Skip to content
Logo

Spring

Szechuan Style Beef Stew

Serve this hearty stew with a twist with rice or bread. The star anise and cinnamon (use whole spices) give it a light spicy flavour. As an alternative, replace beef with pork or chicken.

Spare Ribs with 5 Spice and Hoi Sin

Here are two ways to cook spare ribs, on the BBQ or in the oven. Which ever method you use, do make sure you marinade the ribs for at least 3 hour.

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.