Authentic Asian Sauces
Triple Schezwan Fried Rice WIPP
What You Will Need
Ingredients
- For the Fried Rice:
- Vegetable oil 1 tbsp
- ½ green capsicum [finely sliced]
- ¼ white cabbage [shredded]
- 150g basmati rice [cooked]
- 100g hakka noodles [cooked]
- Schezwan Sauce 2 tsp (please see recipe above)
- Lee Kum Kee Light Soy Sauce 1 tsp
Sauce Mix
- For the Schezwan Sauce:
- 2 small shallots or ½ medium onion [finely chopped]
- Ginger 1 tsp [finely chopped]
- 4 - 5 cloves of garlic [finely chopped]
- Celery 1 tbsp [finely chopped]
- Black Pepper 2 tbsp
- 3 cloves of garlic [finely chopped]
- Lee Kum Kee Light Soy Sauce ½ tsp
- Lee Kum Kee Premium Dark Soy Sauce 1 tsp
- Rice vinegar 1 tsp
- Tomato puree 1 tsp
- Kashmiri chili powder 1 tsp
- Crushed Sichuan pepper 1 tsp (optional)
- Brown sugar ½ tsp
- Pinch of salt, to taste
Dressing
- For the Schezwan Gravy:
- Vegetable oil 1 tbsp
- 2 cloves of garlic [finely chopped]
- ½ carrot [finely chopped]
- 50g green beans [finely sliced]
- Schezwan sauce 1 tbsp (please see recipe above)
- Corn flour 1 tbsp
- 250ml water
- Lee Kum Kee Light Soy Sauce 1 tsp
- 1 spring onion [sliced]
Made with
Lee Kum Kee products
How to make it
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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.
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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.
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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.
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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.
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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.
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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.