Stir Fried Abalone with Asparagus and Bicolor Peppers in XO Sauce
What You Will Need
Ingredients
- Lee Kum Kee Abalone in Premium Oyster Sauce 2 Cans
- Asparagus 150g (cut into pieces)
- Red and yellow peppers ½pc each (cut into pieces)
- Wolfberries Appropriate Amount
- Lee Kum Kee Minced Garlic 1½ Tbsp.
- Lee Kum Kee Minced Ginger 1 Tbsp.
- Chestnut flour water 2 Tsp.
Seasoning
- Sauce of Lee Kum Kee Abalone in Premium Oyster Sauce 1 Tbsp.
- Lee Kum Kee XO Sauce 1 Tbsp.
- Lee Kum Kee Shaoxing Huadiao Wine 1 Tbsp.
Made with
Lee Kum Kee products
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How to make it
-
Heat the wok with oil, stir-fry the minced garlic and ginger with XO sauce. Set aside.
-
Add red and yellow peppers, asparagus, abalone, huadiao wine and stir-fry well.
-
Add wolfberries, sauce of Lee Kum Kee Abalone In Premium Oyster Sauce, chestnut flour water and cook until the sauce thickens.
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