Stir fry Sichuan
Ingredients
• 150 g bell peppers cut into julienne slices
• 150 g bamboo sticks
• 100 g spring onions
• 100 g green asparagus
• 100 g sugar snap peas
• Chilies to taste
• 50 g cashew nuts
• 2-3 tbsp sunflower or
peanut oil
For the wok seasoning
• 2 tablespoons ginger, finely chopped
• 2 tablespoons garlic, finely chopped
• 1 tsp chili, finely chopped
Mix all ingredients together and set aside.
For the sauce:
• 100 ml chicken broth
• 1 tbsp Soya Light
• 1 tbsp Chinkiang vinegar
• 1 tbsp rice wine
• 1 tbsp red bean paste
• 1 tbsp starch
• 1 teaspoon sugar
• 1 tsp salt
preparation
Heat the wok until it smokes. Add the oil, heat briefly and then add the wok seasoning. Fry briefly until it smells nice. Put the vegetables in the wok, turn the flame to 100% and stir-fry for 4 minutes with "a lot of power". When the vegetables start to develop roasted aromas, pour in the sauce and put a lid on the wok for 1 minute. This will allow the vegetables to steam quickly. Remove the lid and reduce the sauce until it forms a "glaze".
Tip: Serve on rice as a main course or as a side dish.
FIRE&FOOD Special Veggie 2019
