Stir Fried Zucchini With Oyster Sauce Recipes

Steps:

• *These are the same mushrooms used in mu shu pork.
• They are variously called tree ears or wood ears.
• Pour boiling water over them and let soak for 15 minutes.
• Remove tough stems with a knife and julienne.
• They swell up to about four times their original size when soaked so it takes very little to make 1/4 cup!
• Be sure to remove the stems because they are extremely tough.
• If using cucumber, peel and remove seeds.
• Zucchini just needs to be washed.
• Slice or julienne.
• Or cut in finger sized pieces.
• Heat oil with salt in wok or skillet over high heat; add garlic and stir for a few seconds for aroma.
• Add cucumber& wood ears; stir fry 1 minutes Stir in sauce.
• Cover& simmer 1 minutes Thicken slightly with cornstarch mixture.
• Stir in a few drops of sesame oil.
• Serve immediately.

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:

• Quarter zucchini lengthwise.
• Slice off the soft seed core; it's ok if some seeds remain.
• Arrange the zucchini, cut side up, on paper towels.
• Sprinkle with salt, set aside for 10 mins.
• Blot the zucchini quarters dry with paper towels.
• Cut quarters into 2 inch lengths.
• Mix soy sauce, hoisin, sherry and sesame oil in a small bowl.
• Heat a wok or large skillet over med-high heat for 1 min.
• Pour in canola/peanut oil; when oil starts to shimmer and ripple (very hot), add zucchini.
• Saute until zucchini browns and softens slightly (don't overcook- it might turn mushy), about 4 mins.
• Add garlic and chilli flakes, saute for about 15 sec.
• Add the sauce mixture, stir and cook just long enough for liquid to reduce and coat the zucchini (about 20 sec).
• Remove from wok, sprinkle with toasted sesame seeds and serve immediately.

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:

• In a large skillet, saute the zucchini and garlic in oil until zucchini is crisp-tender, about 5 minutes. Sprinkle with seasonings. Serve immediately.

Steps:

• Immerse tomato into boiling water for 30-45 seconds, then plunge into ice water.
• Gently peel skin from tomato; cut in half and remove stem and seeds; coarsely chop and set aside.
• Combine chicken broth, ketchup, soy sauce, sherry, sugar, salt, vinegar and cornstarch in a small bowl; set aside.
• Heat 1 tbsp of the oil in your wok over med-high heat and add ginger and garlic, cooking for 30-45 seconds; do not scorch.
• Add mushrooms, tomato, and green onion, and stir fry for about 1 minute before adding the chicken broth.
• Bring all to a boil, then reduce heat to low and simmer for 10 minutes, adding up to 1/4 cup water, if necessary, to control consistency.
• Remove food from wok and set aside.
• Add remaining tbsp of oil to the wok and heat over med-high heat; add zucchini and onion, just warm through then add 3 tbsp water, cover and steam until vegetables are crisp-tender, about 3-4 minutes.
• Add reserved mixture back to pan, along with cornstarch/water, and stir-fry until sauce boils and thickens, adding more cornstarch/water if necessary.
• Serve with hot steamed rice.