Recipes: Oriental Winter Warmers

Yellow Bean Pork Stew (pictured above)

Serve with steaming, hot rice
Serves 2

Ingredients
1 large white onion
4 - 5 cloves garlic
3 tbsp peanut oil or vegetable oil
740g pork (from shoulder or leg) - cut into bite size pieces
1 jar Wing Yip Yellow Bean Sauce
180ml water
2 medium potatoes (halved or quartered)
2 tbsp Wing Yip Light Soya Sauce
1 tbsp Wing Yip Dark Soya Sauce
3 spring onions (cut into 3 cm lengths)
Salt & Pepper to taste

Method
Blitz onion and garlic in a food processor or chop finely.

Heat oil in a large lidded pot and fry onion and garlic for approximately 10 minutes, or until it starts to colour.

Add a third of the pork and stir well to seal the meat. Keep adding pork a bit at a time until all pork has been added and sealed.

Empty the yellow bean sauce into the pot and then fill the empty jar up with water, adding this to the pot.

Bring to the boil, then cover and lower the heat to allow stew to simmer for 30 minutes. Ensure the meat and sauce does not stick to the bottom of the pot by stirring regularly. Add a splash of water if necessary.

When the pork is nearly cooked, add potatoes, light and dark soya sauce. Cover again and simmer until potatoes are cooked through.

Before serving, taste to adjust seasoning and stir in the spring onions.

---

Beef and Broccoli in Oyster Sauce

The broccoli in this dish is super nutrient rich, while the beef is high in protein and a great source of B vitamins.
Serves 2


Ingredients:
340g beef steak (sirloin or fillet steak)
2tsp Wing Yip Light Soya Sauce
2tsp sesame oil
1tsp corn flour
284g broccoli (cut into florets and blanched)
2tsp minced ginger (or fresh)
75ml Wing Yip Oyster Sauce
2tbsp peanut oil

Method:
Cut the beef thinly across the grain and season with light soya sauce, sesame oil and a little cornflour.

Clean and blanch the broccoli florets.

Heat the peanut oil in a wok and fry the ginger and broccoli together. Remove from wok and set aside.

Turn up the heat and add the beef in batches to seal the meat.

Add the Oyster sauce and broccoli and stir well. If you prefer your beef pink, now is time to turn off the heat. Alternatively continue cooking for another 2 minutes.

---

Kung Po Turkey with Oriental Stuffing

Turkey is in season with both Thanksgiving and Christmas approaching, why not try something different?
Serves 6


Stuffing ingredients
2tbsp peanut oil
85g Chinese sausage or chorizo (finely sliced)
28g dried sliced mushrooms (soaked and chopped)
1tbsp Wing Yip Light Soy Sauce
1tbsp Wing Yip Oyster Sauce
1tsp ginger juice (from grated fresh ginger)
2tbsp black rice vinegar
228g jasmine rice, washed and drained
170ml vegetable stock

Turkey ingredients
1 turkey
1 cocktail stick
1-2tsp five spice powder
Salt for seasoning
6-8 star anise
2-3 cinnamon sticks
185ml jar Wing Yip Kung Po Sauce

Method
Heat the peanut oil in a wok and fry the sausage and mushrooms. Lightly season with Light Soy, Oyster Sauce, ginger juice and black vinegar, then remove from heat.

Add the rice and stir-fry for 2 minutes.

Remove the rice mixture and place in a pot. Add the vegetable stock. Cook on a medium-high heat initially and, when holes appear in the rice, turn the heat down to the lowest setting, cover and allow to continue cooking in its own steam for approximately 10 minutes.

When rice mixture is cooked, allow to cool and then stuff the neck of the turkey, pressing firmly into place. Secure the neck flap with a cocktail stick.

Rub body of the turkey with five spice powder and season the skin with salt. Place star anise and cinnamon inside the cavity and cook to instruction on packaging.

30 minutes before the turkey is ready, remove and using a pastry brush baste in a thick layer of Wing Yip Kung Po Sauce.

Continue cooking and once cooked, remove from oven and serve.

---

Oriental Mushroom Pudding

A great vegetarian option for the dinner table.
Serves 2


Filling ingredients
1 onion, diced
1tbsp margarine or butter
5 cloves
2 cloves garlic, minced
1 celery stick, diced
100g wild mushrooms, roughly chopped
1tbsp plain flour
50ml red wine
100ml vegetable stock
100g chestnuts, roughly chopped
1tbsp panko breadcrumbs (or make your own using coarsely ground stale white bread)
1/2tbsp five spice powder
2tbsp fresh coriander, chopped
2tbsp fresh thyme, chopped
Salt and pepper

Pastry ingredients
150g self-raising flour
75g vegetarian suet
1tbsp dried coriander
1tsp salt
1/2tsp mustard powder
2tbsp margarine or butter

You'll also need
Large saucepan
Foil
Greaseproof paper
String

Method
Fry the onion in the margarine or butter with the cloves, over a low heat until soft.

Add the garlic, celery and mushrooms and continue frying until soft.

Remove the cloves, add the flour and stir until absorbed. Cook on a low heat, stirring until the flour has changed colour. Remove from heat and slowly add the red wine followed by the stock. Stir the mixture constantly to ensure the liquid absorbs evenly.

Place back over a low heat and cook for a further minute, then add chopped chestnuts, panko breadcrumbs, five spice powder and herbs. Season to taste with salt and pepper, then set the mixture aside.

Fill a large saucepan with water and put on the boil.

Mix the pastry ingredients together in a bowl and slowly add enough water to make a dough (approximately 200ml).

Separate one quarter of the dough for the lids and cover with a damp cloth. Set aside.

Grease the inside of the bowls with margarine or butter. Divide the remaining mixture in half and roll out into large discs, big enough to fill the pudding bowls with a small amount to cover the edges.

Divide the mushroom mixture between the two bowls. Divide the remaining pastry in two and roll out to make lids.

Wet the pastry, which overlaps the top of the bowls and press lids carefully onto the bowls. Trim any excess.

Grease two pieces of foil and place each on top of the puddings. Cover each piece with greaseproof paper, tying string around to secure to the bowls.

Carefully lower into boiling water and allow to simmer for approximately two hours.

Allow to rest for about 10 minutes before serving the puddings.

Wing Yip has four superstores located in Birmingham, Cricklewood, Croydon and Manchester which stock more than 4,500 authentic Oriental groceries and products. Its online store www.wingyipstore.co.uk is home to a library of Far Eastern recipes.