Home
Ingredient
Top 5 dishes made from premium oyster sauce,
1 . Beef & Pak Choi Chow Mein
Beef & Pak Choi Chow Mein
These delicious noodles serve one as a main or two as a side if you're making other dishes. I often rustle them up as a quick dinner. If you can't find fermented salted black beans which are available from most online oriental supermarkets, you can simply substitute with a pinch of salt or msg. The black beans give a salty hit to the dish.
Ingredient
1 tbsp
cornflour,
100 ml
water,
1 tsp
dark soy sauce,
2 cloves
garlic, sliced finely,
1/2 tbsp
premium oyster sauce,
1 tbsp
shaoxing wine,
1 tbsp
light soy sauce,
Pinch
white pepper,
1/2 tbsp
cooking oil,
Cooking instructions
* Step 1
Add the beef strips to a slurry made by combining the water, cornflour and dark soy sauce. Set aside to marinate for 15 minutes. Add the cooking oil to a wok and heat over a very high heat. Begin to boil the egg noodles in water.
* Step 2
Once oil is hot add the whites of the spring onions and fry for 1-2 mins. Next add in the marinated beef strips, drain off all the excess water first as much as possible.
* Step 3
Drain off the cooked noodles, run under cold water to stop them cooking further and then add to the wok. Give everything a good mix up.
Add the greens of the spring onion. Fry for 1 final minute then remove from the heat. Serve up in a bowl and add chilli crunch over the top to add a touch of heat if desired. Enjoy! :)
Note: if there is a photo you can click to enlarge it
2 . Bean Sprout & Mushroom Stir Fry
Bean Sprout & Mushroom Stir Fry
I adore this dish, it may not seem much when you look at it, but to me it is so comforting and delicious and makes a perfect light meal. Sometimes I'll add a tiny bit of leftover shredded chicken in too if I have some from a previous roast dinner.
Ingredient
400 g
bean sprouts,
2 tsp
premium oyster sauce,
2 cloves
garlic, sliced finely,
1 tbsp
Shaoxing wine,
1/2 tsp
msg, (optional)
Cooking instructions
* Step 1
Add the vegetable oil to a wok over a high heat. Once hot add the sliced mushrooms, spring onions and sliced garlic. Allow to fry for around 2 minutes moving it around the wok so the garlic doesn't burn.
* Step 2
Add in the white pepper, salt plus msg. Toss everything together in the wok. Now add the bean sprouts plus the Shaoxing wine, toss again. Fry until the bean sprouts begin to turn a little translucent and become tender. This should take around 3 minutes. Scrape the sprouts to one side of the wok and add the beaten eggs to the empty side. Allow to almost set in the wok before scrambling them up by breaking up into smaller pieces.
* Step 3
Finally add the oyster sauce & the cornflour slurry. Stir through well to coat every bean sprout in the delicious sauce. Toss the ingredients a few times in the wok then serve up with a little drizzle of sesame oil on top to finish, and enjoy. :)
Note: if there is a photo you can click to enlarge it
3 . Braised Chicken With Water Chestnuts
Braised Chicken With Water Chestnuts
This is a wonderfully fragrant and comforting dish. I like to make this often for the family as it's quite quick to make and my son is a big fan of this one. Succulent chunks of chicken with a gentle spike of ginger and garlic plus the exotic aniseed of star anise. Perfect served over steamed fluffy rice to soak up the sauce.
Ingredient
3 cloves
garlic, sliced finely,
1.5 inches
ginger, peeled & sliced finely,
1 tbsp
light soy sauce,
1 tbsp
shaoxing wine,
1/4 tbsp
dark soy sauce,
1/2 tbsp
premium oyster sauce,
1 tsp
msg (optional),
1 tsp
sesame oil,
200 ml
water,
1.5 tsp
sugar,
Cooking instructions
* Step 1
Heat the oil in a wok over a high heat. Add in the diced chicken pieces. Stir fry until opaque and just browning on all sides. Add in the onion. Fry for a further minute.
* Step 2
Next add the ginger, garlic and spring onions. Toss everything together and fry until fragrant. This should only take about 20 seconds.
Season with white pepper and touch of salt. Add the msg, fry for a few seconds then stir though.
* Step 3
Now add the oyster sauce, light and dark soy sauces plus the shaoxing wine. Place in the star anise and the water chestnuts. Pour in the water and bring to a simmer. Allow the water to reduce by just over half then remove from the heat. Stir through the sugar.
* Step 4
Drizzle over the sesame oil. Be careful not to add too much as it'll overpower the dish. Stir it through then serve up the chicken over some steamed jasmine rice and enjoy! :)
Note: if there is a photo you can click to enlarge it
4 . Chicken Noodle Soup (Using Chicken Carcass)
Chicken Noodle Soup (Using Chicken Carcass)
This soup is beautiful, fragrant and so healthy. If you have a chicken carcass to use up after a roast dinner, this is the perfect recipe.
Here I leave the stock overnight in order to skim off the fat/residue and achieve a clearer result, but if you don't have the time you can skip that part.
Ingredient
2 cloves
garlic, sliced finely,
1 tbsp
light soy sauce,
2 tsp
fish sauce,
1 tsp
premium oyster sauce,
1 tsp
sugar,
Cooking instructions
* Step 1
Place the chicken carcass into a large saucepan and pour over enough boiling water to almost completely cover it. Bring to a vigorous simmer and simmer for 30 mins then bring to a gentle simmer and leave with a lid on for 3-4 hours so the broth is super flavourful and the bones are clean. Once done, remove all the bones and debris until only the chicken stock remains.
* Step 2
Carefully pour the stock into a large jug or container and leave in the fridge over night until set into a jelly. The next day there will now be a layer of white resedue on the top, remove this so only the light golden opaque jelly remains. Return the solidified stock to a large saucepan over a medium low heat and allow to melt back into a liquid.
* Step 3
Add the soy sauce, white pepper, sugar, tamarind sauce, ginger, garlic, fish sauce, chilli flakes and oyster sauce. Stir and bring to a gentle simmer. Add in the vegetables and the roast chicken pieces plus the noodles. Simmer until the noodles have loosened apart and the vegetables are tender. Do not overcook them, you still want a good bite to them.
* Step 4
Serve up and enjoy! :)
Note: if there is a photo you can click to enlarge it
5 . Chicken, broccoli & green beans in Oyster Sauce
Chicken, broccoli & green beans in Oyster Sauce
Chicken in Oyster sauce is one of my most favourite comforting dishes to make and eat, here I've added some extra greens, tender stem broccoli and fine green beans there's also some beanspouts for a bit of crunch. The best bit is when the sauce mixes in with the rice, so good!
Ingredient
200 g
tender stem broccoli,
1 handful
slim green beans,
1 tbsp
premium oyster sauce,
1 tbsp
light soy sauce,
2 tsp
fish sauce,
1.5 tsp
garlic granules,
1 pinch
salt,
1/4 tsp
MSG (optional),
Cooking instructions
* Step 1
Heat up a wok over a high heat and add the cooking oil. Once hot add in the chicken slices and begin to brown off on all sides. Season with salt and the garlic granules. Next add in the chopped spring onions, broccoli and fine green beans. Toss everything together.
* Step 2
Add in the MSG and the green chillies, and fry off with the greens. Turn down the heat to medium. Crumble in the chicken stock and pour in enough boiling water to cover the ingredients halfway up. Bring to a simmer. Add in the fish sauce, soy sauce, oyster sauce and sugar. Stir everything together.
* Step 3
Reduce down by half and until the greens are tender but with a little bite to then still. Add in the beanspouts and the cornflour mix. Stir until the sauce begins to thicken. Continue to simmer a while longer then remove from the heat once a flavourful sauce has been created.
* Step 4
Serve up with some steamed white rice and enjoy. :)
Note: if there is a photo you can click to enlarge it
Share
10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
4. Taste the Rainbow
5. Prioritize Potassium
6. Eat More Plants
7. Focus on Your Immune System
8. Try the Mediterranean Diet
9. Understand the Impact of Food
10. Guard Your Gut
See more
Copyright © 2024 Cookcic