stir-fry

Stir-fry is a huge favourite in our house, but I loathe the hour of prep time it takes to cut up all of those vegetables for a “quick meal”, not to mention remembering to buy them all! Using a bag of stir-fry vegetables and frozen pineapple means you can have this delicious sweet and spicy stir-fry on the table in a fraction of the time – without a four-page shopping list!

Bring the colour and flavour of authentic Asian cuisine to your table with these Spring recipes, made with Pearl River Bridge’s Superior Light Soy Sauce.

These 3 seafood recipes, made with Pearl River Bridge’s Superior Light Soy Sauce are perfect to add a dash of colour and plenty of flavour to summer menus.

Hakubaku Organic Somen are the thinnest of all Japanese noodles. They are almost like vermicelli, and are quick to cook. Somen is often served cold in Japan. During summer, it is served chilled or in iced water with a dipping sauce. Somen is also added to stir fries and soups, including the famous Korean dish Nyumen.

When you come home from work hungry and tired, the last thing you want to do is cook an elaborate meal that takes hours. This quick and easy stir-fry will be on the table within 30 minutes. It is super-healthy, tasty and nourishing.

Pad thai is traditionally made with eggs, fish sauce and dried shrimps but this recipe has swapped those ingredients out to create an awesome vegan quick-to-cook version that is full of traditional flavour and texture.

Green beans are full of energy boosting B vitamins, including folate, which is particularly important for expectant mums for protection against neural tube defects like spina bifida

This tasty vegan stir-fry is packed with plant-based protein which supplies the body with essential amino acids needed to build and repair the body.