Szechuan Chilli Ginger Garlic Stir Fry Spice Paste
£0.95
Description
The three traditional flavours of chili, ginger and garlic combine to give this easy stir fry dish its Szechuan influence.
- No added MSG
- No Preservatives
- No Artificial Colours
Recipe Suggestion
Szechuan Chilli Ginger Garlic Stir Fry
Ingredients: 1 packet Szechuan Chilli Ginger Garlic Stir Fry SpicePaste, 450g (1 lb) shelled prawns, 2 tsp corn starch or corn flour, 2-3 tbsp vegetable oil, spring onions, cut into 2.5 cm (1") length as garnish
Method: Mix the corn starch with prawns until smooth. Heat oil in non-stick pan or wok on medium high heat. Add prawns and stir fry for 1 minute. Lower heat. Add SpicePaste and stir fry for 3 - 5 minutes or until cooked. Garnish and serve hot.
Variations: You may replace prawns with squid, scallops, mussels, crabmeat, fish fillet or meat. You may stir fry a combination of 450g (1 lb) tofu and aubergine or use seasonal vegetables of your choice.
Ingredients
Tomato paste, garlic, red chillies, ginger, sugar, soyabean oil, spirit vinegar, salt.
50g
