Restaurant specials. No preservatives or artificial flavours. Suitable for vegetarians and vegans. Chinese style stir fry sauce with chilli paste and Szechuan pepper. This sauce uses chillies and ground Szechuan peppercorns to create an intensely spicy dish full of flavour. Create a stir at dinner with our delicious new stir fry sauce range. These sauces are inspired by Restaurant Specials we all love to eat in Oriental restaurants. For more recipe ideas visit our website: www.bluedragon.com
Water, Sugar, Glucose-Fructose Syrup, Chilli Paste (5%) (Chilli Peppers, Salt, Acidity Regulator (Acetic Acid)), Garlic Purée, Light Soya Sauce (Water, Salt, Soya Beans, Roasted Wheat, Sugar), Modified Maize Starch, Spirit Vinegar, Tomato Paste, Ginger Purée, Water Chestnuts, Toasted Sesame Oil, Ground Szechuan Pepper, Chilli Flakes, Acidity Regulator (Citric Acid)
Preparation & Storage
- Why not add a handful of chopped unsalted peanuts at the end for a bit of crunch!Recipe suggestion:Kung Po ChickenServes 2Method:1. Heat the oil in a wok or pan and add the chicken, stir fry for 2-3 minutes.2. Add the sliced vegetables and stir fry for a further minute.3. Pour over the sauce and heat through.Serve with rice or noodles.Shopping list - just add:250g chicken breast, sliced,1 bunch spring onions,1 red pepper,1 tin water chestnuts,1 tbsp vegetable oil
Store in a cool, dry place. Once opened, keep refrigerated and use within 2 days.
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