Beijing tea house stir-fry recipe Recipe

Name: Beijing tea house stir-fry recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp Vegetable oil; 1 tsp Szechuan peppercorns; 3 Garlic cloves, sliced lengthways; 1 2.5 cm Piece root ginger, peeled and finely chopped; 1 Red onion, finely chopped; 1 tsp Chilli flakes; 250 g (8.8oz) Oyster mushrooms, torn in smaller pieces; 200 g (7.1oz) Pak choi, cut in half; 2 tbsp Soy sauce; 1 tbsp Vegetarian oyster sauce; 150 g (5.3oz) Rice, to serve (optional)

Servings: persons

2 tbsp Vegetable oil
1 tsp Szechuan peppercorns
3 Garlic cloves, sliced lengthways
1 2.5 cm Piece root ginger, peeled and finely chopped
1 Red onion, finely chopped
1 tsp Chilli flakes
250 g (8.8oz) Oyster mushrooms, torn in smaller pieces
200 g (7.1oz) Pak choi, cut in half
2 tbsp Soy sauce
1 tbsp Vegetarian oyster sauce
150 g (5.3oz) Rice, to serve (optional)

1
Heat a large wok over a high heat and add the oil.
2
Once smoking hot, remove from the heat and add the Szechuan peppercorns.
3
Stir in the hot oil for 30 seconds and then remove with a slotted spoon.
4
This will give you all their spicy numbing flavour without leaving behind any gritty bits.
5
Reheat the wok over a high heat.
6
Once smoking hot again, add the garlic, ginger, onion and chilli flakes and stir-fry for 1-2 minutes, or until everything starts to turn golden.
7
Add the mushrooms and stir-fry for another 2 minutes until they start to wilt and take on a little colour, then add the pak choi and stir-fry for 2 minutes until it starts to soften.
8
Pour in the soy sauce and oyster sauce and stir-fry for 1 minute until everything is coated in the rich juices and piping hot.

361

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tbsp Vegetable oil, 1 tsp Szechuan peppercorns, 3 Garlic cloves, sliced lengthways, 1 2.5 cm Piece root ginger, peeled and finely chopped, and more.

Yes, Beijing tea house stir-fry recipe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beijing tea house stir-fry recipe

How did you like this recipe?

Frequently Asked Questions