Stir Fried Abalone with Asparagus and Bicolor Peppers in XO Sauce | HONG KONG

Name: Stir Fried Abalone with Asparagus and Bicolor Peppers in XO Sauce | HONG KONG
Ingredients: Lee Kum Kee Abalone in Premium Oyster Sauce 2 Cans; Asparagus 150g (cut into pieces); Red and yellow peppers ½pc each (cut into pieces); Wolfberries Appropriate Amount; Lee Kum Kee Minced Garlic 1½ Tbsp.; Lee Kum Kee Minced Ginger 1 Tbsp.; Chestnut flour water 2 Tsp.; Sauce of Lee Kum Kee Abalone in Premium Oyster Sauce 1 Tbsp.; Lee Kum Kee XO Sauce 1 Tbsp.; Lee Kum Kee Shaoxing Huadiao Wine 1 Tbsp.

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Ingredients

Lee Kum Kee Abalone in Premium Oyster Sauce 2 Cans
Asparagus 150g (cut into pieces)
Red and yellow peppers ½pc each (cut into pieces)
Wolfberries Appropriate Amount
Lee Kum Kee Minced Garlic 1½ Tbsp.
Lee Kum Kee Minced Ginger 1 Tbsp.
Chestnut flour water 2 Tsp.
Sauce of Lee Kum Kee Abalone in Premium Oyster Sauce 1 Tbsp.
Lee Kum Kee XO Sauce 1 Tbsp.
Lee Kum Kee Shaoxing Huadiao Wine 1 Tbsp.

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Stir Fried Abalone with Asparagus and Bicolor Peppers in XO Sauce | HONG KONG

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Ingredients

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