Steamed Broccoli Toasted Pecans And 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:

• Preheat oven to 375 degrees F.
• Whisk together oil, oyster sauce and vinegar in a large bowl until evenly combined (the mixture will not emulsify). Add broccoli, sprinkle generously with pepper and toss well to evenly coat the broccoli in the sauce.
• Spread on a baking sheet and roast, stirring the broccoli halfway through, until tender and beginning to brown, 10 to 15 minutes.

Steps:

• Place the broccoli florets in a vegetable steamer basket.
• Pour about 3/4-inch water into a large saucepan. Place the steamer basket in the pan, bring the water to a simmer over medium-high heat, and cover. Steam for 5 minutes, or until the broccoli is crisp-tender. Transfer to a serving bowl and season with salt and pepper.
• Meanwhile, place the center of the bread into a food processor and pulse to make bread crumbs. In a small saucepan, heat butter on medium high until butter turns a nutty brown color. Add the bread crumbs and toss in the butter. Pour the buttered crumbs onto the broccoli and toss to coat.

Steps:

• In a small bowl, whisk together oyster sauce, soy sauce, cornstarch, sugar, and 1 tablespoon water.
• In a large skillet, heat vegetable oil over medium-high. Addgarlic and broccoli. Cook, tossing occasionally,until broccoli is bright green, about 3minutes. Add 1/2 cup water, cover, andcook until broccoli is tender but stillhas some bite, about 2 1/2 minutes. Addoyster sauce mixture; cook until thickened,about 1 minute.

Steps:

• Wash the Chinese broccoli. Cut off the ends if not already trimmed and cut into bite-sized pieces (about 2 inches long).
• In a large saucepan, add enough water to cover the broccoli. Add the salt, baking soda and ginger. Bring to a boil.
• While waiting for the water to boil, prepare the sauce. Combine the chicken broth or water, oyster sauce, rice wine or dry sherry and sugar. Bring to a boil in a small saucepan. Turn the heat down and keep warm while blanching the broccoli.
• Add the Chinese broccoli to the boiling water. Cook until the stalks are tender but crisp (3 - 4 minutes). Rinse in cold running water. Drain.
• Pour the sauce over the broccoli. Serve immediately.

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.