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  • 60 min
  • Intermediate
  • 10
  • 1 kilogram HARVEST GOURMET® Chargrilled Pieces
  • 3 tablespoons Shaoxing wine
  • 3 tablespoons Light soy sauce
  • 160 milligrams Peanut oil
  • 4 teaspoons Sichuan Peppercorns
  • 100 milligrams Peanut oil
  • 10 pieces Garlic cloves, thinly sliced
  • 3 tablespoons Ginger, grated
  • 150 grams Red chilli padi, chopped
  • 30 grams MAGGI Concentrated Vegetarian Stock
  • 100 grams Cornstarch
  • 3 teaspoons Chilli powder
  • 3 teaspoons Ground toasted Sichuan peppercorns
  • 1 tablespoon Salt
  • 3 tablespoons White sesame seeds
  • 200 grams Dried red chilli, chopped
  • 5 tablespoons Sichuan chilli flakes
  • 1 tablespoon 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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