Heat oysters in their liquid in medium saucepan over high heat until oyster edges begin to curl, about 2 to 3 minutes.
Heat milk and margarine together in large saucepan over medium high heat just to boiling; add the salt and pepper.
Stir in the oysters and their liquid. Do NOT bring back to a boil or oysters will get tough.
Pour stew in a large serving soup bowl; dust with paprika and sprinkle with parsley.
nd drain, reserving as much oyster liquor as possible. Also strain
and 2 Tablespoons of the oyster sauce. Stir-fry just until
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.
arrot is soft.
Add oyster sauce.
Remove from heat
Heat the oil in a wok or frying pan. Add chicken and garlic and stir-fry for 3-4 minutes, making sure to use a wooden spoon to break up any lumpy bits that form.
Reduce the heat and drain any excess liquid, then add all of the remaining ingredients except the lettuce leaves.
Trim the lettuce leaves to form a cup shape and divide the chicken mixture among them. Top with additional oyster sauce, to taste, if desired, and serve hot (with rice or, ideally, sesame noodles).
ead. Add the jicama and oyster sauce and saute for 30
Add the oil, garlic and ginger into a wok or large saute pan. Turn the heat to medium-high. As the oil heats, the garlic and ginger will infuse the oil with flavor. Take care that they do not burn. When the oil is hot, add the bok choy and the snow peas and toss to coat them in the oil.
Stir-fry the mixture for about a minute. Add the stock and oyster sauce and bring to a boil. Cover and cook for 2 minute until the bok choy stems are crisp-tender. Drizzle the sesame oil over the mixture and serve.
To Marinate: In a nonporous glass dish or bowl, combine the garlic, oyster sauce and curry powder. Mix together. Add chicken pieces and turn to coat. Cover dish or bowl and refrigerate to marinate for at least 1/2 hour.
In a large skillet or wok, heat oil over medium high heat. Add marinated chicken (disposing of leftover marinade) and fry for 20 to 25 minutes or until chicken is crispy and brown and juices run clear.
In a medium saucepan over medium-low heat, combine potato soup, shrimp soup, shrimp, oyster stew, half-and-half, milk, thyme and pepper. Heat slowly, stirring occasionally, until hot, 20 minutes.
inutes.
Add cooked udon, oyster sauce, soy sauce, and cornstarch
don noodles.
Add hoisin, oyster, soy sauces, white pepper, wine
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