Do You Have A Recipe That Uses Plenty Of Oyster Sauce?

Question

I have a a full bottle of oyster sauce in my pantry and need a recipe that will use quite a bit of it.

Answer 1

Well, one of the best uses that would use up quite a bit would be Oyster-Flavored Chicken Skewers... basically, you take boneless, skinless chicken breasts and rub the sauce all over it and let it marinade for about 3 or 4 hours in the fridge, and then either cut it up or leave them whole, put them on skewers and grill them on a hot grill (the sauce might cause some flareups so be careful). When it's caramalized, it's pretty tasty chicken... could work with turkey breast or even pork too.

But, don't be worried about how long it'll last too if you don't use it up... there's a lot of salt in the sauce so it literally can keep for almost 6-8 months (either in the pantry or in the fridge), as long as it's closed up good. My parents buy the industrial-size tubs they sell to restaurants about once a year and just keep refilling a bottle and put it in the fridge. It would need to be in a really hot place for a long time to go bad.

Answer 2

Broccoli With Oyster Sauce
Serves 4
INGREDIENTS:

* 1 pound broccoli flowerets
* Sauce:
* 1/4 cup chicken broth
* 1 tablespoon oyster sauce
* 1 tablespoon dark soy sauce
* 1 teaspoon granulated sugar
* 1/4 teaspoon sesame oil
* Pinch of salt
* 1 teaspoon cornstarch dissolved in 4 teaspoons water
* 2 tablespoons white sesame seeds

PREPARATION:
Bring a large pot of salted water to a boil. Add the broccoli and blanch for 2 to 3 minutes, until it is tender but still crisp. Remove from the saucepan, plunge briefly into ice cold water, and drain.

In a small saucepan, bring the chicken broth, oyster sauce, dark soy sauce, granulated sugar, sesame oil to a boil.

Pour the sauce over the blanched broccoli. Serve hot, garnished with the sesame seeds.

Answer 3

Stir-fried Oyster Sauce Chicken
INGREDIENTS:
4 chicken thighs
1/4 teaspoon salt
1/4 teaspoon black pepper, or to taste
1/2 yellow onion
2 cloves garlic
1 1/2 red bell peppers
1/2 cup chicken broth
2 tablespoons oyster sauce
1 tablespoon dark soy sauce or tamari
1 tablespoon Chinese rice wine, dry white wine, or dry sherry
1 teaspoon brown sugar
2 teaspoons olive oil
PREPARATION:
Rinse the chicken thighs and pat dry. Cut in half. Rub the salt and pepper over the thighs.

Peel and chop the onion. Peel and finely chop the garlic. Cut the red bell pepper in half, remove the seeds, and cut into 1-inch squares.

In a small bowl, combine the chicken broth, oyster sauce, soy sauce, rice wine, dry white wine or dry sherry, and brown sugar.

Answer 4

I love to cook spinach with Oyster sauce. Wash the spinach leave the stalks on. Drain it. Heat a wok really hot, add a little oil. Wait till it starts to smoke. add the spinach, stir it a couple of times and add about a tablespoon of Oyster sauce and stir it through. Serve it straight away.

Goes really well with fish or broiled chicken

Answer 5

BEEF WITH OYSTER SAUCE

1 lb. beef cut in strips (tenderloin or sirloin)
2 tbsp. white wine
2 tbsp. cornstarch
1 tbsp. sugar
1/4 c. soy sauce
1/4 c. cooking oil
1 onion (sliced in rings)
2 tsp. oyster sauce
frozen or fresh sweet pea pods

Marinate beef in wine and cornstarch. Set aside. Combine sugar and soy sauce. Heat cooking oil (medium heat) and put beef all at once. Cook for 5 minutes while stirring constantly. Add sliced onion, soy sauce and sugar mixture. Stir for 2 minutes. Add green peas or sweet pea pods and cook for another 1 or 2 minutes. Remove from stove and stir in oyster sauce. Serve while hot with white rice.

You may use chicken breast also.

Answer 6

Oyster chicken with ginger..very nice. Should give a try!!

Answer 7

go to foodnewtwork.com and look at all the recipes that you can add oyster sause in since they have a large variety of seafood recipes. hope that it helps.

Answer 8

Many of the regular supermarkets carry it in the asian section. Almost all Asian markets will carry it. It will probably be near the soy sauce and hoisin sauce.

Answer 9

Cook some chicken, pour some sauce on it.

Answer 10

We prepare this for Chinese New Year Eve. Hope you like it.

<<<< Braised Shitake Mushroom with Spare ribs >>>>>>

600 g dried Chinese Mushroom (Dong goo in Cantonese) you can find nice ones in Chinese grocery shop
5 gloves of garlic (crushed)
500 g pork spare ribs
2 slices of fresh ginger
4 tablespoon of oyster sauce (add more if desire)
1 teaspoon of salt
3 tablespoon peanut oil
2 tablespoon cooking wine
water (enough to cover the ingredients)
1 tablespoon cornstarch
2 tablespoon water

1) Wash the mushroom, soak them in water overnight or till soft, stemed, drain and set aside. Keep the soaking water.
2) Wash the spare ribs, drain, heat a pot of water, boil the spare ribs for 1 minute, drain and put under tap water to wash away the blood and gease.
3) Heat a big pot over medium heat, add oil and stir fry the garlic and ginger, make a fragrance, turn heat to high, add spare ribs into the port, stir fry 1 minute, sprinkle the wine, stir fry for 1 minute.
4) Pour the mushroom into the pot, stir fry for 1 minute, pour the soaking water into the pot then add more water till all ingredients are covered. Cover the pot and let it boil for 5 minutes.
5) Reduce heat to medium low, simmer for 1.5 hours or till the water level down to about 1/4, add oyster sauce into the pot, stir to combine well, simmer for another 15 minutes.
6) Disolve the cornstarch with 2 tablespoon of water in a bowl, add into the pot to thicken the sauce. Add salt to taste.
7) Serve with boiled broccoli or Chinese lettuce and steamed rice

The left over can be stored in refrigerator for 2 days. We also put dried oysters and seaweed (fat choy) into this recipe but I took it away as westener may not like them (washing fat choy is kinda tricky too).

Oyster Sauce is widely used in Cantonese cuisine, it can be kept in refrigerator for quite long.

We always dip the boiled vegetables (broccoli or choy sum or chinese cabbages) with oyster sauce or toss it with noodles (like lo mein).

<<<<< Oyster Sauce Lo Mein >>>>>>

1 egg noodle or rice noodle (boiled / drained)
2 slices ginger (chopped finely)
1 glove of garlic (sliced)
1 tablespoon peanut oil or cooking oil
30g green onions or chives (cut diagonally 1.5 inches in length)
1 teaspoon sesame oil (optional)
2 tablespoon oyster sauce (or more if desired)

1) Prepare the noodle according to the instructions on the package, drain well. Place noodle on a serving plate, sprinkle the green onion on top, set aside.
2) Heat a non-stick frying pan over low heat, add peanut oil and stir fry garlic till fragant (about 30 seconds to 1 minute), remove the garlic, add ginger and stir fry quickly for 1 minute.
3) Pour the ginger and oil on the green onion evenly. Dizzle the oyster sauce. Toss to combine when serve.