Category: Oyster sauce

Prawn, veg and wild rice stir fry.

March 15, 2019

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So you’re itching for a takeaway this weekend but you either don’t want to spend that much money or maybe you just want to be healthy? When I created this for my regular slot on BBC Leicester, it had very popular interest. I was so pleased how many people loved it. This is my kind of food that I can just grab my wok, my chopsticks and Chinese bowls and cosy up on a chair and devour it with no guilt whatsoever. Not that I do when it comes to food!

Theres lots of flavour in this dish and crammed with veg. Another great thing you will like is if you cook and cool the rice the night before, you can whip this up in about 8 minutes, yes really.

This recipe can be tweaked a little to your taste, a lot of my recipes are, so if you don’t want say the chilli in it then take it out.

Hear me cooking it for Ben’s show on BBC Leicester by clicking this link.

Ingredients:

( Serves 2 )

  • 1 tbsp of raw coconut oil ( veg or sunflower if not )
  • 1 clove of garlic finely chopped
  • 1 thumbnail size amount of fresh ginger
  • 1 small carrot or half a large carrot sliced thinly ( Julienne )
  • 1/2 a red pepper sliced thinly
  • 1/2 a yellow pepper sliced thinly
  • a handful of sugar snap peas sliced thinly lengthways
  • a good handful of edamame beans (soya) frozen and defrosted
  • 2 large leaves of spring greens sliced ( or use any greens you can i.e pak choi, kale or chard)
  • 12 or more if you require of large prawns ( I used frozen cooked and then defrosted)
  • 150g of cooked wild basmati rice and cooled.
  • 1 tbsp light soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp chilli bean sauce ( widely available in Asian supermarkets ) More if you want more hotness to it.
  • a pinch of caster sugar.
  • 1 spring onion split in half and sliced thinly
  •  handful of fresh coriander chopped.

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Method:

  • Fire up your wok and add in your coconut oil, once evaporated and hot add in your peppers, after a minute add in the carrot and stir or toss around the wok.
  • Then add in your sugar snap peas and again cook for about another minute.
  • By this point pop in your garlic and ginger and allow to cook for a further minute.
  • Add in your edamame beans, then spring greens and toss around the wok.
  • Then pop in your prawns, stir and then add your sauces and sugar. Allow to cook down for a further minute.
  • Add your wild rice and cook for a couple of minutes allowing it to heat through again.
  • Finish off with your spring onions and coriander and serve into bowls.

 

NB*  If you have any left over, keep cold for the next day for lunch. Makes a great alternative to a boring sandwich.

 

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Singapore stir-fried noodles with king prawns

January 16, 2016
I have a couple of Dishes that I always cook for myself be it every week or at least every other week and this recipe is one of them. I love eating all types of Asian cuisine but this is a great one to do if you don’t want to break the bank balance and order a takeaway.

  You may not have all the store cupboard ingredients in at first, but once you do have them in, you can use them for other recipes I will be doing or have already created, so they won’t go to waste and will last for a long time.

  This dish can be cooked in 10 minutes (15 if you include the prep), it’s a super quick, simple recipe that has lots of flavour in there of you. 
 If you are one of these people that when you order a Chinese takeaway you choose a chow mien dish and then put curry sauce on top of it, well this is the one for you! 

  This recipe can be cooked at any time of year and also is so great for using up any odd bits of vegetables you have in the fridge. Perfect for a Friday or Saturday before you do a shop for the next week ahead. 
 A Frugal takeaway made at home… A “Fake-away” 



Singapore stir-fried noodles with King Prawns:






Ingredients:
( Serves 2 approximately)
  •    A good handful of king prawns ( I normally would say at least 8 per person but I love Prawns!) I tend to buy a 225g frozen packet of raw or cooked ones as they are more economical. Just defrost thoroughly first.
  •  1/2 250g pack of  Singapore noodles ( thin type )( I buy mine from Wang Fung Hong in Leicester)
  •  2 tbsp Rapeseed oil or groundnut oil
  •  2 Cloves of garlic chopped finely
  •  Thumbsize nail amount of fresh Ginger grated or chopped fine
  •  half a red chilli chopped finely
  •  1 small onion sliced
  •  2-3 Chestnut mushrooms or shitake sliced
  •  1 small carrot sliced thinly
  •  1/2 red pepper sliced lengthways 
  •  1/2 yellow pepper sliced lengthways
  •  1/4 celery stick sliced thinly on an angle 
  •  2-3 Chinese leaves sliced or you could use pak choi or even both( Again mine are from Wang Fung Hong in Leicester)
  •  A good handful of Bean sprouts ( Wang Fung Hong as they are in bigger packs )
  •  2-3 spring onions sliced diagonally 
  •  small handful of chopped coriander to finish
(Stir fry sauce):
1 tbsp light soy sauce ( Wang Fung Hong )
1 tbsp oyster sauce ( Wang Fung Hong )
1/4 chicken stock pot
1 tbsp Chinese hot and spicy curry sauce concentrated paste ( Mine was from Wang Fung Hong ) you can use a mild or medium curry powder if you can’t find
pinch of caster sugar 
150 ml of water
Method:
*  Cook noodles to packet instructions and rinse under cold water to cool, if you don’t, they stick.
  •  In a wok add your oil and start to fry off your sliced onion, celery, carrot and mushrooms for a minute or two until starting to colour and soften.
  •  Add your Garlic, ginger and chilli but be careful not to burn, stir and then add in  the sliced peppers, and stir for about another minute.
  •  Then add in your prawns, chinese leaves or pak choi or both and continue to toss the ingredients around the wok.
  •  Start to add in your sauces i.e. soy, oyster, chicken stock and just make a little area by moving the veg away in the wok and pop in your curry paste, using a spoon stirr in the paste, add water and start to coat all the veg.
*  Add in your noodles, stir, add then spring onions and coriander plus if it needs a little extra of any sauces. Serve in a bowl and enjoy.





Easy king prawn and egg fried rice

October 14, 2015
There is something I find quite comforting with a fried rice dish. In British takeaways or restaurants we tend to order it as a side dish but I find it a great supper in-itself. 
  I feel sometimes people are a little unsure and daren’t try to cook Chinese favourites at home but they really are easy to do.
   The key to a successful fried rice is to always make sure your rice is cooked and cooled down to cold before frying it in the wok, else hot rice to a hot pan just will stick together. My recipe is done from scratch or you could cook your rice the day before.
  I have used King Prawns but you could substitute to Chicken, turkey or Pork.
  This is a delicious meal that only takes 15 minutes to do, so is perfect when you need to get food on the table fast. Just don’t forget the chopsticks!

Easy king prawn and egg fried rice:


Ingredients:
  • 250g Long grain rice 
  • 2-3  tbsp Rapeseed oil ( can burn quickly, just be careful ) or use vegetable, or groundnut oil
  • 2 cloves of garlic finely chopped
  • A thumbnail size of fresh Ginger grated
  • 2 eggs 
  • 2-3 Spring onions chopped (save some for on top at the end)
  • a few leaves of green pak choi chopped 
  • tbsp of light soy sauce or superior light ( found in Chinese supermarkets. Mine was from Wang Fung Hong in Leicester )
  • tbsp of Oyster sauce ( Wang Fung Hong )
  • cracked black pepper to season


Method:
  • Cook rice to packet instructions. In a sieve or fine colander under cold water rinse the rice until all cold, not sticky and no water at all. Pop aside.
  •   Heat a little oil in your wok and once hot pop in your scrambled eggs, just folding in the wok until almost cooked, do not scramble vigorously.Then place aside in a bowl.
  •   Place some oil in your wok again and start to fry off some of your spring onions, pak choi, stir, then add in garlic and ginger for only about 30 seconds.
  •   Pop in your sauces to your veg, stirring, then add in your Rice, stir or toss all around the wok allowing the sauce to coat your rice. Add in your prawns and cook for a couple of minutes.
  •   Then stir in your cooked eggs from before, stir and add some pepper to season. 
–  Once all is perfectly hot, serve into bowls and place on some finely chopped spring onion. 




   

Oriental Quinoa salad with sticky Chicken for BBC Radio Leicester

July 7, 2015
Last week saw temepratures reaching to up to 35 degrees in some parts of the UK,maybe more Im not sure, that was on the Wednesday.  I knew I was on the radio with Ben for BBC Radio Leicester on the Friday so I knew I had to do something light. I did not want to be in and out the oven when the sun is blazing through.  
   So I thought I’d share a recipe that I did last year just by chance one day for lunch. It’s a salad thats just so refreshing and crunchy when the days are hot, very simple to make and lets face it with the words sticky chicken in it, its got to be a winner.

  Its chose to use Quinoa ( pronounced Keen-wah ) as its high in protein but also is a wheat alternative, so it will fill you up but not bloat you. Don’t be afraid of cooking it, its very simple.

  This Salad is a great way of introducing different grains into your children’s diet or even your own.  You can either Pan fry the chicken like I did or even marinate the chicken with the sauces and then pop onto the BBQ.

  You can hear me doing my recipe here with Ben and by the way, If you can’t see much Chicken left on some of the pictures, well, thats Ben’s fault.


Oriental quinoa salad with sticky Chicken:




Ingredients:
(Serves 2 approximately)

Chicken:

–  1 Chicken thigh for 2 people sliced into strips
–  1-2 tbsp the oil of your choice ( I used coconut oil, Lucy Bee )
–  1-2 cloves of Garlic depending on size
–  Thumbnail amount of grated fresh Ginger
–  1/4 Red chilli (without seeds) chopped finely
–  Tbsp light soy sauce ( Mine is from Wang Fung Hong in Leicester )
–  Tbsp Oyster sauce ( Wang Fung Hong )
–  Good pinch of caster sugar
–  good squeeze of lime juice
Salad:

–  A good handful of Quinoa cooked
–  Handful of sugar snap peas thinly sliced lengthways 
–  2 handfuls of bean sprouts
–  1 carrot thinly sliced ( julienned) 
–  1/4 of side of White cabbage thinly sliced
–  3 spring onions chopped
–  3-4 leaves of Pak choi sliced diagonally 
–  6 radishes round or breakfast sliced into thin rounds
–  few leaves of fresh coriander chopped
–  May need an extra spritz of lime to taste


Method:





*  Cook off Quinoa to packet instructions. Then rinse in a sieve under cold water and drain.

*  Slice chicken and fry off in a frying pan on a medium heat. Add Garlic, ginger and chilli and fry off for a couple of minutes.

*  Once Chicken is starting to brown, add your soy stir and cook for a minute or two.

*  Add your oyster sauce, stir and cook for another minute.

*  Sprinkle in your sugar, spritz of lime and let it cook on a low heat for another 3-4 minutes or until nice and brown and sticky.

* Whilst your chicken is cooking away, prepare your salad.

*  Add your cooked quinoa to the salad, add your Chicken, chopped coriander and then toss all together.

*   Taste to see if it needs extra lime or not. Then serve.






Chinese steamed Sea bass with Stir Fried Greens for Food Friday on BBC Leicester

January 20, 2015


One thing that I get asked a lot by people, especially Mums with children (Teenagers more) is how to create take away favourites at home.  If I am not mistaken, I do believe we are calling this a “Fake-away” .  I have always cooked Takeaway favourites at home particularly Chinese dishes for many reasons: 1, Healthier. 2, It’s being Frugal. 3, you know exactly what is in your food and 4, you can get the Children involved with you in preparing it.  I could go on. 
  So last Friday was my Slot for doing my regular Food Friday programme with Ben Jackson on BBC Radio Leicester.  I felt that I wanted to do a “Fake-away”dish that is super Healthy, Super quick and also fairly Cheap… Well it’s certainly cheaper than picking up the Phone and ordering a banquet! 
  It’s also January, you may want to loose a few pounds? Or just changing the way you eat? Get some more Fish into your Diet? It was Friday after all, so a healthier Fish Friday! 

   I felt I should share a dish I regularly cook for myself.  It has hardly any ingredients in it but is PACKED FULL of flavour. Plus this style of cooking is so easy to do and such a great interacting dish, by if you put this in the middle of the table, you can all get stuck in. It’s a great dish to do for an intimate dinner also where you just do not want to spend all night slaving over the stove, if you know what I mean! 
  Even though it may not look spectacular, it has been a real hit so far. Listen here to hear Myself showing Ben how to do this Quick, Simple, healthy dish.
  
By the way, Ben couldn’t wait to dive in as you can see by the pictures as I haven’t one with all the fish intact! Sorry! 

Chinese Steamed Sea bass with Stir fried Greens


Ingredients:

(For the Sea Bass)

–  1 whole Sea bass or Sea Bream
–  3 inch piece of Fresh Ginger Julienned (Sliced finely length ways)
–  5 spring Onions julienned (sliced Length ways)

(For the dressing)

–  2 Tbsp Light Soy Sauce (I used one specifically for Seafood) (I buy all my sauces from my local Chinese Supermarket Wang Fung Hong in Leicester)
–  2 Tbsp Dry Sherry ( I used Pedro Ximenex )
–  Juice of 1 clementine or half an Orange
–  2 Tbsp of Water

(For the Sir Fry Veg)

–  2 tsp Raw Organic Coconut oil ( I use Lucy Bee )or another oil you have but Coconut will add extra flavour
–  5-6 Leaves of Pak Choi
–  3 inch piece of cucumber Sliced length ways 
–  approximately 10 sugar snap peas Sliced Length ways
–  2 cloves of Garlic sliced (Chopped Roughly)
–  1/2 Red chilli Diced finely 
–  2 Tbsp Light Soy Sauce ( Wang fung Hong )
–  1 Tbsp Oyster Sauce ( Wang fung Hong)
–  2 Tbsp Water
– Pinch of caster Sugar

Method:

–  Preheat your Oven on a warming setting, about 100c

–  Take a Large Wok and fill with approximately 1/4 Litre of water and place a grid of some kind so you can place a plate on top or if you have a bamboo steamer…Even better! 

–  Turn the heat up high so your water will start to boil but not too Rapid.

–  Put in Half of your sliced Ginger and Spring onions into the cavity of the fish, score diagonal lines through the skin of the fish, about 4 but making sure you don’t go too deep.

–  Place the fish onto your Plate or Steamer and cover with a lid or in my case I used another Wok. Steam for about 10 minutes.

–  After 10 minutes place the rest of your Spring Onions and ginger on top and half of your dressing over the fish. Continue to stem for a further 5 minutes.

–  Once cooked and the flesh will just flake away, place into the oven on a large serving dish with the dressing, veg and juices to keep warm.

–  In the meantime Stir fry your veg in the Coconut oil and as the veg starts to cook down after a couple of minutes add your sauces, water and sugar.

–  Serve as it is on large dishes so people can dive in and you could also serve some Noodles and Boiled Rice if you wish.