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Stir-fried Chicken and Beef with Premium Light Soy Sauce

Preparation Time:   25  (mins)
Cooking Time:   8  (mins)
Cooking Method:   Saute Stir-fry
Cook level:   Difficult
Serving Size:   4  (person)


Chicken fillet 150 g [diced]
Beef fillet/tenderloin 150 g [diced]
Lotus root 150 g [sliced thinly]
Fresh lily bulb 50 gtorn into pieces
Sugar snaps 50 g [halved]
Carrot (s) 25 g [sliced thinly]
Chili 1 pcs [red, cut into pieces]
Cooking wine 1 tbsp


Premium Light Soy Sauce 1 1/2 tbsp
Pure sesame oil 1 tsp
Corn starch 1 tsp
Sugar 1/2 tsp
Premium Light Soy Sauce 2 tbsp
Water 1 tbsp
Corn starch 1 tsp
Sugar 1/2 tsp

  1. Deep-fry lotus root in hot oil until golden yellow and crisp.  Drain and put on a serving plate.
  2. Marinate chicken and beef for 15 minutes.
  3. Saute red chili in 2 tbsp oil.  Add chicken, beef and stir-fry until done.  Add lily bulb, sugar snaps, carrot and stir-fry for about 2 minutes.  Sprinkle with  wine.  Stir in sauce mix, heat through and pour over fried lotus root.

Tag: Beef, Chicken, Premium light soy sauce

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