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What You Will Need

Made with
Lee Kum Kee products

How to make it

Start by making the Schezwan Sauce. Gently heat the oil in a pan, add the shallots and stir fry for 1 minute. Add the ginger, garlic and celery. Stir fry for a further minute. In the meantime, whisk together the Lee Kum Kee Light Soy Sauce and Lee Kum Kee Premium Dark Soy Sauce, black pepper, garlic. Pour into the pan.
 
Add the rice vinegar, tomato puree, Kashmiri chili powder, crushed Sichuan pepper and brown sugar. Adjust the consistency by adding some water, and continue cooking for 5 - 7 minutes. Taste and adjust the seasoning with salt and more brown sugar, if required. Set aside.
 
Next make the Fried Rice. In a separate pan, gently heat the vegetable oil and add the capsicum and cabbage. Stir fry for 5 minutes. Add the Schezwan Sauce and Lee Kum Kee Light Soy Sauce and stir well.
 
Add the cooked rice and cooked hakka noodles and continue stirring gently being careful not to break up the noodles, and continue cooking for 1 minute. Taste and adjust the seasoning with salt or Lee Kum Kee Light Soy Sauce. Turn off the heat and set aside.
 
Finally make the Schezwan Gravy. In a separate pan, gently heat the vegetable oil and sauté the garlic for 1 minute. Add the carrots and green beans and continue stir frying for another 2-3 minutes. Add the Schezwan Sauce. In a bowl mix together the corn flour with the water. Pour into the  pan, a little at a time, adjusting the consistency of the gravy to your preference. Continue cooking for a further 5 minutes.
 
Taste and adjust the seasoning with salt or Lee Kum Kee Light Soy Sauce. Sprinkle in the spring onion, turn off the heat and set aside. Serve the Fried Rice in one bowl, the Schezwan Gravy in another and the crispy fried noodles in a third bowl, essentially creating the three elements for the Triple Schezwan Fried Rice.