Szechuan Kung Pao
A delight for spicy lovers, this is a style of Chinese cuisine originating from Sichuan province in southwestern China. It has bold flavours, particularly the pungency and spiciness resulting from liberal use of garlic and chilli peppers, as well as the unique flavour of the Sichuan pepper. It plays a vital role in Indo – Chinese Dishes.
Water, Diced Red Peppers, Diced Onions, Sliced Spring Onions, Light Soy Sauce, White Wine, Cornflour (Nov 2600), Spirit Vinegar, Garlic Puree, Ginger Puree, Rapeseed Oil, Tomato Puree, Sugar, Salt, Cayenne Pepper, Ground Szechuan Pepper, Chinese 5 Spice
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