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How about  firing up your taste buds with a delicious Oriental twist for this summer’s barbecue.  If you’re looking for an alternative to the usual ketchup laden affair then try covering your summer sizzlers with a mouth watering Chinese sauce.

The UK’s leading Oriental grocer, Wing Yip, offer a huge own-brand range to awaken the senses this summer. Glaze or marinate barbecued meat, fish or vegetables in mouth watering Hoi sin, Oyster, Mushroom or Kung Po sauce.  And if you want to spice up a dull salad try mixing a Thai Sweet Chilli sauce with olive oil, lemon or lime juice to make a light dressing.

Mr Wing Yip, founder and chairman of the Oriental grocery empire, said: “Summer is the perfect time to sample a taste of the Orient. Our sauces and dips can add a bit of spice and flavour to any British barbecue.  There are also a number of great Chinese recipes which can add a bit of colour to alfresco dining.  Burgers can be made with Oriental seasoning or cool things down with cold spizy Szechuan noodles. Even the traditional potato salad can be spiced up with a tangy rice vinegar dressing.”

Wing Yip is the UK’s leading Chinese grocer, with stores in Birmingham, Manchester, Cricklewood and Croydon Each store is situated close to the city centre with easy access to the motorway and plenty of free car parking for customers. A visit to one of our stores is like taking a trip around the world. With over 2,500 products from the Far East.

SEARED TUNA STEAK WITH A PEKING SAUCE GLAZE

In this recipe tuna steak is glazed with two Wing Yip sauces resulting in a harmony of yin and yang flavours. Extra sauce can be used as dips for prawn crackers and carrot sticks. To make up a Hoisin dipping sauce, mix a tablespoon with a little hot water, chopped spring onions and sesame seeds. The plum sauce can be used straight from the jar as a dip or mixed with light olive oil to make a light Oriental dressing.

Ingredients

• 1 tuna steak (double up for more)
• 1 Tbsp Wing Yip Plum Sauce
• 1 heaped tsp Wing Yip Hoisin Sauce
• 1 tsp Wing Yip Light Soya Sauce

Method

• Mix the Hoisin and Plum sauces together.
• Season the tuna steaks with light soya sauce.
• Place tuna steaks on a hot barbecue to sear.
• Carefully turn over and brush the tuna steaks with a little Peking Sauce mixture.
• Turn the tuna steak over and brush the other side.
• Cooking times would be dependent on the thickness of the tuna steaks and how rare they are to be served.
• Remove the tuna steaks from the heat and pour over the remaining Peking Sauce mixture before serving.
• Serve immediately with a light salad.

CHARGRILLED CHICKEN SKEWERS WITH CHINESE MUSHROOM SAUCE

Remember to soak the wooden skewers well before use, about 1 hour should be sufficient. Thigh meat is ideal for these skewers but use boneless breast meat if you prefer. Cut chicken into chunks approximately 2cm square and cut the spring onions into length of about 2cm.

Ingredients

• 228g chicken thighs
• OR 2 large chicken breasts
• 2 bunches spring onions (use the white part)
• 2 Tbsp Wing Yip Mushroom Sauce – (for glazing)
• Wooden skewers

Method

• Cut white part of spring onions into 2cm lengths. The hollow green part can be saved for use with another recipe.
• Soak the wooden skewers in cold water for 20 minutes.
• Thread the chicken onto the wooden skewers with a piece of spring onion between the pieces of chicken.
• Cook slowly on a barbecue hot grill for approximately 20 minutes, turning occasionally. It is important to cook the chicken thoroughly on all sides.
• Just before serving brush with Wing Yip Chinese Mushroom Sauce.
• Serve immediately.

Further information: www.wingyipstore.com

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