Bring 1/2 pot of water to a boil. Add a dash of salt.
Place the Chinese broccoli in the water and cook for 2 minutes. Remove and drain.
Place on a serving platter and sprinkle with oyster sauce and 1 tablespoon corn oil.
Remove and serve.
dd gai lan stalks.
With a large spoon or spatula
Steam broccoli 4 to 6 minutes just until tender.
Mix oyster sauce, sugar, chicken stock and wine.
Heat in a sauce pan and add peanut oil.
When hot, add garlic and stir briefly.
Add oyster sauce and bring to a boil.\tStir cornstarch and water together and add oyster sauce.
When sauce thickens, turn off heat and drizzle sesame oil over it.
Pour sauce over broccoli and serve.
Marinate the beef in a mixture of equal parts soy sauce and white wine for 5 to 6 minutes.
Break maitake mushrooms into bite sized pieces.
Heat oil in wok on high heat (peanut oil works best for stirfry because of the high heat but I use canola oil without any problems).
Add red pepper, green onion and eggplant to the wok and stir fry.
Add beef, Maitake Mushrooms, Chinese cabbage and oyster sauce to the mixture. Stir well and cook until beef is cooked through.
If desired, add 1-4 tsp corn starch to thicken the sauce.
Remove stems from vegetables and cut into chunks.
Combine oyster sauce, soy sauce, and sugar in bowl and stir until sugar dissolves.
Blanch vegetables in boiling water for 2 minutes. Drain and refresh under cold water. Drain and place on serving plate.
Heat peanut and sesame oil, and carefully pour over vegetables and gently toss to coat. Drizzle sauce over.
Preheat a sandwich press or nonstick frying pan over medium heat. Lightly coat 1 side of 4 tortillas with oil. Place tortillas, oiled-side down, on a flat surface. Coat with oyster sauce. Top with chicken, carrot, cilantro, spring onions and cheese. Top with remaining tortillas. Lightly coat top with oil.
Cook for 2-3 mins, or until tortillas are crisp and golden and cheese is melted. Cut into wedges and serve immediately.
Seperate the bok choy leaves and wash thoroughly.
Fill a large saucepan with water and bring to the boil.
Stir in vegetable oil, add bok choy and simmer until it is bright green and tender - about 1 minute. Using tongs, immediately remove bok choy from water and place on a serving plate.
Drizzle with oyster sauce and just a dash of sesame oil.
Heat peanut oil in a small frying pan until moderately hot and very carefully pour over bok choy.
Serve immedialtely.
Marinate beef in wine and cornstarch. Set aside.
Bring cooking oil to a full boil.
Drop beef all at once.
Cook for 5 minutes.
Stir constantly.
When done, drain out excess fat.
Put beef back in pan, add sliced onions, soy sauce and sugar mixture. Stir 2 minutes.
Remove from the fire. Flavor with oyster sauce. Garnish with green peas.
Serve immediately.
Add oil to heated frying pan or wok and then cook fish until golden brown, 5- 6 minutes.
Remove fish and set aside.
Add ginger, capsicum and snow peas and stir fry until vegetables are tender crisp, 2- 3 minutes.
Combine cornflour with oyster sauce, soy sauce, sesame oil and water.
Add to pan and cook 2- 3 minutes, add fish and cook, stirring gently, until heated through.
Serve with rice or noodles.
place spices in mortar and grind together with pestle.
Mix flour with spices.
dip filets in milk, then dredge in spiced flour.
heat butter in cast iron pan over medium heat. add filets and cook 3 minutes on each side.
remove fish and serve with oyster sauce.
Bring stock and 4 cups water to a boil. Add broccoli and simmer, uncovered, for 2 mins. Add snow peas and simmer, uncovered, for about 1 min, or until vegetables are just tender. Drain.
Arrange vegetables on a serving platter. Drizzle with oyster sauce and sesame oil. Serve.
olden brown. Remove garlic immediately with a slotted spoon and drain
br>Smash 6 slices ginger with flat side of knife. Cut
Combine the oyster sauce, cornstarch, chicken stock, rice wine, sugar, soy sauce, ginger, garlic
n another bowl, combine the oyster sauce, both soys, 1 tsp oil
Whisk together oyster sauce, soy sauce, sugar and 2 tbsp water
Heat 2 tbsp peanut oil in a wok or large frying pan. Stir-fry beef, in batches, until browned all over. Remove from pan and set aside.
Add remaining oil to wok. Stir-fry pepper, broccoli and garlic until vegetables are just tender. Add cornstarch slurry, soy sauce, oyster sauce, sesame oil and vinegar. Stir-fry until sauce boils and thickens slightly. Return beef to wok along with snow peas and mushrooms. Stir-fry until heated through.
oiling cooking liquid. Cover basket with a tight fitting lid or
tir together water, oyster sauce, cornstarch, sherry and soya sauce, set aside.
Place bok choy in a steamer basket over a wok of simmering water. Cover tightly with a lid and steam 2-3 mins, until bright green.
For the sauce, combine the oyster sauce and sesame oil. Drizzle on the bok choy, sprinkle with sesame seeds and serve.