top of page

Garlic Flavored Steamed Eggplant

How many types of soy sauce do you know of? Are you aware of their different functions? Seasoning soy sauce, for example, is particularly popular in Asian cooking. Seasoning soy sauce has a more complex flavor than regular soy sauce, which enhances the taste of your dish’s ingredients. It is useful in simple cooking methods, such as steaming, or for dipping. For today's recipe, we show you how to add flavor to simple dishes, such as steamed eggplants, with the help of garlic and seasoning soy sauce.

#eggplant #steamed #garlic

Please check out the recipes here:




Ajinomoto Authentic Charcoal Grilled Yakitori 

Pieces of chicken marinated in soy and sweet wine sauce, skewered and charcoal grilled, in Japanese "Sumibi-yaki" style. Simply place the bag in boiling water and serve. 😋

Cooking Instructions:

For best results, cook from frozen.

*Boil: Do not open the bag. Place in boiling hot water for 10 minutes. Carefully remove and open bag.

*Microwave: Take 6 skewers out of bag, cover and microwave (600W) for 3 minutes 30 seconds. Cooking times should be adjusted for microwaves of a different power.


Tofu in Black Bean Garlic sauce

Our LKK Black Bean and Garlic Sauce is completely vegan! Just add to tofu and veggies for a flavoursome, fantastically filling meal!

Our Chinese Firm Tofu is no preservatives - only £1.90

Thanks to Run Away Rice for the recipes!


Stir-Fried Choy Sum With Minced Garlic

Choy sum (also spelled choi sum or "Cai Xin" in modern Pinyin) is a leafy vegetable commonly used in Chinese cuisine. It is a member of the Brassica genus and the Brassicaceae (mustard) family (Brassica rapa var. parachinensis or Brassica chinensis var. parachinensis). Choy sum is a transliteration of the Cantonese name (Chinese: 菜心), which can be literally translated as "heart of the vegetable".

RECIPE: Stir-Fried Choy Sum With Minced Garlic

Stir-frying in a light sauce flavored with a little soy sauce and a lot of garlic is my go-to method to cook Asian greens. Quick, simple, and flavorful, it's really hard to go wrong no matter which greens you decide to cook.

Note: For a milder garlic flavor, do not add garlic to sauce in step 1. During step 2, before adding sauce, add garlic to wok and stir-fry until fragrant, about 30 seconds, then add the sauce and continue as directed.


1/4 teaspoon ground white pepper powder

1 teaspoon soy sauce

1/8 teaspoon salt, plus more to taste

2 teaspoon cornstarch

1 teaspoon sesame oil

2 tablespoon water

6 cloves garlic, finely minced (about 2 tablespoons)

1 pound choy sum, roughly chopped

2 tablespoons vegetable, canola, or peanut oil


1.  In a small bowl combine the ground white pepper powder, soy sauce, salt, cornstarch, sesame oil, and water together. Mix well and add the minced garlic (see note). Set aside.

2.  Bring a large pot of water to boil. Add the chopped choy sum and cook until bright green, about 40 seconds. Drain well.

3.  Heat vegetable oil in a wok over high heat until smoking. Add the choy sum, stir, and season with a few pinches of salt. Continue to cook while stirring regularly for about 2 minutes. Push the choy sum away from the center of the wok (see note). Stir the sauce and add it to the center. Once it starts bubbling, combine it with the choy sum. Season to taste with more salt as desired. Transfer to a serving platter and serve immediately.


Recipe: Pad Thai

Phad Thai (or Pad Thai) is a popular "street" food dish available all over Thailand, now enjoyed around the world. Do drizzle a little water in the wok while cooking the noodles as this dish is meant to be slightly moist.


250g  Rice Noodles (5mm) - dry weight

3 Tbsp Vegetable oil

1 tbsp chopped sweetened radish (optional)

1 Chicken Breast (finely sliced) AND/OR 120g fresh prawns

6 Tbsp  Pad Thai Sauce

120g Beansprouts

small bunch of chives (cut into 1 inch lengths)

2 eggs

4-5 drops  Thai Fish Sauce

sliced red chillies for garnish (optional)

30g crushed roasted peanuts for garnish (optional)

Cooking Method

Serves 2

Soak the rice noodles in tepid water for 20 minutes and drain well.

Heat a wok and when hot add 2 tbsp of vegetable oil. When oil is hot add sweetened radish, chicken and/or prawns and cook quickly.

Add rice noodles and stir fry until noodles are soft. You might need to add a little water to separate the noodles.

Add the Pad Thai sauce, chives and beansprouts then continue stir frying for 1 minute. Move noodles aside in the centre of the wok to make a well.

Pour 1 tbsp oil in the wok (not necessary if using a non stick wok) and break the eggs into the well. Scramble the egg in the well and fold the noodles from the side of the wok into the centre and continue stir frying the eggs and noodles.

Finally add fish sauce to taste. Garnish with sliced chillies and crushed peanuts. Serve immediately.


Recipe: Ma Po Tofu

This Szechuan dish is popular the world over. It is supposed to be named after the old woman with a pock marked face who created it. Full flavoured and easy to prepare.


1 packet soft tofu

1 jar  Spicy Szechuan Sauce

230g minced pork

1 red chilli (fine dice)

2 spring onions (fine sliced)

1 tsp minced garlic paste

2 tbsp peanut or vegetable oil


2 tsp  Light Soy Sauce

1 tsp  Sesame Oil

Cooking Method

Serves 2

Season minced pork with 2 tsp light soy and 1 tsp sesame oil.

Dice tofu into 1cm cubes (handle gently).

Heat oil in a wok and quickly add minced garlic. and minced pork.

Stir well with a metal spatula, breaking the clumps of pork.

When pork is partially cooked add  Spicy Szechuan Sauce and continue cooking for 5 minutes.

When pork is cooked add diced tofu and cook for further 2 minutes, allowing tofu to absorb sauce.

Just before removing from the heat GENTLY stir in onions.

Garnish with more sliced spring onions.

bottom of page