

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