Cook seasonal dishes with Camseng’s new in spring produce

 Did you know you can buy fresh ingredients from Camseng? Our online supermarket isn’t just packed with your favourite Asian dry goods, but we stock fresh, seasonal produce too. Our spring produce brings you fresh ingredients for all your favourite spring dishes.

Why use seasonal ingredients?

Through the seasons, supermarkets entice us with seasonal fruits and vegetables, and you may have heard health experts pushing people to buy seasonal produce.

The reasons for this are simple. Seasonal ingredients are fresher, full of flavour, nutrient-rich and simply taste better due to it naturally being their time in the limelight. Also, because of their availability, buying produce in season tends to be more purse-friendly.

Not only do you get the health benefits of fresh ingredients, but also a party for your tastebuds with great-tasting seasonal recipes!

Shop Camseng’s spring produce to cook these tasty recipes with fresh ingredients - perfect for the season!

Easy Pak Choi with Garlic and Chilli


pak choi

1 tbsp oil

50g salted butter

1 tbsp crushed chilli

cloves garlic (chopped)

Lemon (to serve)


1. Wash the pak choi and cut a slice at the base of the pak choi so the leaves separate.

2. Place a large frying pan on high heat and add the oil and the butter. When the butter has melted, add the chilli and garlic.

3. Add the pak choi so the flat sides are down in the pan. Cook for about 4 mins or once the pak choi has a good colour and then turn the leaves. Cook for a few more minutes but make sure not to overcook.

4. Serve immediately with a little lemon squeezed on top!

Ginger Beef Noodles with Pak Choi and Radish


For the beef:

400g beef (cut in strips)

½ tsp Sichuan peppers (crushed)

2 tbsp light soya sauce

6 tbsp cornflour


For the pickled radishes:

white Mooli radishes (thinly sliced)

2 tsp caster sugar

4 tbsp rice wine vinegar


For the stir fry:

5 cm piece of ginger (in thin slices)

garlic cloves

4 spring onions

green chillies

½ tsp Sichuan peppers (crushed)

400g pak choi (chopped)

600g straight-to-wok rice noodles

4 tbsp Shaoxing wine

2 tbsp dark soy sauce

1 tbsp light soy sauce

1 tbsp sesame oil

3 tbsp water

80g frozen shelled edamame beans (thawed)

100g beansprouts


1. Toss the beef with the peppers and the soy sauce and leave it to marinate for at least 10 minutes.

2. Mix the radishes with sugar and rice vinegar in a bowl and set aside.

3. Add the cornflour to the beef and stir well to coat.

4. Heat 1 tbsp of oil in the wok until smoking, brown the beef in two batches until crisp, transfer it to a plate and keep it warm.

5. Add the remaining oil to the wok and add the ginger and garlic. Stir fry for 1 minute.

6. Add the spring onions, chillies, Sichuan peppers and pak choi stems. Stir fry for 2 minutes.

7. Add the noodles to the wok and pour in the rice wine, soy sauces, sesame oil and water. Stir fry for 3 minutes. Add the pak choi leaves, edamame beans and beansprouts. Stir fry for another minute.

8. Spoon portions of the noodles into warmed bowls, top with the crispy beef and radishes. Serve and enjoy!

Fresh Produce Camseng
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