What You Will Need

Made with
Lee Kum Kee products

How to make it

Make the Beijing sauce by mixing together the Chili Sauce, , Lee Kum Kee Hoisin Sauce, Salt, veggie stock and honey in a bowl.
Make the Veggie Stir Fry by heating a wok on high and add Sesame Oil.
Stir in the ginger, garlic and chili and stir fry for 30 seconds.
Add the capsicums, onions, baby corn and button mushrooms. Stir well and toss together for 2 minutes. Add the Beijing Sauce, hot vegetable stock and corn flour mixture.
Stir well and allow to heat through for 2 minutes, until the sauce has thickened.
Add the pak choi and mix well. Allow to cook through for 1 minute before turning off the heat. Serve sprinkled with toasted sesame seeds.