Oyster Saute With Green Onion Sauce Recipes

Steps:

• Soak the rice vermicelli in boiling water for 4 minutes. Drain, refresh under cold water, drain again and set aside.
• Mix soy, fish sauce and oyster sauce in a bowl. Heat the sunflower oil in a large wok, add spring onions, chopped garlic cloves and the deseeded and chopped chilli.
• Stir fry for 20 seconds before adding the thinly sliced shiitake or chestnut mushrooms and broccoli florets. Stir fry for 1 minute, then add the pak choi and the sauce mixture. Stir and cook for about 2 minutes over a high heat, adding a splash of water if the sauce becomes too thick.
• Tip in the noodles, remove from the heat and toss to mix well. Serve in warmed bowls and tuck in with your chopsticks.

Steps:

• Heat oil in a medium skillet over medium heat. Stir in garlic and brown sugar, and cook until garlic is lightly browned. Stir in green onions, and cook until tender. Mix in oyster sauce and water.
• Place salmon fillets into skillet, and reduce heat to medium low. Spoon sauce mixture over fillets. Cook 10 to 15 minutes, until fish is easily flaked with a fork.
• Remove fish from skillet, and set aside. Mix cornstarch and warm water into the remaining sauce mixture. Stir until thickened to desired consistency. Pour over salmon to serve.

Steps:

• Dredge the well drained oysters in some starch and toss them very gently in a bowl till the liquid turns dark. Wash out the darkened liquid with cold water until the water becomes clear. Drain well. Place the oysters between paper towels and dry.
• Coat the oysters lightly with some flour (not listed in the ingredients above). Heat some salad oil in a non-stick frying pan, add garlic, stir fry till they become golden over medium heat. Add oysters cook until golden. Turn over, add the Sake and cover. Cook for 2 to 3 minutes over low heat.
• Add and melt the butter. Add soy sauce and green onion and stir to coat the oysters with sauce. Serve hot.

Steps:

• In a small bowl, mix the sherry, oyster sauce, sugar, and cornstarch.
• Heat the oil in a skillet, and cook the flank steak about 3 minutes. Stir in sherry sauce mixture. Add the green onions, and continue cooking 10 minutes, or until the flank steak is evenly brown and the green onions are tender.

Steps:

• Cut the beef into slices 5cm long and 5mm thick, cutting against the grain of the meat. Put them in a bowl. Mix in the soy sauce, sesame oil, rice wine or Sherry and cornflour. Leave to marinate for 20 mins.
• Heat a wok until it is very hot, then add the groundnut oil. When it is slightly smoking, add the beef slices and stir-fry for 5 mins or until lightly browned. Remove the meat from the wok and drain well in a colander set inside a bowl. Discard the drained oil.
• Wipe the wok clean and reheat it over a high heat. Add the peppers, and cook for 3-4 mins or until softened. Add the oyster sauce and bring it to a simmer. Return the drained beef slices to the wok and toss them thoroughly with the oyster sauce. Turn the mixture on to a serving platter, top with the spring onions and serve immediately.

Steps:

• In a small bowl, mix together the lime juice, chilli bean paste, oyster sauce and half the soy sauce. Set aside. Heat a large wok with 1 tbsp of the oil. Season the pork and toss with the remaining soy sauce. Sear the meat quickly, then remove from the pan.
• Add the remaining oil and stir-fry the garlic, onion and beans for 2 mins. Return the meat to the pan with the sauce and stir-fry for another 3 mins, until the sauce has thickened. Serve with steamed rice or noodles.

Steps:

• Heat heavy pan or wok until quite hot.
• Cut the very bottom off the green onions and dispose of. Then slice into 3" lengths. Separate the end pieces from the rest since they need longer to cook.
• Mix together soy sauce, oyster sauce and honey in a small bowl.
• Brush pan with a little peanut oil, then add round steak and green onion end-pieces, cooking until steak is almost done.
• Add sauce and remaining green onions, bring to a boil and simmer for about 3 minutes to allow sauce to thicken a bit.
• Serve over rice.
• IF SAUCE IS TOO THIN:.
• Different meats release different amounts of liquid. If sauce is too thin, remove meat and green onion from pan, add some cornstarch mixed with equal amount cold water to the sauce and bring to a boil, let cook a few minutes until thickened. Then add meat and green onion back to pan. Start with 1-2 tablespoons of cornstarch and water.
• TO COOK AHEAD FOR A CROWD:.
• Cook meat in batches, adding the sauce but not the green onions to each batch.
• As each batch is done, pour out in 9x12 or larger pan in oven on 170 to keep warm. You won't need to add more peanut oil after first batch.
• After last batch, cook green onion bottoms until softened, then add rest of green onions and saute for a minute.
• Pour green onions over meat in pan to keep warm.