MEAT-FREE LA ZI JI
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1 kilogram HARVEST GOURMET® Chargrilled Pieces
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3 tablespoons Shaoxing wine
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3 tablespoons Light soy sauce
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160 milligrams Peanut oil
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4 teaspoons Sichuan Peppercorns
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100 milligrams Peanut oil
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10 pieces Garlic cloves, thinly sliced
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3 tablespoons Ginger, grated
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150 grams Red chilli padi, chopped
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30 grams MAGGI Concentrated Vegetarian Stock
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100 grams Cornstarch
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3 teaspoons Chilli powder
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3 teaspoons Ground toasted Sichuan peppercorns
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1 tablespoon Salt
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3 tablespoons White sesame seeds
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200 grams Dried red chilli, chopped
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5 tablespoons Sichuan chilli flakes
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1 tablespoon White sugar
Preparation
1
Lightly marinade HARVEST GOURMET® Chargrilled Pieces with Shaoxing wine and light soy sauce for 30 minutes. Drain and lightly pat dry with kitchen towel.
2
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.
3
Combine Spice Mix together and set aside.
4
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.
5
Add in the fried HARVEST GOURMET® Chargrilled Pieces. Stir-fry till well incorporated. Garnish with toasted Sichuan peppercorns. Serve.
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