Teresas Oyster Sauce Pork Recipes

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TERESA'S OYSTER SAUCE PORK



Teresa's Oyster Sauce Pork image

Easy, tasty Chinese style pork-quicker and cheaper than take out and oh-so-good! Very simple to make! Cook in wok, electric fry pan or large skillet for a nice dinner that's hearty, but not heavy. Fast cooking time makes this a good meal for weeknights. Prep time does NOT include the 20 minute rehydration time for the mushrooms which can be done in advance.

Provided by TGirl

Categories     Pork

Time 27m

Yield 4 serving(s)

Number Of Ingredients 6

1/2 ounce dried Chinese mushrooms (rehydrated and chopped) or 6 -8 ounces sliced button mushrooms
1 lb pork steak
2 tablespoons vegetable oil
1 onion, sliced
3 bell peppers, cored deseeded,and diced (1 red,1 green, 1 yellow or all 1 color if desired)
8 ounces oyster sauce (or more, if desired)

Steps:

  • Rehydrate mushrooms for 20 minutes (put mushrooms in bowl, cover with boiling water) then drain Cut pork into thin strips.
  • Heat oil in large pan (or wok).
  • Add pork and stir fry quickly for 3-5 minutes or until cooked through.
  • Add chopped mushrooms, onions and bell peppers and cook for 5 minutes.
  • Add oyster sauce and cook for 2-3 minutes.
  • Serve over white rice.
  • NOTE-I make this dish without the mushrooms (due to availability issues) and it's great.
  • If the pan looks on the dry side at the end of cooking time, I'll add a few more ounces of oyster sauce and stir to heat it through.
  • That way, there's plenty of sauce for my rice.
  • (I just don't like dry white rice-if you do, feel free to use just the 8 oz of oyster sauce).
  • I don't have a wok, so I cook this in my electric frying pan-I've found that if I cover the pan after adding the vegetables and oyster sauce, and lower the heat, there tends to be more sauce, so I can use just the 8 oz.
  • Also-you can rehydrate the mushrooms in advance to save on actual prep time when it's time to cook dinner if time is an issue.
  • Button mushrooms, sliced, can be substituted for the Chinese mushrooms if desired.
  • (or mushrooms can be omitted all together).

STIR-FRIED PORK WITH BOK CHOY AND OYSTER SAUCE



Stir-Fried Pork With Bok Choy and Oyster Sauce image

A succulent, savoury sauce cloaks tender slices of marinated pork and fresh, crunchy Chinese vegetables in this straightforward stir-fry from GoodFood. Prep time includes marinating.

Provided by English_Rose

Categories     < 60 Mins

Time 35m

Yield 2 serving(s)

Number Of Ingredients 10

14 ounces pork tenderloin
1 tablespoon shaoxing rice wine or 1 tablespoon dry sherry
1 tablespoon soy sauce
2 teaspoons sesame oil
1 teaspoon cornstarch
7 ounces bok choy
2 1/2 cm piece ginger, peeled
1 garlic clove, finely sliced
2 tablespoons vegetable oil
3 tablespoons oyster sauce

Steps:

  • Finely slice the pork and place in a mixing bowl with the rice wine or sherry, soy sauce, sesame oil and cornstarch. Stir to combine, then set aside to marinate for 15 minutes.
  • Meanwhile, trim the base of the bok choy and wash the stalks thoroughly. Cut off the leaves and set aside, then chop the stalk into slices about 1in wide and set aside separately from the leaves. Finely shred the root ginger to give about 1 tbsp of strands.
  • Heat the vegetable oil in a wok. When very hot and slightly smoking, add the pork mixture and stir-fry for 2-3 minutes, or until brown. Remove the pork from the wok using a slotted spoon and set the meat aside to drain.
  • Add the ginger and garlic to the wok and stir-fry for 1-2 minutes or until golden. Add the chopped stalks of the bok choy and stir-fry for 2 minutes, then add the leaves, oyster sauce and 3-4 tbsp water and continue stir-frying until the sauce is bubbling.
  • Return the pork to the wok and heat through with the bok choy for 1-2 minutes, then serve.

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