Stir Fried Four Seasons from McCormick

Preparation: 25 - 30 mins
Serves: 4 - 5
 
50 gm four-angled beans, cut into 5 - 6 cm lengths
75 gm French beans, cut into 5 - 6 cm lengths
75 gm sweet snow peas, tops and tails removed
75 gm long beans, cut into 5 - 6 cm lengths
12 dried red chillies, washed
3 cloves garlic, sliced thinly
3 slices ginger, 2 tbsps dried prawns, washed, soaked and chopped
1 fresh red chili, seeded and sliced into wedges
2 tbsps oil and 1/2 tbsp sesame oil

Sauce:
2 tbsps McCormick Chinese Szechuan
1/4 tsp McCormick White Pepper Ground
1 1/2 tbsps Kikkoman Oyster Sauce
1 tbsp light soy sauce
1/2 tsp sesame oil
1 tsp sugar or to taste
1 tbsp black vinegar
1 - 2 tbsp water

Method:
1. Combine sauce ingredients in a small bowl
2. Heat 1 cup oil in a wok until hot, add the long beans and French beans. Fry until they begin to crinkle and become soft without burning. Remove and drain. Discard the oil
3. Heat 2 tbsps oil and sesame oil in the wok until hot, add garlic, ginger and dried prawns. Stir-fry for 30 secs. Add dried chillies and continue to fry for an extra 10 - 20 secs
4. Add the pre-fried beans, sweet peas and the combined sauce. Cook for 1 - 2 mins. Add the four-angled beans and fresh red chili. Stir well to combine then dish out and serve