Prepare rice. Chill overnight.
Heat oil in a wok.
Add eggs. Cook until set. Remove to a plate. Chop.
Wipe out wok. Heat oil until very hot.
Add rice and ham. Stir-fry 1 minute.
Combine the soy sauce, oyster sauce and water.
Add to wok. Stir-fry 1 minute.
Add peas, carrots and eggs. Stir-fry 2-3 minutes.
Fried Oyster:
Mix buttermilk and hot sauce. Shuck a fresh, local oyster and
ead. Add the jicama and oyster sauce and saute for 30
Using a whisk, beat the eggs in a small bowl. Add the milk and whisk until a bit frothy. In a second, larger bowl, mix the flour, baking powder, salt and pepper. Add in the egg mixture and mix until you have a smooth batter. Fold in the oysters and their liquor until they are evenly coated.
Heat the vegetable oil in a large skillet until very hot. Ladle out 3 or 4 oysters and fry until golden brown on both sides, about 4 - 6 minutes. Remove and drain. Serve with tartar sauce or lemon slices and enjoy the first oyster harvest of the fall.
nd drain, reserving as much oyster liquor as possible. Also strain
Heat sesame oil in saute pan or wok until it starts to smoke a little then add your meat mixture and white onions.
Saute until you can see the juices coming out.
Add your cold rice and mix for 2-3 minutes. Add fried rice sauce and mix well.
Finish with scrambled eggs, green onions, peas and kimchee.
Saute for about 2 minutes.
Garnish with chopped green onion and kimchee over fried rice.
Heat 1 tsp oil in a pan and saute the sliced garlic and spinach for 2 mins. Add the oyster sauce, 2 tsp fish sauce and 1 pinch of sugar and simmer for about 4 mins.
Meanwhile, heat the remaining oil in a second pan and saute the 1/2 the chili, the chopped garlic, spring onion and ginger over medium heat. Add the prawns and saute for 2 mins. Mix 1/4 cup sugar, 1/4 cup fish sauce, the tamarind paste and the remaining chili then add to the pan and simmer for 2-3 mins.
Arrange the prawns and spinach on 2 plates. Sprinkle with fried onions.
ice. Add a bit of oyster sauce and soy sauce, if
Mix all sauce ingredients together and refrigerate.
Mix together flour, cornmeal, blackened seasoning and kosher salt. Dip each oyster in the eggs, then into the flour mixture. Allow to sit while heating the oil.
Heat 1/2 inch oil in a cast iron skillet until almost smoking. Without crowding or touching, fry on both sides until golden. Remove to a platter covered in paper towels to drain.
Serve with a side of sauce and a lemon wedge to garnish.
hen add then cooking wine, oyster sauce, the soaking liquid.
ot is hot, add the oyster sauce, toss through and serve
eat
Stir
Add oyster sauce, fish sauce, sugar
o wok along with peppercorns, oyster sauce, soy sauce, stock and
ooked shrimp, remaining soy sauce & oyster sauce.
Mix cornstarch w
side.
Stir together water, oyster sauce, cornstarch, sherry and soya
ot.
Add oysters and oyster liquor, and simmer 3 minutes
nd vegetables.
Stir rice, oyster sauce, soy sauce, 1 tablespoon
Fry meats in
wok;
drain
excess
oil.
Add onions and string beans.
When
vegetables
are
cooked,
pour
in oyster sauce and shoyu.
Amount of liquids is based on amount of rice used.\tFor this
recipe,
I suggest 3 cups of cooked rice.
(I use freshly cooked
rice,
not\told
rice.) Add rice; mix with shakushi (Japanese
rice
paddle).
If
not\tenough sauce, add more shoyu and
oyster sauce.\tSeason according to your taste. Mix in fried eggs.
he heat.
Combine the oyster sauce and 1 tbsp water
ntil fragrant. Add shiitake and oyster mushrooms; stir-fry until just