oyster sauce – Buen provecho…2022

Pork Liver and Green Onion Stir Fry

In case you were wondering, we have been away for the last month, visiting family and friends whom we have not seen for over 26 months due to the Pandemic. Back home here now and continuing with new recipes.

If you are NOT a liver fan, you can ignore this one, BUT it turned out very well with being marinated. This is a great option to the standard liver, bacon and caramelized onion recipe which was posted here awhile back.

Pork Liver and Green Onion Stir Fry

INGREDIENTS

300 grams pork liver
½ teaspoon grated ginger
¼ teaspoon grated garlic
3 tablespoons soy sauce
1 tablespoon lime or lemon juice
1 tablespoon oyster sauce
¼ teaspoon pepper
1 teaspoon sugar
1 tablespoon cooking oil
1 tablespoon sesame seed oil
10 stalks spring onions (scallions may be substituted), cut into two-inch lengths

1. Rinse the liver and wipe dry with paper towels. Optionally, for easier slicing, freeze the pork liver for an hour or so or until partially firm.

2. Slice the liver into 1/4-inch slices.

3. In a mixing bowl, stir together the ginger, garlic, soy sauce, lime or lemon juice, oyster sauce, pepper and sugar.

4. Add the liver to the marinade and mix well.

5. Cover the bowl and marinate the liver slices in the fridge for at least two hours.

6. Drain the liver slices. Reserve the marinade.

7. Heat the cooking oil and sesame seed oil in a wok or frying pan. Swirl to coat as much of the cooking surface with oil.

8. When the oil starts to smoke, spread the liver slices on the cooking surface. Try to have all pieces in a single layer.

9. Cook without disturbing for about two minutes then flip them over. Cook for another minute.

10. Pour in the marinade and add half of the spring onions to the liver. Stir fry for a minute or just until the liver slices have soaked up the marinade.

11. Turn off the heat. Add the remaining spring onions and toss.

12. Serve immediately over rice of your choice.

15 Minute Thai Basil Chicken

When life gives you lemons…oops…a great Thai basil plant, one makes more Thai food, right? This 15 minute recipe was incredible. You do not have to use Thai basil, but the taste will be a little different. In place of the Thai chilies, I used a few drops of Sriracha sauce.

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15 MINUTE THAI BASIL CHICKEN

Prep Time: 6 mins Cook Time: 9 mins Yield: 4 servings

INGREDIENTS

2 tablespoons vegetable oil
3 tablespoons oyster sauce
2 tablespoons soy sauce
2 tablespoons fish sauce
3 tablespoons sugar
1 red bell pepper, chopped
8 ounces green beans
1 1/2 pounds boneless, skinless chicken thighs, coarsely chopped
4 sliced shallots
4 cloves garlic, minced
4 minced Thai chilies, or to taste
1 cup very thinly sliced fresh Thai basil leaves
Jasmine rice, to serve

Heat the oil in a wok or heavy, high-walled skillet over high heat. As the wok is heating up, whisk together the oyster sauce, soy sauce, fish sauce, and sugar until well-combined. Set aside.

Add the bell pepper and green beans to the hot wok. Stir-fry for one minute. Add in the chicken and stir-fry, breaking apart as you go, until beginning to brown, about 2 minutes.

Stir in the shallots, garlic, and Thai chilies. Cook until fragrant, about 1 more minute. Then, pour in the prepared sauce. Continue to cook until the sauce begins to glaze onto the meat, about 1-2 more minutes.

Stir in the Thai basil leaves and cook until the chicken is completely cooked through, the basil is wilted, and the liquid has mostly evaporated. Serve warm with rice.

Thai Basil Beef Bowls

Thought I could Thai one on since it is now summer…LOL. Sorry that there is no photo, but we were travelling and no camera available.

Thai Basil Beef Bowls

Yield: about 4 servings

Ingredients

1 1/2 cups jasmine rice or long-grain white rice for serving
1 lb. flank steak, sliced against the grain into thin strips
1 tsp cornstarch
2 Tbsp + 1 tsp vegetable oil
1 red bell pepper, cored and seeded, diced into 2-inch strips
1/2 large yellow onion, thinly sliced
1 1/2 Tbsp minced garlic
1 cup matchstick carrots
1 cup fresh basil leaves (roughly chop larger leaves), plus more for garnish
Sesame seeds (optional)

Sauce

3 Tbsp low-sodium soy sauce
1 1/2 tsp cornstarch
1/3 cup water
1 1/2 Tbsp fish sauce
1 Tbsp oyster sauce
2 Tbsp packed brown sugar
1 Tbsp fresh lime juice
1 Tbsp Sambal Oleek, or more to taste (optional)

Directions

Cook rice according to directions listed on package.
For the sauce:
In a small mixing bowl whisk together soy sauce and cornstarch until smooth. Stir in water, fish sauce, oyster sauce, brown sugar, lime juice and Sambal Oleek if using, set aside.
For the beef and veggies:
Toss beef with 1 tsp oil and 1 tsp cornstarch. Heat 2 Tbsp oil in a large skillet or wok over moderately high heat. Add beef and cook until browned on both sides but still slightly under-cooked in the center. Transfer beef to a plate while leaving oil in skillet. Reduce heat slightly, add bell pepper, onions and garlic and sauté until crisp tender, about 2 – 3 minutes (if needed you can add another 1 tsp of oil to the skillet). Add carrots, whisk sauce mixture once more then pour into skillet and allow to simmer, stirring frequently, until thickened, about 1 minute. Return beef to skillet along with basil leaves, toss until basil has just wilted. Serve immediately over cooked rice garnished with small basil leaves and sesame seeds if desired.
Recipe source: Cooking Classy

Beef Stir Fry with Brussels Sprouts

A 2008 survey by Heinz shows that Brussels sprouts now take the most-hated prize for Americans in general, with eggplant faring slightly worse among kids. Brussels sprouts seem to be universally loathed, practically: They make it to the top five in surveys of the most-hated vegetables around the world. From Just Disgusting, by Andy Griffiths…. check out the following link – Brussels Sprouts

I happen to be a big fan of these little gems. A simple little meal is a bunch of Brussels sprouts in a bowl with a few drops of water, microwaved with a little salt, pepper and butter. This time I decided to take it up a notch and use them in a stir fry (Thanks again to Pinterest). As Mikey would say…Try it and you will like it!

Oriental cooking is all in the preparation…so lets get chopping!

Beef Stir Fry with Brussels Sprouts

Ingredients

4 Servings

3 tablespoons oyster sauce
3 tablespoons reduced-sodium soy sauce
2 tablespoons unseasoned rice vinegar
4 tablespoons vegetable oil, divided
1 pound Brussels sprouts, halved
8 ounces flank or skirt steak, thinly sliced against the grain
Kosher salt
4 scallions, whites chopped, greens sliced (Substitute green onions if you like)
3 garlic cloves, sliced
2 tablespoons chopped peeled ginger or fresh grated
2 medium carrots, peeled, thinly sliced on a diagonal
1 Fresno chile or jalapeño, sliced into rings OPTIONAL
Steamed rice (for serving)

Preparation

Whisk oyster sauce, soy sauce, vinegar, and 1/4 cup water in a small bowl; set sauce aside.

Heat 2 tablespoons oil in a large skillet over medium-high heat. Add Brussel sprouts and cook, tossing occasionally, until golden brown, about 4 minutes. Cover and cook until crisp-tender, about 3 minutes longer. Transfer to a plate; wipe out skillet.

Season steak with salt. Heat 1 tablespoon oil in same skillet over high heat until just beginning to smoke. Add steak in a single layer; cook until browned, about 3 minutes. Turn and cook until nearly cooked through, about 30 seconds. Add to Brussel sprouts.

Heat remaining 1 tablespoon oil in same skillet. Add scallion whites, garlic, and ginger and stir until fragrant, about 1 minute, adjusting heat as needed. Add carrots and chile and cook, tossing occasionally, until carrots are slightly softened, about 2 minutes.

Return Brussel sprouts and steak to skillet and add reserved sauce. Cook, tossing occasionally, until sauce is thickened, about 3 minutes. Serve with steamed rice and garnish with scallion greens.

Classic Fried Rice

I know this should not be something new to most folks, but I tried this one out a week ago and it was every bit as good as was stated. I do believe like the writer, that butter makes a difference. The most important thing is to cook and chill the rice beforehand! Trust me on this unless you want a sticky mess…

Fried Rice (www.gimmesomeoven.com)
Learn how to make fried rice with this classic fried rice recipe. It tastes even better than the restaurant version!
Prep: 5 mins Cook: 10 mins Total: 15 mins
Ingredients:
• 3 Tbsp. butter, divided
• 2 eggs, whisked
• 2 medium carrots, peeled and diced*
• 1 small white onion, diced
• 1/2 cup frozen peas*
• 3 cloves garlic, minced
• salt and pepper
• 4 cups cooked and chilled rice (I prefer short-grain white rice)
• 3 green onions, thinly sliced
• 3-4 Tbsp. soy sauce, or more to taste
• 2 tsp. oyster sauce (optional) I used hoisin since I was out of oyster
• 1/2 tsp. toasted sesame oil

* Since I was out of fresh peas and carrots, I substituted a cup or so of frozen veggies which included broccoli, cauliflower and carrots//it worked.
Directions:
Heat 1/2 tablespoon of butter in a large skillet over medium-high heat until melted. Add egg, and cook until scrambled, stirring occasionally. Remove egg, and transfer to a separate plate.
Add an additional 1 tablespoon butter to the pan and heat until melted. Add carrots, onion, peas and garlic, and season with a generous pinch of salt and pepper. Saute for about 5 minutes or until the onion and carrots are soft. Increase heat to high, add in the remaining 1 1/2 tablespoons of butter, and stir until melted. Immediately add the rice, green onions, soy sauce and oyster sauce (if using), and stir until combined. Continue stirring for an additional 3 minutes to fry the rice. Then add in the eggs and stir to combine. Add the sesame oil, stir to combine, and remove from heat.
Serve warm.

Stir Fried Beef with Baby Corn

I picked up this recipe years ago when I took a Chinese cooking class. It has become a standard. Hope you will enjoy it!

Beef with Baby Corn

Serves 4

Ingredients : You should be able to find the sesame oil, 5 spice powder, oyster sauce and baby corn in most supermarkets now. If you cannot find the potato starch or water chestnut flour, just use cornstarch!

½ lb. flank or round steak sliced diagonally and marinated at least 15 minutes

1 can baby corn drained and cut diagonally lengthwise

2 green onions, cut into 2 inch sections

1 carrot shredded into fine strips

½ teaspoon salt

You can add in some broccoli and/or water chestnuts, whatever you have.

Marinade: Mix together the following and pour over the meat –

½ tsp. sugar

1 tsp. water chestnut flour (I use potato starch)

2 Tablespoons peanut oil

1 Tablespoon light soy sauce

Dash of 5 spice powder

Few drops of sesame oil

Sauce:

2 Tablespoons sugar

2 Tablespoons oyster sauce

1 teaspoon bean flour or cornstarch

½ cup water

Mix the sauce and set aside.

Heat 2 Tablespoons of the oil I a wok. Add salt and add in the carrot. Cook for awhile. Add in the baby corn and whatever vegetables you are using. Stir and cover the wok for one minute. Turn off the heat and set aside on a plate.

Heat 2 Tablespoons of oil on high heat and saute green onions and the beef until the beef is no longer red. Add in the carrots and baby corn. Stir well and then pour in the sauce. Stir until it thickens. Serve hot over Basmati or Jasmine rice.