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Ingredients Jump to Instructions ↓

  1. 250 g Fresh lily bulb

  2. 90 g 1 pc

  3. 1 tbsp

Instructions Jump to Ingredients ↑

  1. Blanch sugar snaps in boiling water. Drain.

  2. Stir-fry lily bulb and bell pepper in 2 tbsp oil. Stir in sugar snaps, Lee Kum Kee Seafood Soup Base For Hot Pot and heat through.

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