Sichuan crimson meat scoot-fry  Sichuan crimson meat scoot-fry 7655 sichuan crimson meat scoot fry

Sichuan crimson meat scoot-fry

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recipe image  Sichuan crimson meat scoot-fry a7b07c9dacf5588a641786f4e7e30d90 l

This wholesome Sichuan crimson meat scoot-fry stuffed fat of vegetables, is tasty to like and in actuality speedily cook dinner.

Feb 28, 2010 1:00pm

  • 25 minutes cooking
  • Serves 4
  • Print  Sichuan crimson meat scoot-fry printer



  • 3 teaspoon sichuan peppercorns
  • 500 gram sliced crimson meat fillet steak
  • 2 tablespoon peanut oil
  • 100 gram toddler corn, halved lengthways
  • 30 gram oyster mushrooms, sliced thinly
  • 30 gram shiitake mushrooms, sliced thinly
  • 100 gram broccolini, lower into 5cm lengths
  • 100 gram gai lan (chinese language broccoli), lower into 5cm lengths
  • 2 tablespoon soy sauce
  • 1 1/2 tablespoon chinese language cooking wine


Sichuan crimson meat scoot-fry

  • 1

    Trail-fry pepper in a dry wok, over excessive warmth, for 2 minutes or till aromatic. Steal faraway from wok; crush with grinder or mortar and pestle. Mix pepper and crimson meat in a medium bowl with half the oil; turn to coat crimson meat in mixture.

  • 2

    Trail-fry crimson meat, in batches, over excessive warmth, 2 minutes or till staunch browned. Steal faraway from wok; quilt to defend warmth.

  • 3

    Warmth final oil in wok; scoot-fry corn and mushrooms for 2 minutes or till nearly at ease. Add broccolini and gai lan; scoot-fry 1 minute or till gai lan staunch begins to wilt. Return crimson meat to wok with sauce and wine, tossing to mix. Season to taste.

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