Rainbow Szechuan Pepper
-
Servings
2
-
Heat Level
-
Prep Time
15 mins
-
Cook Time
10 mins
Ingredients
- 2 tbsp canola oil
- 1/4 lb deveined shrimp, tails removed
- 1/4 lb chicken breast, thinly sliced
- 1/4 tsp each salt and freshly ground pepper
- 1/2 small onion, thinly sliced
- 1 rib celery, sliced
- 1 small carrot, peeled and thinly sliced
- 1/2 red pepper, sliced
- 1 cup small broccoli florets
- 1 tbsp Blue Dragon Pure Sesame Oil
- 2 cloves garlic, minced
- 2 tsp minced ginger
- 2 tsp mild curry powder
- 1/2 pkg (250 g) Blue Dragon Rice Noodles, cooked according to package directions
- 1 sachet (140 mL) Blue Dragon Szechuan Stir Fry Sauce
- 1/2 cup bean sprouts
- 1 green onion, thinly sliced diagonally
Instructions
- Season chicken with salt and pepper. Heat the vegetable oil in a wok or large sauté pan set over high heat. Add chicken to pan and stir fry for 2 minutes or until chicken starts to brown. Add shrimp and continue to stir fry or 1 to 2 minutes or until chicken and shrimp are just cooked through. Transfer to a plate.
- Add onion, celery, carrot, red pepper and broccoli to pan. Stir fry for 1 to 2 minutes or until tender crisp. Add Blue Dragon Pure Sesame Oil, garlic, ginger and curry powder. Stir fry for 30 to 60 seconds or until fragrant. Stir in rice noodles and Blue Dragon Szechuan Stir Fry Sauce. Toss to coat. Add chicken and shrimp. Cook, stirring, for 1 to 2 minutes or until noodles are coated in sauce and heated through.
- Garnish with bean sprouts and green onions.
