Authentic Asian Sauces
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Dai Pai Dong Style Assorted Stir Fry with Dried Shrimp
What You Will Need
Ingredients
- Chinese Chive Flowers 100g (Sectioned)
- Squid Tentacles 150g
- Dried Tofu 1pc (Diced)
- Dried Radish 40g (Diced)
- Cashew 30g (Baked)
- Dried Shrimp 25g
- Red Bell Pepper 15g (Shredded)
- Lee Kum Kee Minced Garlic ½ tsp
- Dried Scallion some
Seasoning
- Lee Kum Kee Fire Hot Dried Shrimp Chilli Oil 2 tbsp
- Lee Kum Kee Salt Reduced Oyster Sauce 1 tbsp
- Sugar 3g
Made with
Lee Kum Kee products
How to make it
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Rinse the dried shrimp and dried radish. Blanch the squid tentacles and set aside.
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Heat the wok with oil, add the chive flowers, stir-fry for a while. Remove and set aside.
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Stir-fry the minced garlic and dried green onions until fragrant. Add dried tofu, dried radish and dried shrimp and stir-fry for a while. Add chive flowers and squid tentacles back to the wok. Add red peppers and seasonings, stir-fry until dry. Add cashew nuts and serve.