Ingredient Notes, Cook’s Tips, and FAQs
- Dou ban jiang: I used a Pixian dou ban jiang, which is more authentic and stronger in flavor than other types of chili bean sauces/pastes. If you’re not based in Asia, the easiest way to find Pixian dou ban jiang would be to order it online. However, if can only find (or already have) Lee Kum Kee’s version of the sauce on hand, you can use it instead as the dish will still be tasty.Keep in mind that Lee Kum Kee’s Chili Bean Sauce is sweeter and has several additional flavoring ingredients as opposed to Pixian dou ban jiang. You may need adjust the quantity to taste if using LKK’s version of the sauce.
- Garlic Scapes: These are also known as garlic shoots or sprouts. They are sold by the bunch and can be found in farmer’s markets, grocery shops in Chinatown if there’s one near you, as well as in Asian supermarkets and wet markets during spring and summer.
- What to serve with this stir-fry? A bowl of steamed rice is a must to soak up the delicious sauce. You can use brown rice or cauliflower rice if you prefer. A simple side dish of stir-fried or steamed veggies such as bok choy, broccoli, Chinese broccoli, choy sum, or water spinach would pair well with this stir-fry too.
- See post above for tips and variations if you’d like to customize this stir-fry.