Friday, 1 April 2016

Review: Wing yip oriental store ft a yellow bean crispy chicken with broccoli, cashew nuts & noodles recipe


If you have learnt anything from my blog over the months, it'll have been that I LOVE oriental foods.

And I am so happy that now the children are starting to get into different oriental flavours too.

So we, as a family, now have at least one Asian inspired meal per week, often more like 2 or 3 times.

But it seems not every household is the same as us and  as part of their programme this year, Wing Yip want to encourage cooking Oriental food at home for the whole family and have come up with some really great recipes.

And as a lover & cooker of oriental foods, I want to spread the word too and share my own recipe with one of the products Wing yip have sent me to review - Yellow bean sauce.

I've never had yellow bean sauce before so I was excited to give it a whirl.

Luckily for yellow bean sauce novices, the jar does give you some ideas of how to use it. From casseroles to stir-fry's, it really is a versatile sauce perfect to keep in as a store cupboard ingredient.


For my first time of trying the sauce, I decided to use it in a stir fry type dish.

The sauce is sweet and a little salty so I added some other ingredients like soy and rice vinegar to enhance the flavour and added it to some crispy fried chicken, vegetables and cashews.

It was delicious!


Wing Yip is the UK's biggest Oriental grocer with four stores situated in Birmingham, Manchester, Cricklewood & Croydon, selling everything from fresh oriental produce to delicious sauces and interesting spices. Each store provides Asian ingredients to excite, inspire & bring authentic Asian cuisine into UK homes.


I live not far from the Birmingham branch and keep meaning to pop in to stock up and discover new products but haven't got around to it yet.

It is definitely a trip  I will make very soon though!


This recipe serves 4.

INGREDIENTS
2 cups of broccoli florets
1 carrots cut into thin strips
2 cups of sliced spring greens
5 spring onions, finely sliced
2 tsp lazy garlic
3 tsp lazy ginger
6-8 chicken thighs (depending on size), boneless & skinned, cut into thin strips
4 tbsp cornflour
3 tbsp crushed cashew nuts
1 bag of fresh egg noodles
4 tbsp soy sauce
4 tbsp yellow bean sauce
2 tbsp rice vinegar
2 tsp sesame oil
5 tbsp water

METHOD
1. In a dry pan, toast the cashew nuts until golden but not burnt and set aside.

2. Cover each strip of chicken in cornflour and shallow fry in small batches until golden and crispy, around 5 minutes per batch. Use plenty of oil and make sure it is really hot to get the chicken lovely and crisp. Once cooked, set aside.

3. In a bowl, mix the soy sauce, garlic, ginger, yellow bean sauce, vinegar, water & sesame oil.

4. In the now empty frying pan, add the broccoli and cook for a minute before adding the carrots, spring greens & spring onions (keep some back for garnishing) and cook for a further few minutes. 

5. Add the sauce, noodles, chicken & cashew nuts (keep some back for garnishing) and stir-fry for a 3-4 minutes.

6. Divide into 4 bowls and sprinkle with remaining spring onions and cashew nuts.




Keep your eyes peeled for 3 more Wing Yip recipes coming up on the blog soon. In the meantime you can visit the Wing Yip website for lots more recipes and inspiration. 




*Disclaimer: The Wing Yip sauce was gifted to me for the purpose of review but all opinions are my own & true*


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