Oystersaucerecipe

Steps:

• Mix together in a small pot the cornstarch, water and sugar.
• Add the oyster sauce and heat till it thickens.
• I like this added to snow peas, mushrooms etc.
• Also nice in a stir fry of your choice.

Steps:

• To make the beef: Prepare the fillet of beef by hammering it with a meat cleaver, the side of a meat cleaver, the side of a Chinese cleaver or a rolling pin. Slice it thinly, and put the pieces into a bowl. Season the beef with the light soy sauce, oyster sauce, salt, black pepper, and sugar. Set aside.
• Heat a wok over high heat, and add 1 tablespoon groundnut oil. Add the garlic, and chile, and toss quickly. Then, add the spinach leaves, and toss so they warm for 5 seconds. Scatter them onto a large serving plate.
• Heat the wok over high heat, and add the remaining groundnut oil. Add the beef slices, and stir-fry for 1 to 2 minutes, adding a dash of Shaohsing rice wine. Season with a pinch of dried chile flakes. To serve, lay the beef over a bed of the garlic-spinach leaves.
• To make the mushrooms: Reheat the wok, add the oil, then add the oyster mushrooms and stir fry for 1 minute. Add a small splash of water to create some steam to help cook. Season with the black rice vinegar, and light soy sauce. Spoon the mixture over the beef, and serve.

Steps:

• Whisk the soy sauce, vinegar, sesame oil, garlic, ginger, sugar and red pepper flakes if using in a medium bowl until combined. Store in an airtight container in the refrigerator for up to 5 days.

Steps:

• If using fresh oysters, steamed in pan with one cup water until opened (reserve broth)
• Very finely chop oysters.(If using prepackaged oysters reserve liquid).
• Melt butter in a skillet and sauté onion, garlic and ginger root over medium heat until onions are soft.
• Add minced oysters, thyme, oregano and basil.
• Sift in flour, mixing constantly, until flour is cooked into butter.
• Whisk in one cup of oyster broth or oyster liquid from prepackaged oysters, plus ½ cup of chicken broth, ½ cup cream and ¼ cup soy sauce.
• Now pour sauce through a sieve, removing any solids that do not pass through the holes in the sieve.
• Return remaining liquid sauce to skillet.
• Mixing constantly, cook sauce over medium heat until thickened. If not thickening properly, add a small amount of corn starch and water and cook over heat until thick enough.
• If desired, add ground black pepper to taste.
• *Recipe does not indicate how long this will keep. Yield given is a guess. When I make this myself I will update to more accurate number. Prep and cooking times are approximate.

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:

• 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:

• 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:

• Combine oyster and soy sauces along with sesame oil, sugar and cornflour in a small bowl.
• Set aside.
• Heat 1 tablespoon of the peanut oil in a wok.
• Swirl to coat.
• Add half the beef and stir fry until browned.
• Remove and set aside.
• Repeat with the remaining peanut oil and beef and remove and set aside.
• Add garlic, ginger and chilli to the wok.
• Cook for 30 seconds.
• Add onion and capsicum and stir fry for 1 minute.
• Return the beef to the pan along with the combined sauces.
• Stir to warm through.
• Serve immediately with rice.

Steps:

• Prepare the vegetables.
• Heat the vegetable oil and the sesame oil in a wok.
• Add the garlic and stir fry a minute Add the remaining vegetables except the bean sprouts and add the oyster sauce too.
• Stir fry for 3-4 minutes Add the remaining ingredients including the bean sprouts but excluding the lime juice and stir to mix well for another 2-3 minutes.
• Sprinkle the lime juice and check the seasonings add more if reqd.
• Serve immediately.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place chicken thighs in a lightly greased 9x13 inch baking dish. Season with salt and pepper to taste and bake in the preheated oven for about 25 minutes.
• Meanwhile, in a medium bowl combine the oyster sauce, garlic, sugar and water. Mix together and taste the sauce; if it is not sweet enough, add sugar to taste.
• After chicken has baked for 25 minutes, pour sauce over it and bake for another 20 minutes, or until chicken is cooked through and juices run clear.

Steps:

• Heat a wok and add about a centimetre of water to cover the bottom.
• Add the mussels and pipis and cover with a tight-fitting lid.
• Steam for a few minutes and remove shellfish to a bowl as they open.
• With all mussels and pipis out of the wok, add the oyster sauce, palm sugar, a few drops of sesame oil, ginger and spring onions.
• Cook for a few minutes until the sugar has dissolved and the flavours have mingled.
• Check the sauce for saltiness, adding more oyster sauce or, if too salty, a little water.
• Toss the mussels and pipis back in the wok and add the coriander and a sprinkle of pepper.
• Serve in individual bowls with rice or fine egg noodles.

Steps:

• Cut the beef into slices 5cm long and 5mm thick, cutting against the grain of the meat. Put them in a bowl. Mix in the soy sauce, sesame oil, rice wine or Sherry and cornflour. Leave to marinate for 20 mins.
• Heat a wok until it is very hot, then add the groundnut oil. When it is slightly smoking, add the beef slices and stir-fry for 5 mins or until lightly browned. Remove the meat from the wok and drain well in a colander set inside a bowl. Discard the drained oil.
• Wipe the wok clean and reheat it over a high heat. Add the peppers, and cook for 3-4 mins or until softened. Add the oyster sauce and bring it to a simmer. Return the drained beef slices to the wok and toss them thoroughly with the oyster sauce. Turn the mixture on to a serving platter, top with the spring onions and serve immediately.

Steps:

• pour oyters with their juices in a bowl. pour in cold water and refrigerate 8 hours.
• drain oysters and pour liquid into small saucepan, reserving oysters. bring to a gentle boil, cook 3 to 4 minutes over low heat.
• mix peppers and basil with garlic, set aside.
• heat butter in second saucepan or cast iron pan. add onion and cook for 4 minutes over low heat. add flour mixture and mix and cook for 2 minute over low heat.
• gradually incorporate liquid from oysters, whisking constantly. add spice mixture and heavy cream. mix well and cook 12 minutes over low heat, stirring frequently. the sauce should become quite thick. if desired, place oysters in sauce and simmer 3 minutes.
• serve with variety of dishes.