Oyster Sauce Recipes

Steps:

• 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.

Steps:

• 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.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place chicken thighs in a lightly greased 9x13 inch baking dish. Season with salt and pepper to taste and bake in the preheated oven for about 25 minutes.
• Meanwhile, in a medium bowl combine the oyster sauce, garlic, sugar and water. Mix together and taste the sauce; if it is not sweet enough, add sugar to taste.
• After chicken has baked for 25 minutes, pour sauce over it and bake for another 20 minutes, or until chicken is cooked through and juices run clear.

Steps:

• To make the beef: Prepare the fillet of beef by hammering it with a meat cleaver, the side of a meat cleaver, the side of a Chinese cleaver or a rolling pin. Slice it thinly, and put the pieces into a bowl. Season the beef with the light soy sauce, oyster sauce, salt, black pepper, and sugar. Set aside.
• Heat a wok over high heat, and add 1 tablespoon groundnut oil. Add the garlic, and chile, and toss quickly. Then, add the spinach leaves, and toss so they warm for 5 seconds. Scatter them onto a large serving plate.
• Heat the wok over high heat, and add the remaining groundnut oil. Add the beef slices, and stir-fry for 1 to 2 minutes, adding a dash of Shaohsing rice wine. Season with a pinch of dried chile flakes. To serve, lay the beef over a bed of the garlic-spinach leaves.
• To make the mushrooms: Reheat the wok, add the oil, then add the oyster mushrooms and stir fry for 1 minute. Add a small splash of water to create some steam to help cook. Season with the black rice vinegar, and light soy sauce. Spoon the mixture over the beef, and serve.

Steps:

• If using fresh oysters, steamed in pan with one cup water until opened (reserve broth)
• Very finely chop oysters.(If using prepackaged oysters reserve liquid).
• Melt butter in a skillet and sauté onion, garlic and ginger root over medium heat until onions are soft.
• Add minced oysters, thyme, oregano and basil.
• Sift in flour, mixing constantly, until flour is cooked into butter.
• Whisk in one cup of oyster broth or oyster liquid from prepackaged oysters, plus ½ cup of chicken broth, ½ cup cream and ¼ cup soy sauce.
• Now pour sauce through a sieve, removing any solids that do not pass through the holes in the sieve.
• Return remaining liquid sauce to skillet.
• Mixing constantly, cook sauce over medium heat until thickened. If not thickening properly, add a small amount of corn starch and water and cook over heat until thick enough.
• If desired, add ground black pepper to taste.
• *Recipe does not indicate how long this will keep. Yield given is a guess. When I make this myself I will update to more accurate number. Prep and cooking times are approximate.

Steps:

• Drain oysters and reserve the liquid.
• Mince oysters and place in a saucepan.
• Add water and reserved liquid and bring to a boil.
• Reduce heat, cover and simmer about 10 minutes.
• Remove from heat, add salt and cool completely.
• Force the mixture through a fine sieve into sauce pan.
• Measure the liquid, adding 2 tablespoons light soy sauce to each 1/2 cup.
• Add dark soy sauce and bring to boil.
• Reduce heat and simmer gently for about 7 minutes.
• Cool to room temperature and pour into a sterilized jar. Seal and store in the refrigerator. This sauce can be kept for several weeks.