Details
Lee Kum Kee's mala red oil chilli sauce brings the numbing-hot (ma la) flavour of Sichuan to a single spoonful: Sichuan peppercorns, two kinds of chilli, star anise and other whole spices are infused into red chilli oil with shallots, garlic and fermented black beans for a rounded, aromatic heat. It is the quick route to mapo tofu, mouth-watering chicken, dan dan noodles or a mala-style stir-fry, and just as good drizzled over dumplings, cold noodles or a bowl of rice. Suitable for vegans. Stir well before use and refrigerate after opening.
