbsp.
- LKK Premium Chicken Bouillon Powder 2 tsp.
- LKK Pure Black Sesame Oil 1 tsp.
- Lee Kum Kee Shaoxing Huadiao Wine 1 tbsp.
- Sugar 1 tsp.
- Lee Kum Kee Premium Oyster Sauce 2 tbsp
- Water 4 tbsp
- Corn starch 1 tsp
- Sugar 1/4 tsp
- Lee Kum Kee White Peppercorn Powder to taste
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