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Chinese

Pan Fried Duck on Sesame Noodles

Rice noodles can sometimes taste a little bland but the addition of Wing Yip Ginger and Spring Sauce complements the duck. Lightly toasted sesame seeds and wilted watercress add crunch and flavour.

Kung Po Chicken with Chillies and Cashews

A popular restaurant dish named after a Szechuan official who had a liking for this combination of spicy, tangy sauce, chillies and cashew nuts. If you buy raw cashews, do shallow fry them until they turn a golden brown.

Sticky Kung Po Ribs and Wings

It is said, “The closer the bone, the sweeter the meat” You won’t get any sweeter than this combination of chicken wings and pork ribs. Cook on a barbecue or in the oven.

Crispy Bean Curd Salad with Kung Po Dressing

Bean curd is a good source of protein and this salad is ideal for vegans and vegetarians. Lightly season bean curd with salt and black pepper before frying in peanut oil for maximum flavour.

Tofu in Hoisin Sauce with Sesame Seeds

Hoisin Sauce is made from soya beans, vinegar, plum sauce and other flavourings. It is sweet and spicy and the flavours combined with toasted sesame seeds complement this simple vegetarian dish

Oyster Chicken with Mange Tout

Oyster sauce should be used sparingly in Chinese cooking. Used in moderation it adds wonderful flavour but too much can be over powering. This recipe uses breast meat but feel free to substitute thighs or a mixture of both.

Just Cooked Pak Choi

Pak Choi can be found in most supermarkets. However, feel free to use any other green vegetable. Tenderstem or sprouting broccoli is another healthy option. Vegetarians can use Wing Yip Mushroom Sauce.

Beef and Three Mushrooms with Oyster Sauce

In this recipe we use combination of three mushrooms – dried sliced Chinese mushroom, fresh button or chestnut mushroom and fresh oyster mushrooms. Do not use flat field mushrooms as the colour from the gills will transfer to the dish.

Steamed Sea Bass in Oyster Sauce

Steaming and fresh ginger enhances the subtle sweetness of the fish. It is traditional to steam a whole fish with it’s head on, but feel free to use halibut, cod or even salmon steaks for this recipe if you wish. Use the freshest fish you can find.