Teresas Oyster Sauce Pork Recipes

Steps:

• In a small bowl, mix together the lime juice, chilli bean paste, oyster sauce and half the soy sauce. Set aside. Heat a large wok with 1 tbsp of the oil. Season the pork and toss with the remaining soy sauce. Sear the meat quickly, then remove from the pan.
• Add the remaining oil and stir-fry the garlic, onion and beans for 2 mins. Return the meat to the pan with the sauce and stir-fry for another 3 mins, until the sauce has thickened. Serve with steamed rice or noodles.

Steps:

• Rehydrate mushrooms for 20 minutes (put mushrooms in bowl, cover with boiling water) then drain Cut pork into thin strips.
• Heat oil in large pan (or wok).
• Add pork and stir fry quickly for 3-5 minutes or until cooked through.
• Add chopped mushrooms, onions and bell peppers and cook for 5 minutes.
• Add oyster sauce and cook for 2-3 minutes.
• Serve over white rice.
• NOTE-I make this dish without the mushrooms (due to availability issues) and it's great.
• If the pan looks on the dry side at the end of cooking time, I'll add a few more ounces of oyster sauce and stir to heat it through.
• That way, there's plenty of sauce for my rice.
• (I just don't like dry white rice-if you do, feel free to use just the 8 oz of oyster sauce).
• I don't have a wok, so I cook this in my electric frying pan-I've found that if I cover the pan after adding the vegetables and oyster sauce, and lower the heat, there tends to be more sauce, so I can use just the 8 oz.
• Also-you can rehydrate the mushrooms in advance to save on actual prep time when it's time to cook dinner if time is an issue.
• Button mushrooms, sliced, can be substituted for the Chinese mushrooms if desired.
• (or mushrooms can be omitted all together).

Steps:

• Finely slice the pork and place in a mixing bowl with the rice wine or sherry, soy sauce, sesame oil and cornstarch. Stir to combine, then set aside to marinate for 15 minutes.
• Meanwhile, trim the base of the bok choy and wash the stalks thoroughly. Cut off the leaves and set aside, then chop the stalk into slices about 1in wide and set aside separately from the leaves. Finely shred the root ginger to give about 1 tbsp of strands.
• Heat the vegetable oil in a wok. When very hot and slightly smoking, add the pork mixture and stir-fry for 2-3 minutes, or until brown. Remove the pork from the wok using a slotted spoon and set the meat aside to drain.
• Add the ginger and garlic to the wok and stir-fry for 1-2 minutes or until golden. Add the chopped stalks of the bok choy and stir-fry for 2 minutes, then add the leaves, oyster sauce and 3-4 tbsp water and continue stir-frying until the sauce is bubbling.
• Return the pork to the wok and heat through with the bok choy for 1-2 minutes, then serve.