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Go Spice

We love spice

Marinated Tofu with Mushrooms and Pak Choi

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Serves 4

MARINATED TOFU
2 tbsp groundnut oil
1 tsp Black Jade Spice Blend
2 tbsp soy sauce
2 tbsp honey
280g extra firm tofu, cut into chunks
½ tbsp groundnut oil for stir frying

VEGETABLE SAUCE
1 tbsp tomato purée
2 tbsp soy sauce
1 tsp Black Jade Spice Blend
80ml water
1 tbsp groundnut or vegetable oil
300g fresh shitake & chestnut mushrooms, sliced and shitake stems discarded
6 spring onions,
200g pak choi, cut off the stems and discard. slice the leaves lengthways

For the marinated tofu
Place all of the marinade ingredients, except the frying oil and tofu,in a bowl and mix together.
Add the tofu, coat in the mixture and allow to marinate for at least 5-10 minutes.
Remove the tofu from the marinade, setting the marinade aside.
Heat the oil in a wok or frying pan over a medium heat.
Fry the tofu for 5-10 minutes until golden-brown all over.

For the vegetables and sauce

For the sauce, mix the tomato purée, soy sauce, Black Jade Spice Blend and the water together in a small bowl.
Slice the white part of the spring onions into 3 cm lengths for frying. Finely slice the remaining green part lengthways and set aside for a garnish.
Heat the oil in a wok or large frying pan over a medium heat.
Stir fry the mushrooms, spring onions and pak choi for a few minutes until starting to soften.
Add the sauce and the remaining marinade, and stir in, warming through for a minute or two.

Serve over rice or noodles, adding the tofu at the end, and scattering the green part of the spring onions over the top.


Chinese Prawns with Oyster Mushrooms

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Chinese Prawns with Oyster Mushrooms

Serves 4

500g uncooked prawns, deshelled and cleaned
½ tbsp lemon juice
2 tbsp vegetable oil
160g shallots, sliced
2 cloves garlic, crushed and sliced
1 tsp Black Jade Spice Blend
1 tsp honey
1 tbsp soy sauce
1 large tomato, chopped
50ml water
125g oyster mushrooms, roughly sliced
handful coriander leaves

Place the prawns in a bowl and add the lemon juice, then set aside.

Heat the oil in a large frying pan over a medium-low heat.

Add the shallots and garlic and cook gently for 5-10 minutes until
the onions begin to soften.

Add the Black Jade Spice Blend and stir fry for about 30 seconds.

Add the tomato, honey and soy sauce and cook until the tomato
softens and begins to break down.

Add the prawns and cook for 2 minutes while stirring to coat the
prawns in the onion mixture.

Add the water and mushrooms.

Cover the pan and cook on a low – medium heat for about 10 minutes
until the prawns are cooked.

Add more water if required.

Serve hot with rice or noodles and garnish with the coriander leaves.

Vegetable Chow Mein

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Vegetable Chow Mein is a dish that can be varied to suit your needs. And it is quick and easy to prepare. Perfect for a fast, mid-week meal. Chow Mein simply means ‘stir-fried noodles’, and you could change the veggies to suit you. Chow Mein usually isn’t heavily spiced, but we’ve added one of our blends to add extra interest and flavour.

chow mein
Serves 2

2 portions of dried egg noodles (as detailed on the packet)
1½ tbsp groundnut oil
1 small onion, thinly sliced
½ red bell pepper, de-seeded and thinly sliced
30g daikon (or turnip), peeled and sliced
¼ of one Chinese leaf (cabbage), shredded
1 carrot, halved and sliced length-ways into strips
1 tsp Go Spice Black Jade (or Jin) Spice Blend
a handful of beansprouts
40g chestnut mushrooms, sliced
pinch of sugar (optional)
2 spring onions, halved and thinly sliced length-ways
2 tbsp dark soy sauce
1 tsp sesame oil

Cook the noodles in a saucepan of boiling water for about 3 minutes or until soft.  Drain, cool with cold running water and then leave to drain again.

Heat the groundnut oil in a non-stick wok over a medium-high heat and stir-fry the onion, pepper, daikon (or turnip), Chinese leaf and carrot for 2 minutes, until soft. 

Add the Go Spice Blend and stir fry for 30 seconds.  Add the beansprouts, mushroom, sugar (if using), and stir-fry for another 1 to 2 minutes.

Add the drained noodles and half of the spring onions.  Turn up the heat to high and stir-fry for 2 minutes.  Add the soy sauce and mix well.

Remove from the heat and drizzle with the sesame oil.  Garnish with the remaining spring onion and serve.

Korean Marinated Chicken

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Korean Marinated Chicken is a delicious way to serve chicken and has the typical flavours of the region. Including black and natural sesame and gochugaru, a Korean red pepper.  This dish can be served hot with rice or vegetable or cold in a salad.

korean marinated chicken

This recipe is uses our Korean Jin blend but would also suit Black Jade, our Taste of China blend

Serves 4

4 large chicken breasts, skin on

For the marinade

8 tsp Go Spice Jin Blend
1 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp rice wine
1 tbsp toasted sesame oil

Score the chicken breasts 3 or 4 times with a knife, on both sides.

Mix all the marinade ingredients in a large bowl.  Add the chicken breasts and coat well with the marinade.  Cover and place in the fridge to marinate for at least 20 minutes, up to 2 hours.

Preheat the oven to 170oC (Gas Mark 3).

Meanwhile, remove the chicken from the fridge and leave for about 10 minutes to return to room temperature.

Place the chicken breasts in the oven on a wire rack above a baking tray, to catch the drips. Allow to cook for 15 to 20 minutes, until the chicken is cooked through.  Turn the chicken breasts over half-way through the cook.

Serve hot or cold.

Chinese Duck with Orange Soy Sauce

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black jade duck

Chinese Duck with Orange Soy Sauce is a wonderful way to serve duck either warm with a salad or vegetable stir fry or cold as an exotic picnic dish.  Adding marmalade to the cooking sauce not only helps to thicken it, but adds a lovely orange flavour which goes so well with duck. You could also use a little of it to make a cold dressing.

Serves 2-4

500g or 4 duck breasts
1-3 tbsp orange marmalade

For the sauce

200 ml soy sauce
1 tbsp Go Spice Black Jade spice mix
75 ml rice wine or sherry

Add all of the sauce ingredients to a saucepan, mix together and bring to the boil.  Turn the heat down to a gentle simmer and add the duck.  Cook for 20 to 30 minutes and remove from the sauce.  Keep the duck warm if serving hot or leave to cool completely.  Meanwhile, add a tablespoon of the marmalade to the sauce and stir in until it melts, taste and add more as required.  Reduce the sauce further if you wish.

To serve, slice the duck and serve with the sauce.