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Sponsor Recipes: Pearl River Bridge share four delicious recipes


BBQ Ribs

Credit: Pearl River Bridge

See the recipes below for some of the delicious creations you can make with Pearl River Bridge Superior Light Soy Sauce.

 

BBQ Ribs

Serves: 3

Ingredients

Method

  • Marinade
  • 30mL maltose
  • 30mL honey
  • 30mL hoisin sauce
  • 30mL Pearl River Bridge Superior Light Soy Sauce
  • 1 tbsp Chinese rose wine
  • 3 pinches ground white pepper
  • ½ tsp five-spice
  • ½ tsp sesame oil
  • Salt, to taste

  • 1 rack baby back pork ribs
  • 6 cloves garlic, peeled & finely chopped
  1. Add all marinade ingredients to pan, heat and stir until combined. Transfer and let cool.
  2. Rub ribs on both sides with chopped garlic. Marinate ribs with two-thirds of marinade sauce for 8 hours or overnight in refrigerator.
  3. Preheat oven to 160°C. Line large baking sheet with foil, lay ribs on top and tightly cover with foil. Roast for 2 hours.
  4. Preheat grill and remove ribs from oven and uncover. Transfer ribs to hot grill and grill over direct heat for 5–10 mins or until surface is slightly charred to your liking. Brush both sides of ribs with remaining marinade sauce plus some oil while grilling. Serve hot.

Magnolia Beef

Serves: 2

Magnolia Beef

Ingredients

Method

  • 230g beef tenderloin, thinly sliced

  • Marinade
  • 1 tsp cornstarch
  • 1 tsp Pearl River Bridge Superior Light Soy Sauce
  • 1 tbsp water
  • 1 tsp Chinese rice-wine or Shaoxing wine

  • Dash oil
  • 2 cloves garlic, minced
  • 2.5cm peeled ginger, thinly sliced

  • Sauce
  • 2 tsp Pearl River Bridge Premium Oyster Flavoured Sauce
  • 2 tbsp Pearl River Bridge Superior Light Soy Sauce
  • ½ tsp Pearl River Bridge Mushroom Flavoured Superior Dark Soy Sauce
  • 3 pinches ground white pepper
  • ¼ tsp sesame oil
  • 1 tbsp sugar, or to taste
  • 2 stalks spring onion, cut into 5cm strips
  1. Marinate beef slices with marinade ingredients for 30 mins. Heat wok with oil and stir-fry marinated beef until half-done. Set aside.
  2. Heat oil and stir-fry garlic and ginger until fragrant. Add beef and sauce ingredients. Continue to stir-fry until beef slices are almost done, then add spring onion. Stir.
  3. Remove from heat and serve.

Mix Vegetable Stir-Fry

Serves: 2

Mix Vegetable Stir-Fry

Ingredients

Method

  • 100g asparagus, sectioned
  • 100g snow peas, trimmed
  • 100g broccoli, cut into small florets
  • Dash oil
  • 1 clove garlic, chopped
  • 2 slices ginger, shredded
  • 150g baby corn, sectioned
  • 100g carrot, shredded
  • 200g capsicum, shredded

  • Seasoning
  • 3 pinches ground pepper
  • 2 tbsp Pearl River Bridge Superior Light Soy Sauce
  • ½ tsp Pearl River Bridge Mushroom Flavoured Superior Dark Soy Sauce
  • 1 tbsp sugar, or to taste
  • Salt, to taste
  1. Blanch asparagus, snow peas and broccoli until half-done. Rinse and drain.
  2. Heat oil and stir-fry garlic and ginger until fragrant. Add baby corn and carrot and fry for 1–2 mins. Add asparagus, snow peas, broccoli and capsicum and stir-fry until done.
  3. Add all seasoning ingredients and stir. Remove from heat and serve.

Chinese Soy Sauce Eggs

Serves: 3

Chinese Soy Sauce Eggs

Ingredients

Method

  • 500mL water

  • Sauce
  • 2 tbsp Pearl River Bridge Superior Light Soy Sauce
  • 1 tbsp Pearl River Bridge Superior Dark Soy Sauce
  • 1 tbsp sugar
  • 1 stick cinnamon
  • 1 star anise
  • ¼ tsp five spice (optional but recommended for fragrance)

  • 6 hard-boiled eggs, peeled
  1. Heat 500mL water in saucepan and bring to boil, then add all sauce ingredients. Lower heat to medium and boil until infused with aromas.
  2. Transfer eggs into soy sauce mixture and let steep in mixture for 1 hour (you can lower heat to simmer if you like). For best results, leave eggs in mixture overnight after you’ve turned off heat. Serve.