Ingredient: Sugar, soybean oil, distilled vinegar, dried chilli 8%, salt, onion, black pepper, soybean paste (soybean, wheat, salt, sugar, hydrolyed soy protein, garlic), colorant (E150c), acidity regulator (E330).

Nutritional values ​​/ 100g of product: Energy 1768kJ / 423kcal, fats 22g, of which saturated fatty acids 3,4g, carbohydrates 53g of which sugars 46g, proteins 1g, salt 8,4g

Allergy alert: Contains wheat and soy.

Sichuan Kung Pao (4 servings):

• 1 pack of Szechuan Kung Pao Stir Fry
• 350g-450g chicken meat from chicken breast, cut into strips
• 1 teaspoon corn starch or other starch (Solamyl, ...)
• 1-2 tablespoons oil
• 1 pack (60 g) of roasted cashew nuts, almonds or peanuts
• 1 tablespoon wine (Chinese wine, port cherry, ..)

Method:

• Mix chicken strips with starch, add to hot oil and cook for 1 minute.
• Add the seasoning paste and fry for another 2 minutes.
• Add wine and fry until the meat is soft. Add nuts. Serve with warm rice or noodles.

Cooking tips: You can replace chicken with vegetables or seafood.

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