Baby Broccoli With Oyster Sauce Recipes

Steps:

• In a small bowl, whisk together oyster sauce, soy sauce, cornstarch, sugar, and 1 tablespoon water.
• In a large skillet, heat vegetable oil over medium-high. Addgarlic and broccoli. Cook, tossing occasionally,until broccoli is bright green, about 3minutes. Add 1/2 cup water, cover, andcook until broccoli is tender but stillhas some bite, about 2 1/2 minutes. Addoyster sauce mixture; cook until thickened,about 1 minute.

Steps:

• Preheat oven to 375 degrees F.
• Whisk together oil, oyster sauce and vinegar in a large bowl until evenly combined (the mixture will not emulsify). Add broccoli, sprinkle generously with pepper and toss well to evenly coat the broccoli in the sauce.
• Spread on a baking sheet and roast, stirring the broccoli halfway through, until tender and beginning to brown, 10 to 15 minutes.

Steps:

• Steam 2 bunches baby broccoli until bright green and tender, 5 minutes. Drizzle with 1 teaspoon sesame oil. Whisk 2 tablespoons oyster sauce with a splash of water and lemon juice and serve with the broccoli for dipping.

Steps:

• Cut meat across the grain into very thin slices.
• Place in a bowl and combine with soy sauce, rice wine, water and cornstarch.
• Allow to marinate at least 10 minutes (I sometimes do this in the morning, then cook when I get home).
• Meanwhile prepare remaining ingredients and stir together sauce mixture.
• Heat oil in a wok or large skillet.
• Add meat and cook, stirring constantly, until meat is about 75 per cent cooked.
• Remove and reserve.
• Scrape out pan if necessary and return to heat.
• Add another 2 tablespoons oil if needed and heat.
• Add garlic, ginger and green onions and cook 30 to 60 seconds until fragrant.
• Stir in cut-up broccoli and add water.
• Cover and cook 3 minutes.
• Re-add beef to pan and combine well.
• Add sauce to mixture and bring to boil.
• Cook until thickened and beef and broccoli are cooked through.
• Serve with steamed rice.

Steps:

• Combine soy sauce, oyster sauce, sugar and rice vinegar in a bowl and set aside.
• Heat oil in a skillet or wok set over high heat. When it shimmers, add garlic, then bok choy, and stir-fry for 2 minutes. Add 2 to 3 tablespoons water to the skillet or wok, then cover it and allow to cook for 2 to 3 minutes more, until bok choy has softened nicely at its base.
• Remove bok choy from the skillet or wok and place it on a warmed platter. Drizzle the reserved sauce over the greens and serve.

Steps:

• Wash, dry, and cut broccolini into thirds.
• Heat oil over high in a wok or similar type pan.
• Stir fry the stems first for about 3-4 minutes. You may need to turn the heat down to medium high.
• Add the top leaf portion, and cook for another 3-4 minutes.
• Shut off heat and add oyster sauce, stirring to coat. Serve.

Steps:

• Stir the oyster sauce, soy sauce, rice vinegar, sesame oil and sugar in a bowl until well combined; set aside. Wash the bok choy well to remove any grit and drain in a colander, leaving some water clinging to the leaves. Halve any large heads lengthwise.
• Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add half each of the garlic and ginger and cook, stirring, until just softened, about 30 seconds. Add half of the bok choy and stir to coat. Cook until the bok choy is crisp-tender at the stem, 4 to 5 minutes; add water, 1 tablespoon at a time, to keep a bit of moisture in the skillet and prevent the garlic from burning. Remove to a platter.
• Add the remaining 1 tablespoon vegetable oil to the skillet and repeat with the remaining garlic, ginger and bok choy. When tender, return the first batch of bok choy to the skillet and heat through. Transfer all the bok choy to the platter and drizzle with the sauce.

Steps:

• Trim 6 heads baby bok choy and separate the leaves. Cook in salted boiling water until tender, about 1 minute; drain. Heat 2 tablespoons vegetable oil in a skillet over medium-high heat. Add 4 chopped garlic cloves and 1 thinly sliced Fresno chile; cook 30 seconds. Add 1/4 cup oyster sauce, 2 teaspoons fish sauce, 2 teaspoons balsamic vinegar and the bok choy; toss to coat.

Steps:

• Bring a large pot of salted water to a boil over medium-high heat. Trim the broccoli into florets and bite-size (1 1/2-inch) pieces of peeled stem. Add the broccoli to the pot and cook until crisp-tender, about 1 1/2 minutes. Strain in a colander.
• Heat the oil in a large nonstick skillet over medium-high heat. When the oil is shimmering, add the garlic, ginger and jalapeno and cook until the garlic is golden and fragrant, about 45 seconds. Add the broccoli, oyster sauce, vinegar and 1/4 teaspoon salt and toss to coat.

Steps:

• Combine the above sauce ingredients in a small bowl and add 2 tablespoons water.
• Cut the steak into 3 inch long strips (1/4" thick). In a bowl stir together the cornstarch, salt, baking soda and 2 tablespoons water. Add the beef and stir until combined. Let stand at room temperature for 30 minutes.
• Blanch broccoli until just tender (3-4 minutes), drain and rinse under cold water (drain again). In a wok or large pan over high heat add 2 tablespoons of peanut oil and add beef. Stir fry until meat turns opaque (3-4 minutes). Remove meat from pan. Add remaining 1 tablespoon peanut oil and add onion. Stir fry onion until tender (5 minutes) then add garlic and ginger. Pour in the rice wine to deglaze the pan. When wine has evaporated, stir in the oyster sauce and then add the broccoli and beef. Stir until sauce is well combined and heated through (3-4 minutes). Serve with rice.

Steps:

• Heat 1 teaspoon of peanut oil in a large frying pan over medium heat. Add the broccoli and mushrooms and cook for approximately 4 minutes or until vegetables are tender.
• Add the ginger and garlic to the pan and cook for 1 minute more.
• Remove the vegetables from the pan; place them on a plate and cover.
• Wipe the pan clean with a paper towel and turn the heat to high. Add the remaining tablespoon of oil.
• Season the chicken pieces with salt and pepper and add them to the pan in a single layer. Cook for 4 minutes on each side until browned and cooked through.
• Meanwhile, in a bowl whisk together the oyster sauce, chicken broth, sugar, sesame oil and soy sauce. In a small bowl mix the cornflour with a tablespoon of cold water.
• Add the vegetables back to the pan and cook for 2 more minutes or until the vegetables are warmed through.
• Pour the oyster sauce mixture over the chicken and vegetables; cook for 1 minute. Add the cornflour liquid and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.
• Serve immediately, with rice or noodles.

Steps:

• Heat a little of the oil in a wok and toast the cashew nuts until they start to turn golden. Tip out of the pan, then add the rest of the oil. Stir-fry the broccoli for 2-3 mins until it has turned bright green (it will still be very firm).
• Add a splash of water to the pan, then cover with a lid and steam for about 4 mins or until the stems just give with a knife. Push to the side of the pan, then pour the oyster sauce into the other side. Bring to the boil, then stir into the broccoli. Toss in the cashews and serve.

Steps:

• In a small saucepan, combine oyster sauce, stock, soy sauce, sesame oil and cornstarch mixture.
• Bring to a boil over medium heat, stirring until sauce bubbles and thickens; remove from heat.
• Blanch bok choy in a saucepan of boiling water for 1 1/2 minutes; remove from pan with a slotted spoon and place on a serving plate.
• Pour oyster sauce over it and serve.

Steps:

• Wash the gai lan and trim the ends of stalk (about 1/2 inch) and discard the ends.
• Mix the chicken stock, sake, and sugar in a small bowl and set aside.
• In a large wok or pan heat 1 1/2 T vegetable oil over medium heat. Add the garlic cloves and cook until lightly golden about 1 to 2 minutes. Be careful you do not burn the garlic.
• Turn the heat to high and add the ginger and cook for 15 to 20 seconds and add gai lan stalks.
• With a large spoon or spatula scoop up the oil and bathe the gai lan stalks for about 1 minute.
• Pour the chicken stock mixture and immediately cover the wok or the pan with a tight fitting lid.
• Turn down the heat to medium and let gai lan steam for about 3-4 minutes. You should be able to easily pierce with the stalks with a fork.
• Remove the gai lan to a plate, leaving any remaining stock mixture in the wok or the pan and add oyster sauce and sesame oil. Cook for about 1 minute on medium high and pour the sauce over the cooked gai lan and serve.