Meat-free La Zi Ji

Method

Submitted by Sean Aw on Mon, 08/23/2021 - 18:06

1kg HARVEST GOURMET® Chargrilled Pieces

3tbsp Shaoxing wine

3tbsp Light soy sauce

160ml Peanut oil

4tsp Sichuan Peppercorns

100ml Peanut oil

10 x Garlic cloves, thinly sliced

3tbsp Ginger, grated

150g Green whole chilli, chopped

30g MAGGI Concentrated Vegetarian Stock

COATING:

100g Cornstarch

3tsp Chilli powder

3tsp Ground toasted Sichuan peppercorns

1tbsp Salt

SPICE MIX:

3tbsp White sesame seeds

200g Dried red chilli, chopped

5tbsp Sichuan chilli flakes

1tbsp White sugar

Lightly marinade HARVEST GOURMET® Chargrilled Pieces with Shaoxing wine and light soy sauce for 30 minutes. Drain and lightly pat dry with kitchen towel.
Combine ingredients for Coating and mix well with HARVEST GOURMET® Chargrilled Pieces. Heat wok, add in peanut oil, lightly fry the HARVEST GOURMET® Chargrilled Pieces, set aside.
Combine Spice Mix together and set aside.
Toast Sichuan peppercorns in a dry pan and stir till colour turns dark brown, remove from pan, set aside. In the same pan, add peanut oil and stir-fry garlic, ginger and chopped green chilli till fragrant. Add in the spice mix and vegetarian stock, stir-fry briefly till fragrant.
Add in the fried HARVEST GOURMET® Chargrilled Pieces. Stir-fry till well incorporated. Garnish with toasted Sichuan peppercorns. Serve.