This spice blend will wok your socks off!

Inspired by classic Asian flavours, this spice blend can be used to enhance fried rice, stir-fry, salad dressings or to amp up a bowl of ramen. Regardless, this one will have you wok’n on sunshine!

INGREDIENTS

MSG, Chicken Bouillon (Wheat, Spices, Dextrose, Yeast, Disodium Inosinate, Guanylate, Soy, Cotton Seed Oil, Celery Extract, Gelatine, Whey), Sesame Seeds, Sugar, Ginger, Sea Salt, Onion, Garlic, Apple Cider Vinegar

SUGGESTED USES

  • Sprinkle on ramen, rice bowls, stir fry

  • Mix into a marinade

  • Sprinkle on instant noodles

  • On/in any eggs

  • Mix into congee

  • Mix with soy sauce + honey for stir fry sauce

  • Add to peanut sauce

  • Use on meat or tofu to top a rice or noodle bowl

  • Sprinkle on veg before roasting

  • Add to a salad dressing 

    *Spice blends are best if used within 6 months of purchase.

    **We don’t use any fillers in our spice blends so they can get a bit solid over time, especially in warmer or higher humidity homes. To avoid or solve this, shake bottles regularly or stir with a chopstick or bamboo skewer.

RECIPES

CRISPY WOK N’ ROLL FRIED RICE

  • Serves 2-4

    2 TB Avocado or Canola Oil

    2 Celery stalks, diced

    2 cups Mushrooms, diced

    ¼ Red Onion, Julienned

    2 cups Cooked basmati rice

    1 TB Dark Soy Sauce

    2 TBS BMP Wok N’ Roll Spice Blend

    ½ cup Carrots, thinly sliced

    Optional additions:

    Crispy fried egg

    Chilli Flakes

    Green Onions

    Sesame Seeds

    1. Heat oil in a wok or large frying over medium high heat

    2. Add celery, mushrooms and red onion and cook until mushrooms are soft and onions are fragrant, tossing regularly

    3. Add rice and allow to heat through

    4. Add Soy Sauce and BMP Spice Blend as well as carrots and toss until well combined

    5. Cook until rice is crisp and carrots aren’t crunchy

    6. Top with optional toppings

WOK N’ ROLL CHICKEN LETTUCE WRAPS

  • Serves 2

    1 TB Avocado or Canola Oil

    250g Ground Chicken (or diced chicken breast or thigh, or ground pork, etc)

    1 Celery Stalk, diced

    1 Carrot, julienned

    2 TB Wok N’ Roll Spice Blend

    ½ can Water Chestnuts, Sliced

    2 TB Hoisin Sauce

    1 TB Oyster Sauce

    Iceberg Lettuce Peel apart into cups

    Optional toppings:

    Sesame seeds

    Green Onion

    Peanuts

    Crunch y Noodles

    1. Heat oil in a medium frying pan then add chicken and cook until mostly cooked through, stirring regularly to avoid sticking

    2. Add celery, Carrot and Water chestnuts and continue cooking until carrot is softened

    3. Add spice blend hoisin, oyster sauce and toss to coat

    4. Spoon mixture into iceberg cups and add desired toppings

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