Stir Fried Abalone with Asparagus and Bicolor Peppers in XO Sauce | HONG KONG
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Keywords
- Lee Kum Kee
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.
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