minute before sprinkling with oyster sauce to lightly coat the pieces
blender, combine cilantro, chili sauce, oyster sauce, soy sauce, garlic and sugar. Spread
Thoroughly wash the chicken and pat dry with a paper towel.
Combine oyster sauce, garlic, black pepper, soy sauce, sugar, salt, and lemon grass (optional) in a bowl.
Mix ingredients together thoroughly and apply as a marinade to the chicken.
Refrigerate for at least 15-20 minutes.
Grill over charcoal at medium-high heat for 30-40 minutes, turning occasionally to prevent burning.
(If charcoal fire is not available, roast in 375-degree oven for 30-40 minutes.).
Remove from grill and serve with chili sauce for chicken.
GINGER-SCALLION SAUCE RECIPE INSTRUCTIONS: Combine the ginger, scallions&
In a small bowl, combine oyster sauce, fish sauce, sugar, pepper and chicken stock
NOTE: Can use a package of Asian-style medley frozen vegetables instead of fresh if you choose. We like the Thai peanut sauce recipe #63210.
Steam the vegetables just until done. Do not overcook.
Divide the rice, vegetables and remaining ingredients between the tortillas.
Roll up burrito style and serve hot. Yield is estimated!
Heat oil in deep, heavy skillet or wok over medium-high heat; add garlic and cook until a bit of garlic sizzles at once. Toss well. Add beef and toss until it changes color. Add broccoli florets and toss for about 1 min., until they turn shiny and bright green. Add oyster sauce, fish sauce, sugar, pepper, and water and cook 3-4 min., tossing often, until broccoli is tender and beef is cooked. Transfer to small serving platter and serve hot or warm.
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.
mins.
For the Thai dipping sauce, blend or process the
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.
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.