I'm still working on rounding out my kitchen staples and just bought some oyster sauce and am looking for places to use it. How do you use oyster sauce?
I'm still working on rounding out my kitchen staples and just bought some oyster sauce and am looking for places to use it. How do you use oyster sauce?
I make a beef and smoked oyster dish that I serve on wilted lettuce...I add some oyster sauce to the filling as it simmers...kind of a chinese-style taco.
Me too!
I tried it with baby bok choy. I left the sugar out of the recipe and still found it a bit sweet.
I didn't think I did because I've been making it for so long, but I did include it in the collection of recipes I put together for my best friend when she got married. (I was in university and I was strapped for cash...if you're short of cash, a collection of your favorite recipes is not an unwelcomed shower gift.) And, I find it handy to look things up because it has all my favorite recipes from when I was growing up, from my grandma, friends, and recipes I collected on my travels. All in one cerloxed binder.That sounds good. Do you have a recipe for us? Please?
Thanks, TL. I was thinking of using up some of that huge bag of bok choy with it.
I didn't think about non-uses until long after my OP, but this is also what I want to know - what it isn't good with.
Oh, it's probably good with bok choy. Loads of recipes on the 'net for bok choy with oyster sauce. I'm very picky about not having sweet with my savoury. I'm just afraid the oyster sauce might be too sweet for my taste, or maybe I have to use it more sparingly.
Molly its closely related, you can steam it and blob on some oyster sauce, I grew pak choi last year the results were good but for the slugsBolas, is Pak Choi that the same as Bok choy? I love it...so crisp, mild flavor, and a nice combo of healthy dark green leaves and white crunchy goodness.
Zara this is a good UK blog that I use, just put into the search oyster sauce.Sunflower Food Galore
PPO, I love the sound of your Mongolian Beef recipe, I copied and printed it out.
Just one question: Does the Mongoliam Beef taste anything like Korean BBQ?
I've been trying with no success to duplicate that flavor.