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Chinese, Japanese and Thai Recipes

Thai Style Chicken and Mushroom in Oyster Sauce
Serves 4 -10 mins prep / 10 mins cooking

chicken and mushroom in oyster sauce recipe

This is a really tasty dish and a favourite in our house. It's so quick and easy and will blow away anything you can buy in any takeaway in Barnsley GUARANTEED!

Ingredients
400g - Chicken breast (chopped)
50g - Raw unsalted cashew nuts (dry fried / slightly browned)*
6 - Spring onions (scallions (white bit) finely chopped, rest chopped into 1 inch lengths)
1 tsp - Dried red chilies (de-seeded and chopped)
4 - Cloves of garlic
2 tbsp - Oyster sauce
2 tbsp - Good quality soy sauce
2 tsp - White sugar
4 tbsp - Veg oil
4-8 - Mushrooms
- half a small tin of water chestnuts*
200g - of fresh green beans*

* = optional


Method

  • Chop and prep all ingredients and get your Thai Jasmine or brown rice cooking first as you want to serve this tasty dish straight away.
  • Heat 2 tbsp of the veg oil on a medium heat in a wok. Add the chopped dried chilies, Fry for 1 min.
  • Add the rest of the oil, then the garlic and scallions. Fry for 1 more min.
  • Add optional green beans now, then the chopped chicken and stir.
  • Add the soy sauce, oyster sauce, sugar and stir for 2 mins.
  • Add the optional water chestnuts, mushrooms and 4 tbsp of water.
  • When the chicken is cooked through add the longer pieces of spring onion, cashew nuts and serve with fluffy Thai Jasmine rice.

Home Made Chinese Spring Rolls – Makes 25
20 mins prep / 10 mins cooking

Home Made Spring RollsYou can make these as vegetarian by leaving out the pork and prawns and adding more bamboo shoots and bean sprouts.  They make a great addition to any party platter or are perfect as a fresh, tasty starter.

 

Ingredients:

  • 6/8 - dried Shitake mushrooms (soaked in water for 20 mins)
  • 1 tbsp – veg oil (for shallow frying)
  • 225g - minced pork
  • 1 tsp – dark soy sauce
  • 100g - bamboo shoots, rinsed and cut into thin strips
  • 100g – raw, pealed prawns, finely chopped
  • 225g – bean sprouts, roughly chopped
  • 2 – finely chopped spring onions
  • 1 - egg white lightly beaten
  • 25 spring roll wrapper skins
  • Oil for deep frying (in a wok or deep fryer)

 

Method:

  1. Squeeze out any excess water from the mushrooms and slice finely
  2. In a pre heated wok heat the 1 tbsp of oil and stir fry the pork until coloured.
  3. Add the soy sauce bamboo shoots and mushroom and a pinch of salt to the pan. Stir for 3 mins.
  4. Add the chopped prawns and cook for a further 2 mins. Then the beansprouts and cook for 1 more min. Rove from heat, stir in the spring onions and set aside to cool.
  5. Place a tablespoon of the mixture in the corner of the spring roll pastry square. Roll over once to secure the filling. Then, fold in the sides to seal the ends and make a 10cm (4 inch) long roll then continue to roll. When complete, seal with the egg white.
  6. Heat the deep frying oil to around 180 deg C and fry enough spring rolls to not over crowd the pan for 5 mins or until golden and crispy.
  7. Remove from pan, drain on kitchen roll and serve immediately with spring roll sauce.

 

Shitake mushrooms, bean sprouts, bamboo shoots, dark soy, and spring roll skins are all available from Barnsley Oriental Supplies.

 

 


Thai Green / Red / Yellow Curry

panangIngredients (in your kit):

  • 2 or 3 table spoons mae ploy curry paste of your choice (depending on how hot / tasty you want it)
  • 1 x 400ml can of Thai coconut milk
  • 1 x desert spoon squid brand fish sauce
  • 40g x coconut palm sugar
  • 4 x fresh kaffir lime leaves

Ingredients (not in your kit):

  • 1 tablespoon of vegetable oil
  • (optional) 4 tablespoons of fresh coriander to garnish
  • 3 or 4 chicken breasts
  • (optional)1 x courgette cut into 1cm cubes
  • (optional) Half a medium sweet potato or carrot cut into 1 cm cubes
  • 200ml chicken / veg stock (you can use water if you have no stock)

Method

  • Heat the oil in a wok on a medium heat then add the curry paste. Stir-fry for 1-2 mins or until it becomes fragrant.
  • Slowly add half the coconut milk, a bit at a time, continuously stirring.
  • Add the sweet potato or carrot and cook for 3 mins
  • Add the rest of the coconut milk, then the chicken, then the courgette. Cook for a further 2 mins or until the chicken turns white.
  • Add the coconut palm sugar, make sure you put in on the edge of the pan so it melts.
  • Add the stock, fish sauce and torn kaffir lime leaves, simmer for 15 mins.
  • Serve in a bowl with a side of 200g of cooked jasmine rice, garnish the curry with a sprinkling of chopped coriander leaves.
  • Enjoy!

 

All the ingredients to make this Thai Curry Recipe are available in store at Barnsley Oriental Supplies

Check out our Thai Curry Kit Special offer

Japanese Beef Curry with Spinach

 

Here’s a great spin on your normal Indian curry. Why not try a fragrant and seriously tasty Japanese curry on these cold January Nights. This recipe makes Enough for 5/6 people.

Ingredients

1 Pack (125g) of House Vermont Curry ( Hot)
200g thinly sliced beef, cut into strips
200g spinach
1 large onions, chopped into bite-size pieces
1 large carrots, chopped into bite-size pieces
1 potatoes, cut into bite-size pieces
2 tbsp vegetable oil
900 ml water

Directions

  1. In your rice cooker, cook 750g of Japanese Rice
  2. In a medium size pan, bring some water to the boil and cook the spinach for 30 seconds. Drain the spinach and squeeze out excess water. Chop the spinach into 2cm slices and set to one side.
  3. In a large an, heat the vegetable oil. Saute the beef, onions, carrots and potatoes.
  4. Add 900ml water to the pan and bring to a boil. skin off the white film that may appear on the top. Simmer mixture over low to medium heat for around 15 mins or until the mixture softens.
  5. Remove the pan from heat. Break up House Vermont Hot Japanese Curry roux (roux is a sauce concentrate) and add to the meat/vegetable mixture. Mix well until combined. Heat the water back to simmering over low heat until sauce thickens. Add spinach and cook for a further minute.
  6. Serve warm along side your fluffy Japanese rice.
Spicy Japanese Beef and Spinach Curry with Japanese Rice

How to Make Sushi Rice

inari sushi

inari sushi

Inari is a God of the Japanese Shinto religion and a fitting namesake for these delicious stuffed pouches of tofu.

Inari sushi(stuffed sushi) is quite different to seaweed wrapped sushi. The pouches are made of deep fried tofu, sometimes known as aburage. The texture is a bit like omelette but the pouches are sweet and savoury in taste. They are usually filled with just rice but this recipe adds few more flavours and is very tasty.

Directions

That’s all there is to it. All that you have to do them is spread them on a serving dish and serve with pickled ginger, wasabi, and soy sauce.

Asparagus Nigiri Sushi


Unit 8, Longfields Court, Wharncliffe industrial Park, Barnsley, S71 3HT

Tel: 01226 630082 - Email: info@barnsleyoriental.co.uk