Stir-fried prawns with diced meat in sichuan style

Serves 4 Prep time 10 minutes
Cook time 10 minutes

200g prawns, deveined and shelled
100g ji tui gu (shaggy mane mushroom), diced
15g hua gu (floral mushroom), diced
100g winter bamboo shoot, diced
100g pork belly, diced
30g chilli padi, diced
5g ginger, diced
½ tbsp chilli liquid seasoning
½ tbsp vinegar
½ tsp Sichuan peppercorn oil
½ tsp sesame oil
5g sugar
50g bean sprouts, tops and ends removed

Garnish
30g leeks, diced

• Quick-fry prawns in a bit of hot oil for a few seconds.
• Pan-fry ji tui gu, hua gu, winter bamboo shoots, pork belly, chilli padi and ginger.
• Add prawns to the pan.
• Add chilli liquid seasoning, vinegar, Sichuan peppercorn oil, sesame and sugar. Stir fry until the sauce is mixed.
• Add in the bean sprouts and fry for a few seconds.
• Place on a plate and garnish with leeks.

Zhen says: “The ingredients for this stir-fried dishcan be found in supermarkets. To lower the spice levels, omit the chilli padi.”

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