BROCCOLI WITH OYSTER SAUCE
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.
SMOKED ONION RECIPE
Provided by Food Network
Time 1h35m
Yield 20 servings
Number Of Ingredients 10
Steps:
- Soak the hickory chips in water for 30 minutes, and then drain. Place the soaked chips in a stovetop smoker or outdoor smoker over medium-high heat. Peel and quarter the onions and place in a perforated pan. Cover with tin foil, poke a few holes in it, place in the smoker, and smoke for 1 hour. Your onions should be soft and have a nice brown color. Tasting the onions for smoke flavor is the best way to check for doneness, not all smokers are the same. When the onions are smoked, transfer to a food processor and puree until smooth. Cool. Combine with the rest of the ingredients. Mix well and taste for salt.
STIR-FRIED BEAN CURD WITH GROUND PORK AND OYSTER SAUCE
Provided by Food Network
Yield 4 servings.
Number Of Ingredients 16
Steps:
- Mix together the pork, the egg, 1 tablespoon of the cornstarch, the five-spice powder, 1 tablespoon of the scallions, 1/2 teaspoon of the sugar, 1/4 teaspoon of the sesame oil, and 1/4 teaspoon salt. Place the vegetable oil in a hot wok over very high heat, then add small clumps of the pork mixture. Stir-fry for about 1 minute, or until the clumps are browned and cooked through. Remove from wok and reserve.
- Lower the heat to medium. Add to the wok, 6 tablespoons of scallions, the minced red pepper, the minced green chile, the minced garlic, and the minced ginger root. Stir-fry for 30 seconds. Add the browned pork and stir well, tossing with the remaining 2 1/2 teaspoons of sugar. Turn heat high and add the chicken stock, soy sauce and oyster sauce. Stir well and bring to a boil. Mix the remaining 2 teaspoons of cornstarch with a little cold water in a cup, then stir into the wok. Gently stir in the bean curd cubes, taking care not to break them up.
- Remove from wok and place on serving platter. Sprinkle with the remaining half-teaspoon of sesame oil.
SMOKED OYSTERS ON CRACKERS WITH HOT SAUCE
Provided by Food Network
Categories appetizer
Time 10m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Place each of the oysters onto a cracker, and then sprinkle each with the scallions and chiles. Add hot sauce, to taste.
STIR-FRIED BEEF WITH OYSTER SAUCE
Marinate slices of lean beef steak then pan-fry with chunks of red pepper and a savoury sauce in this classic Chinese dish
Provided by Ken Hom
Categories Dinner, Main course, Supper
Time 20m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 286 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 25 grams protein, Sodium 2 milligram of sodium
WOOD-GRILLED OYSTERS IN CHIPOTLE VINAIGRETTE
It used to be that you could buy and eat oysters only in months with an "R" in them. That's because during the summer months of spawning, wild oysters develop an "off" flavor. Transporting oysters in hot weather, before the days of refrigerated trucks, was also problematic. Today, about 80 percent of oysters are farm-raised in submerged nets, dining on plankton in carefully controlled marine environments. They spawn at different times during the year, so there's always a variety available that's good to eat. When ready, they're harvested and shipped by air to seafood markets. If you're not comfortable shucking oysters at home, have the fishmonger shuck them for you and ask him or her to give you a half shell for each oyster. In this recipe, you'll get smoky flavor from two sources: the wood-grilling technique and the chipotle chile in the vinaigrette.
Provided by Karen Adler
Yield Serves 6
Number Of Ingredients 10
Steps:
- 1. Prepare a hot fire in a grill.
- 2. To make the vinaigrette, whisk all the ingredients in a small bowl until well blended. Set aside. (Vinaigrette can be made up to 4 days ahead of time and stored, covered, in the refrigerator.)
- 3. Arrange the oysters in their half shells on a large baking sheet. Spoon about 1 teaspoon vinaigrette over each oyster and bring out to the grill. Add the wood chips to the coals or place the smoker box or packet close to a gas jet on a gas grill. When you see the first wisp of smoke, quickly arrange the oysters on the grill grate. Close the lid and grill for 3 to 5 minutes or until the edges of the oysters have begun to curl.
- 4. Arrange the oysters on plates or a platter and serve, passing extra vinaigrette at the table.
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