Healthy, quick and delicious chinese in a few minutes



Check out Danni's, founder of Happy Eating House Chinese Sauces, simple recipes that are perfect for summer days below!

Stir fried vegetables with Hoisin sauce Ingredients:

1 packet of tenderstem broccoli
2 Carrots chopped into battons
1 Courgettes chopped into battons
1 Peppers, sliced ½ bag of beansprouts
1 bunch spring onions, sliced lengthways, diagonally
3-4 tablespoons Happy Eating House Hoisin Sauce
1 tablespoon vegetable oil ½ cup water

Method: Wash the vegetables thoroughly. Heat the oil in a wok (or a frying pan if you don’t have a wok). Fry the carrots for 3-4 minutes. Add the broccoli, courgettes and peppers and fry for a further 2 minutes. Add the beansprouts. Add the Hoisin Sauce and stir through. Add the water a bit at a time to loosen the sauce. Cook for 3-4 minutes. Just before serving, add the spring onions and stir through. Serve with steamed jasmine rice.

Smacked cucumber salad Ingredients:

2 cucumbers
4-5 tablespoons salt
5-6 tablespoons of Happy Eating House Chilli Oil
Handful chopped peanuts for garnish
Handful coriander for garnish

Method: Lay the cucumber flat on a chopping board. With the flat of a chopping knife, smack the cucumber all over. Slice the cucumber lengthways into 2 halves. Using a teaspoon, scrape out the seeds and discard. Chop the cucumber into bitesize pieces. Place the cucumber in a bowl and salt. Leave to stand in the fridge for a few hours (1-2 should do it, but the longer the better so that the salt draws out the water from the cucumber and retains its crunch). Rinse the cucumber under water to get rid of the excess salt. Drizzle the cucumber in the chilli oil (don’t forget the bits!) and mix well. Sprinkle with peanuts and chopped coriander to serve.

Steamed tofu in Black Bean Sauce Ingredients:

1 pack of firm tofu
3 tablespoons of Happy Eating House Black Bean Cooking Sauce
1 tablespoon Shaoxing rice wine
Chopped spring onions to garnish
1 teaspoon sesame oil
3 tablespoons vegetable oil

Method: For this method I’ve used a bamboo steamer in a wok. Boil some water in a wok. Whilst waiting for the water to come to the boil, prepare the ingredients. Place the tofu in a heatproof dish. Add the Black Bean Cooking Sauce and Shaoxing rice wine. Place the dish in the bamboo steamer and allow to cook for 20-25 minutes. Just before the tofu is ready, heat the vegetable and sesame oil in a separate pan until it reaches smoking point Lift the steamer lid, sprinkle the spring onions over the tofu and drizzle the oil over everything. This process ensures that the spring onions lose their sharp, raw onion flavour but retain all of their freshness. Serve with steamed jasmine rice.