The Oriental Grocer Wing Yip have come up with some delicious recipes that take only 5 minutes to cook, are packed with fresh vegetables and use a minimum amount of oil.
Wing Yip is the UK’s leading Chinese grocer with superstores in Croydon, Birmingham, Manchester and Cricklewood. With more than 2,500 products from the Far East Wing Yip say “A visit to one of our stores is like taking a trip around the world.”
During the past week temperatures have plummeted and the nights are drawing in as winter gets closer and closer. With the evenings seeming shorter than ever it makes sense spend less time creating your dinner dishes so why not have a go at one of these easy recipes from Wing Yip!
Prepare and cook this recipe in record time. Chicken inner fillets are often sold separately, and baby corn and beans are often co-packed. Even diced onions are available in many supermarkets. The only thing to cut up are peppers.
1 (170gm) Pack of Chicken Inner Fillets
1 Packet Baby Corn and Beans
1 Small Onion (sliced) or buy prepared diced onions
1 Clove Garlic (chopped)
1 Red or Orange Pepper (sliced)
1 Inch Fresh Ginger (grated)
2 tsp Wing Yip Oyster Sauce
128ml Water (about ½ cup)
1 tbsp Vegetable Oil or Spray Vegetable Oil
Marinade for Chicken
1 tsp Wing Yip Light Soya Sauce
1 tsp Cornflour
½ tsp Wing Yip Sesame Oil
1 tsp Grated Root Ginger
Add the marinade ingredients to the chicken fillets. This can be done in the morning but season before cooking the chicken is quite acceptable.
Slice the baby corn and beans in half diagonally.
Heat a non-stick wok or skillet and spray with vegetable oil.
Add the diced onions and fry until soft and slightly caramelised.
Now add the chopped garlic and the chicken pieces and stir fry to seal the meat.
While stir frying, splash a little water into the pan to create steam.
Add the baby corn, beans and peppers at this stage and cook until the vegetables are al dente.
Finally, add oyster sauce and cornflour with the remaining water and add to the wok to finish the dish.
Add a few drops to the wok before removing from the heat and serve immediately.
A light and tasty main meal or side dish. In this recipe we have used Pak Choi which can be found in most supermarkets but tenderstem broccoli is a delicious alternative. The ingredient that really makes this dish different is the crispy garlic and the garlic flavoured oil. The garlic oil (optional) and oyster sauce should be drizzled sparingly for the best flavour.
Serves 1 or 2 sharing
280g Pak Choi
3 tbsp Wing Yip Oyster Sauce
2 Cloves Fresh Garlic
4 tbsp Vegetable or Peanut Oil
Chop the garlic and fry in oil (stirring constantly) until golden. Remove from heat before it becomes too dark as garlic will continue to cook in the hot oil.
Spoon the crispy garlic on to some kitchen paper and keep aside until serving.
Cut the pak choi in half down the centre ensuring core is intact.
Bring a large pan of water to the boil.
Plunge the pak choi into the hot water.
Cook for 30 seconds or so (until stems are just cooked).
If cooking with tenderstem broccoli, cook until the stems turn translucent.
Drain well and place on a warm plate.
Mix the oyster sauce with 1-2 tablespoons of warm water.
Drizzle the oyster sauce over pak choi and then the garlic oil.
Garnish with crispy garlic and serve immediately.