nd drain, reserving as much oyster liquor as possible. Also strain
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.
aste with soy sauce and oyster sauce, add in your egg
dd in the rice vinegar, oyster sauce, soy sauce and sugar
n a bowl combine the oyster sauce with garlic, 1/2
Place oyster sauce, fish sauce, and soy sauce together in a pan.
Thicken using a little corn flour and water paste.
Easy as that.
Drain oysters and set aside.
Saute mushrooms in butter; add mushroom soup, oyster crackers, cheese, sherry and oysters.
Mix well.
Spoon into a lightly greased 1 1/4-quart casserole dish. Top with more cracker crumbs and dot with butter.
Bake at 350\u00b0 for about 20 minutes.
Serves 4.
Wash, dry, and cut broccolini into thirds.
Heat oil over high in a wok or similar type pan.
Stir fry the stems first for about 3-4 minutes. You may need to turn the heat down to medium high.
Add the top leaf portion, and cook for another 3-4 minutes.
Shut off heat and add oyster sauce, stirring to coat. Serve.
br>Shake on as much oyster sauce as you like, adding
inutes.
Mix soy sauce, oyster sauce, and sugar into chicken
Heat oil with seasonings (do not boil) and pour over crackers. An easy snack!
Heat oil in a wok or large skillet over medium heat. Add onion and garlic; cook and stir until fragrant, about 30 seconds. Add chicken; cook and stir until no longer pink, about 5 minutes. Stir in oyster sauce, soy sauce, and sugar. Stir in chile peppers. Pour in water. Cook until slightly thickened, 3 to 5 minutes. Stir in basil before serving.
In a 10-inch skillet, heat margarine until hot; add chicken, cook until lightly browned on all sides.
Remove from skillet and set aside.
To same skillet, add broccoli, garlic and saute for 1 minute.
In mixing bowl, combine chicken broth, oyster sauce and cornstarch.
Add to broccoli mixture and cook for 15 minutes, until tender.
In a 4-quart Dutch oven or saucepan combine chicken or turkey broth and carrots.
Bring to boiling; reduce heat.
Cover and simmer for 10 minutes.
Stir in turkey, zucchini, rice, and thyme. Remove from heat.
Cover and let stand about 5 minutes or until rice is tender.
Stir in Alfredo sauce; return to heat and warm through.
If desired, serve with oyster crackers.
dd garlic, ginger, hoisin sauce, oyster sauce and sesame oil; stir
Mix broth, cornstarch, oyster sauce and pepper sauce; set aside.
Heat oil in 10-inch nonstick skillet over medium-high heat. Cook garlic and frozen vegetables in oil about 5 minutes, stirring frequently, until vegetables are tender.
Stir in coleslaw mix and broth mixture. Cook and stir 1-1/2 minutes. Serve over noodles.
Combine pork with garlic powder, sesame oil, oyster sauce, tamarind paste, water, light and dark soy sauce, sugar, salt and cornstarch. Marinate for 15 minutes (If you have 30minutes, better! An hour? Perfection!).
Heat oil in wok, over medium heat, saute garlic until lightly browned.
Add the pork and marinade. Stir-fry over high heat for 3-5 minutes, just until the meat lose it's pink color.
Top with toasted sesame seeds, pork cracklings (hmmm, orgasmic!) and chopped spring onions.
Serve hot with rice and steamed vegetables.
Marinate chicken thighs in the dark soy sauce for at least 1 hour.
Heat oil in a large frying pan over medium heat. Add in garlic and ginger. Saute long enough to allow the ginger and garlic to release their aroma.
Add in the chicken and saute until golden brown.
Add in green onions, chicken broth, oyster sauce, rice wine, light soy sauce and Splenda.
Stir well.
Once the sauce starts to boil, about 3-5 minutes, mix in the cornstarch to thicken the sauce.
Serve and enjoy.
In a wok or stir-fry pan, heat oil on high.
Stir in garlic and dried red pepper flakes (cook for about 10 seconds).
Add in the beef strips; cook for about 1 minute.
Add in oyster sauce, soy sauce, salt, pepper, sugar and paprika; cook and stir for 1 minute.
Add in the stock; boil for 5 minutes over medium-low heat.
Add green onion and onion; stir-fry for 1 minute.
Add in dissolved flour, mixed with 3 tbsp water into the mixture; stir until blended and thickened.
Serve on cooked rice.