Stir-fried Rice Vermicelli with XO Sauce | Australia
Tips: Adding a small amount of oil when soaking the rice vermicelli can prevent them from sticking together.
Keywords
- Lee Kum Kee
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Cooking tools:
- Wok
- Stove
- Mixing bowl
- Chef's knife
- Cutting board
- Measuring spoon
- Spatula
- Tongs
Ingredients
- 50g Prawn Meat
- 50g Squid Tentacles
- 50g Scallops
- 100g Dried Rice Vermicelli
- 120g Bean Sprouts
- 10g Red capsicum, shredded
- 20g Spring Onion, cut into sections
- 1 tsp Lee Kum Kee Chicken Bouillon Powder
- A dash of White Peppercorn Powder
- 2 tbsp Lee Kum Kee XO Sauce
- 1 tbsp Lee Kum Kee Premium Soy Sauce
- ½ tsp Lee Kum Kee Premium Dark Soy Sauce
- ½ tsp Sugar
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