ins.
To make the oyster mignonette, whisk together sparkling wine, vinegar
nd drain, reserving as much oyster liquor as possible. Also strain
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.
ead. Add the jicama and oyster sauce and saute for 30
Preheat oven to 300\u00b0F.
Lightly dust oyster mushrooms in flour, shaking off excess. Dip in combined egg and milk.
Coat oyster mushrooms with breadcrumbs, pressing on firmly. Transfer to a plate and chill 20 minutes.
Place enough oil for shallow-frying in a large frying pan. Heat on medium until a piece of bread sizzles as soon as it is added.
Drop mushrooms into oil in batches, frying 1-2 minutes until golden. Drain on paper towel. Keep warm in oven while cooking remaining mushrooms.
Heat oil in a wok or large frying pan on high heat. Stir-fry garlic and chili pepper for 1 min.
Add vegetables; stir-fry for 1-2 mins, or until leaves begin to wilt.
Add oyster and soy sauces; stir-fry for 1-2 mins until tender. Serve sprinkled with sesame seeds.
Bring a saucepan of water to the boil. Place Chinese broccoli and bok choy in steamer basket and steam for 5 mins, until tender.
Bring stock to a boil in a medium skillet. Add mushrooms. Reduce heat to low and simmer for 2 mins, until tender. Remove from heat. Add oyster sauce and stir to combine.
Place greens in shallow serving bowl. Top with mushrooms and braising liquid. Serve immediately.
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.
In a wok or large frying pan, heat oil over high heat. Stir-fry garlic and chilies for 1 min. Add vegetables and stir-fry for 3 mins, until just wilted. Add oyster sauce, soy sauce and 2 tbsp water. Stir-fry for 3-4 mins, until vegetables are cooked to your liking.
Serve sprinkled with sesame seeds.
Heat oil in wok n high heat. Stir-fry chicken until cooked through. Remove from wok.
Add onion and garlic to wok; stir-fry until onion softens. Add shiitake mushrooms; stir-fry until tender. Add gai lan, oyster mushrooms, sauce and 2 tbsp water; stir-fry until vegetables are tender. Add chicken; stir-fry until heated through.
Remove from heat. Toss in enoki mushrooms and parsley. Serve with steamed jasmine rice, if desired.
side.
Stir together water, oyster sauce, cornstarch, sherry and soya
stir, add half of the oyster sauce, stir, cover and simmer
Mix the lemon juice, seasoned salt and oyster sauce together in a medium sized mixing bowl.
Pour over ribs, add fresh gound pepper to taste.
Marinate the ribs in the oyster sauce mixture for 5 hours or overnight.
Grill ribs under the broiler of your oven or on the barbecue until ribs are cooked throughout.
If doing on the barbecue turn frequently and barbecue on low to prevent burning.
Rinse oyster mushrooms thoroughly, and pat dry
or 5 minutes.
Add oyster sauce and cook for 2
In 2-quart saucepan, strain 1 cup oyster liquor.
Add oysters, butter and pepper.
Over low heat, cook until oysters curl around the edges.
In a small saucepan, over medium heat, heat half and half and milk until tiny bubbles form around edges of saucepan. Add to oyster mixture.
Ladle soup into bowls. Garnish with oyster crackers.
minutes.
Pour reserved oyster liquor, milk, and cream into
/2tbsp light soy, the oyster sauce, sugar, salt and pepper
and 2 Tablespoons of the oyster sauce. Stir-fry just until
easpoon vegetable oil, 1 teaspoon oyster sauce, and 1/2 teaspoon