Share your recipes for Chinese New Year

To celebrate Chinese New Year on 10 February, we are asking you to submit your tried and tested gluten-freeWhen a food has less than 20 parts per million (ppm) of gluten so it is safe for people with coeliac disease to eat. recipes for Chinese food. 

From sweet and sour chicken to sticky ribs and chow mein, we're looking for the best glutenA protein that is found in the cereals wheat, barley and rye. -free dishes in the Chinese cuisine.

Click here to submit your favourite gluten-free Chinese dishes. We are looking for the most imaginative which will win a set of tasty gluten-free Sweet Mandarin Sauces.

Click here to see our already submitted recipes.

For some inspiration, Sweet Mandarin Sauces has kindly offered us some of their recipes which can be found below.

SWEET CHILLI CHICKEN THIGHS

Ingredients (serves 4)

• 1 pack chicken thighs (4 in a portion)

• 1 onion, sliced

• 1 pack mixed colour peppers, deseeded and sliced

• 1 fresh ginger, peeled and sliced thinly

• 2 tbsp vegetable oil

• 25ml water

• 1 x 300g bottle Sweet Mandarin Sweet Chilli sauce

Method

1. Cut the onions into slices. Tip – put the onion in the fridge for 30 minutes before cooking to avoid tears.

2. In a hot wok, add the vegetable oil. Add the sliced onions to cook off first.

3. Add in the chicken thighs skin side down and cook for 5 minutes on each side until skin turns golden. Turn the chicken thighs over and cook for another 5 minutes. Add the water at this stage to prevent the chicken thighs from burning in the wok.

4. Add the peppers and stir in the wok with the chicken

5. Pour in one bottle of Sweet Mandarin Sweet Chilli sauce.

6. Cook for a further 10 minutes - the Sweet Mandarin Sweet Chilli sauce will thicken and create a beautiful glaze over the thighs. Make sure the chicken thigh is fully cooked by using a knife to poke the thickest part of the chicken. If any blood comes out continue to cook. When the juices run clear, the chicken is cooked.

7. Serve and enjoy.

The Ultimate Barbecue ribs

Ingredients (serves 2)

•1 rack of baby back ribs

• 1 x 300g bottle Sweet Mandarin Barbecue Dipping sauce 

Method

1. Wash the ribs in the sink.

2. Lay the washed ribs in a foil covered tray.

3. Pour 3/4 of the Sweet Mandarin Barbecue Dipping sauce over the ribs and baste on the meat on both sides

4. In a preheated oven cook the barbecue ribs low and slow for 1 1/2 hours at 150°C. For the last 1/2 hour increase the temperature to 250°C. The barbecue ribs will be moist and intense in flavour.

5. Slice each rib with a carving knife and use your hands to enjoy these finger licking ribs.

ASIAN STYLE PRAWN SALAD WITH SWEET CHILLI SAUCE  

Ingredients (serves 2)

• 1 bag of ready prepared salad leaves (ideally rocket or greens)

• 1 cucumber

• 1 vine of cherry tomatoes

• 1 lime to garnish

• 1 pack of edamane beans

• 1 pack of sliced green beans

• 150g of small prawns

• 1 x 300g bottle Sweet Mandarin Sweet Chilli Dipping sauce 

Method

1. Slice the cucumber into moon shapes by cutting 1/3 of the cucumber. Halve the cucumber and lay the seeds flat on the board. Slice the cucumber into even moon shapes.

2. Halve the cherry tomatoes and rinse the salad leaves in water.

3. Blanch the edamane beans and green beans for 5 minutes in hot water and drain.

4. In a mixing bowl, add the salad leaves, cucumber, tomatoes, edamane beans and sliced green beans. Stir in 3 tablespoons of Sweet Mandarin Sweet Chilli Dipping sauce and toss through the salad.

5. Scoop the dressed salad onto a plate.

6. Place the cooked prawns on top of the salad and drizzle 1-2 tsp of Sweet Mandarin Sweet Chilli Dipping sauce on the prawns.

7. Garnish with a wedge of fresh lime.