Ingredients: Water, Sugar, Hot Chilli Sauce (Water, Chilli (25%), Sugar, Garlic, Modified Starch, Cornstarch, Salt, Acetic Acid), Hot Bean Sauce (Salted Soybeans, Chilli, Water, Garlic, Sugar, Palm Oil, Salted Black Beans, Sesame Oil, Colour: Caramel, Citric Acid, Spice), Conflour, Rapeseed Oil, Ginger, Worcestershire Sauce (Malt Vinegar (from Barley), Spirit Vinegar, Molasses, Sugar, Salt, Anchovies (Fish), Tamarind Extract, Onions, Garlic, Spices, Flavouring), White Vinegar (Water, Acetic Acid), Salt, Flavour Enhancer: E621, Garlic (Sulphites). 

ALLERGY ADVICE: FOR ALLERGENS, SEE INGREDIENTS IN BOLD. 

Produced in a factory that handles Nuts, Peanuts and Sesame

• STEP 1: Heat 1 tbsp of vegetable oil in a large frying pan or wok.
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• STEP 2: Stir-fry 70-80g of sliced lean beef, chicken or seafood until partly cooked.
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• STEP 3: Add 80g of sliced mixed vegetables such as onion, carrots, bamboo shoots, red peppers or red chillies for extra heat.
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• STEP 4: Continue to stir-fry for 1 minute. Add 130g of Mayflower Szechuan Sauce.
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• STEP 5: Bring back to heat and continue cooking for 30 seconds or until the whole mixture is piping hot.
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• STEP 6: Serve with white rice or fried rice.