d drain, reserving as much oyster liquor as possible. Also strain
ot.
Add oysters and oyster liquor, and simmer 3 minutes
Add the jicama and oyster sauce and saute for 30 seconds. Remove
nd weigh down to press for 30 ins.
Cut into
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.
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.
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.
Whisk together oyster sauce, soy sauce, sugar and
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.
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.
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.
o sizzle, stir garlic constantly for 2 mins, or until golden
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.
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.
he broiler and nap each oyster with about 1 tablespoon hollandaise
Rehydrate mushrooms for 20 minutes (put mushrooms in
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.
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.
itting lid or foil; steam for 7 mins.
Place bok
Check oysters for any bits of shell.
Combine all ingredients, including oyster liquor and mix lightly with a fork.