Prepare the vegetables.
Heat the vegetable oil and the sesame oil in a wok.
Add the garlic and stir fry a minute Add the remaining vegetables except the bean sprouts and add the oyster sauce too.
Stir fry for 3-4 minutes Add the remaining ingredients including the bean sprouts but excluding the lime juice and stir to mix well for another 2-3 minutes.
Sprinkle the lime juice and check the seasonings add more if reqd.
Serve immediately.
br>Add 1 T soy sauce and mix them together.
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.
tir together water, oyster sauce, cornstarch, sherry and soya sauce, set aside.
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.
stir, add half of the oyster sauce, stir, cover and simmer at
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.
Whisk together oyster sauce, soy sauce, sugar and 2 tbsp water
Combine the hoisin, lime juice, soy sauce, ginger and garlic in a medium bowl. Add the chicken; turn to coat in the marinade. Cover and refrigerate for 1 hour.
Cook the drained chicken on a heated, oiled grill pan or large skillet on high heat until cooked through.
Meanwhile, boil, steam or microwave the green beans until just tender; drain. Heat the oil in a medium skillet on medium heat. Cook the beans, onion and oyster sauce, stirring, until heated through.
Serve the chicken and green beans with steamed jasmine rice, if desired.
Stir ketchup, Worcestershire sauce, oyster sauce, and sugar together in a bowl until smooth.
Combine pork, oyster sauce and hoisin sauce in a bowl and toss well to coat. Set aside to marinate for 20 mins.
Heat oil in a wok on high. Stir-fry pork in 2 batches, for 2-3 mins each, reserving marinade. Transfer to a plate.
Add onion and pepper to wok. Stir-fry for 1 min. Return pork to wok with broccoli, marinade and 1/4 cup water. Cook for 1-2 mins, until boiling.
Add cashews and toss to combine. Sprinkle with cilantro and serve with rice.
eat. Add gai lan, oyster sauce and soy sauce. Stir-fry for 2
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.
Separate the bok choy leaves. Rinse leaves under running cold water and drain.
Heat the oil in a wok or large frying pan. Stir-fry the bok choy for 3-4 mins until the leaves have wilted and stems are just tender.
Add the oyster sauce; toss together. Cook for 1 min until the sauce is hot. Season to taste and serve.
up cooking liquid.
Whisk oyster sauce with reserved cooking liquid. Serve
or 5 minutes.
Add oyster sauce and cook for 2-3
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.
Heat oil in a large wok over high heat. Stir-fry ginger, garlic and chili for 30 seconds. Add bok choy and choy sum. Stir-fry for 30 seconds. Add oyster sauce and stock. Stir-fry for 2-3 mins, until liquid boils. Transfer to a serving dish. Serve hot.
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.
Mix together in a small pot the cornstarch, water and sugar.
Add the oyster sauce and heat till it thickens.
I like this added to snow peas, mushrooms etc.
Also nice in a stir fry of your choice.