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3 Asian-style dinner ideas

Cola Chicken Wings

Cola Chicken Wings

These recipes are sponsored by Pearl River Bridge

Use Pearl River Bridge Superior Light Soy Sauce as a dipping sauce with your favourite Asian snacks, or add it to stir-fries and marinades for an extra flavour infusion. It’s so versatile! Available at Coles.

Cola Chicken Wings

Serves: 3

Ingredients

Method

  • 700g chicken wings
  • 1 stalk spring onion, sliced
  • 5 slices ginger
  • 2 cloves garlic, crushed
  • Drizzle of oil
  • ½ cup Coca-Cola or Pepsi-Cola
  • Sauce:
  • 2 tbsp Pearl River Bridge Superior Light Soy Sauce
  • 2 tbsp Pearl River Bridge Superior Dark Soy Sauce
  • 1 tbsp rice wine
  • Pepper powder, to taste
  1. Clean and blanch chicken wings in boiling water, then drain well and set aside.
  2. Heat oil in a pan, sauté spring onion, ginger and garlic until fragrant.
  3. Add chicken wings into the pan, stir well and cook until lightly brown.
  4. Pour in all sauce ingredients and Cola, uncovered and bring to a boil.
  5. Simmer until sauce thickens and chicken wings are caramelized. Dish up and serve.

Ginger Soy Soba

Ginger Soy Soba

Ginger Soy Soba

Serves: 2

Ingredients

Method

  • 100g soba noodles
  • 1 tsp lightly toasted sesame seeds
  • Chopped scallion, for garnishing
  • Salt & pepper, to taste
  • Ginger Sauce:
  • 2 tsp PRB Superior Light Soy Sauce
  • ½ tsp minced ginger
  • 2 tsp sesame oil
  • ½ tsp chilli oil
  • ½ tsp rice wine
  • ½ tsp vinegar
  • 2 tsp honey
  • Pinch of salt & pepper
  1. Mix all ginger sauce ingredients in a bowl, set aside.
  2. Boil soba noodles until done, then drain well with cold water.
  3. Add the ginger sauce, sesame seeds and toss soba noodles well. Garnish with the chopped scallion and serve immediately.

Beef Stew in Red Wine

Beef Stew In Red Wine

Beef Stew In Red Wine

Serves: 4

Ingredients

Method

  • 900g cubed beef stew meat
  • Salt & black pepper, to taste
  • Plain flour, for coating the beef
  • 1 large onion, chop into chunks
  • 1 large potato, chop into chunks
  • 1 carrot, cut into wedges
  • 1 stalk celery, cut into chunks
  • Sauce:
  • 200mL red wine
  • 2 tbsp tomato paste
  • 2 tbsp Pearl River Bridge Superior Light Soy Sauce
  • 1 tbsp Pearl River Bridge Premium Oyster Flavoured Sauce
  • 500mL beef stock or chicken stock or water
  • 1 bay leaf
  • ¼ tsp dried oregano
  1. Clean and season beef with salt and pepper, then lightly coat with plain flour.
  2. Fry beef in oil over medium heat in a large pot until both sides are golden yellow. Transfer into a deep pot, set aside.
  3. Sauté onion, potato, carrot and celery until fragrant. Add red wine and bring it to boil, then mix in soy sauce, oyster sauce and tomato paste, stir well.
  4. Add beef stock, bay leaf and dried oregano, bring it to boil again, then pour over the beef and combine well.
  5. When it boils again, cover and simmer over low heat for 2 hours until the beef becomes tender.
  6. Dish up and serve hot.

 




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