Type what you have

Ingredients

• ✓ oyster sauce
• teriyaki sauce
• soy sauce
• ketchup
• garlic powder
• gin
• liquid smoke
• white sugar
• chicken wing
• honey

Instructions

1. 1 In a large bowl, mix the teriyaki sauce, oyster sauce, soy sauce, ketchup, garlic powder, gin, liquid smoke, and sugar. Place the chicken wings in the bowl, cover, and marinate in the refrigerator 8 hours or overnight.
2. 2 Preheat the grill for low heat.
3. 3 Lightly oil the grill grate. Arrange chicken on the grill, and discard the marinade. Grill the chicken wings on one side for 20 minutes, then turn and brush with honey. Continue grilling 25 minutes, or until juices run clear.

By Patrick

Ingredients

• ✓ oyster sauce
• short-grain white rice
• water
• rice vinegar
• white sugar
• soy sauce
• luncheon meat
• vegetable oil
• sushi nori
• seaweed

Instructions

1. 1 Gather all ingredients.
2. 2 Soak uncooked rice in water to cover for 4 hours; drain and rinse.
3. 3 Bring 2 cups water to a boil in a medium saucepan. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes.
4. 4 Remove pan from heat and stir in rice vinegar. Set aside to cool.
5. 5 Stir sugar, soy sauce, and oyster sauce together in a medium bowl until sugar is completely dissolved.
6. 6 Slice luncheon meat lengthwise into 10 slices, or to desired thickness, and marinate in sauce for 5 minutes.
7. 7 Heat oil in a large skillet over medium-high heat. Cook slices until lightly browned, about 2 minutes per side.
8. 8 Cut nori sheets in half and lay on a flat work surface.
9. 9 Place a rice press in the center of a sheet, and press rice tightly inside.
10. 10 Top with a slice of luncheon meat, and remove press.
11. 11 Wrap nori around rice, sealing edges with a small amount of water. (Rice may also be formed by hand in the shape of the meat slices and about 1-inch thick.)
12. 12 Serve musubi warm or chilled.

By Rashad Maiden

Ingredients

• ✓ oyster sauce
• luncheon meat
• water chestnut
• green onion
• parsley
• egg
• pepper
• wonton wrapper
• vegetable oil

Instructions

1. 1 In a medium bowl, mix together the lunchmeat, water chestnuts, green onions, parsley, hard-cooked eggs, pepper, and oyster sauce. Set aside.
2. 2 On a clean flat surface, such as a cutting board, lay out 4 to 6 wonton skins at a time. Place a tablespoon of the meat mixture into the center of each one. Keep a small bowl of water next to the work area to dip fingers in. Use wet fingers to moisten the corners of each wrapper. Quickly pinch all 4 corners together to seal in the filling. If it doesn't hold, use more water. Keep filled wontons covered with plastic wrap to prevent drying while the others are made.
3. 3 Heat one inch of oil in a deep heavy skillet over medium-high heat, or heat recommended amount of oil in a deep-fryer to 365 degrees F (185 degrees C). Fry wontons for a few minutes on each side, or until golden. Remove to paper towels to absorb excess grease. Enjoy the grinds!

By Elizabeth Rozewski

Ingredients

• ✓ oyster sauce
• wonton wrapper
• ground beef
• shrimp
• soy sauce
• bean sprout
• green onion
• celery
• cabbage
• garlic
• monosodium glutamate
• vegetable oil

Instructions

1. 1 Place cabbage, bean sprouts, celery, and green onions in a large wok and stir-fry over high heat until vegetables cook down (add a little water if necessary). Mix in shrimp, stir-fry until cooked.
2. 2 In a large skillet, brown ground meat. Drain grease and add the meat to the vegetable and shrimp mixture. Continue to fry over high heat; add oyster sauce, soy sauce, garlic, and MSG. When well blended, remove the mixture from heat.
3. 3 Place a tablespoon of the meat and seafood mixture (or more, depending on how large your wonton skins are) into the center of each wonton skin. Fold the wonton skin over to make a package of the meat mixture inside, and seal the skin closed by dipping your finger in a little water and pressing the ends together to make egg rolls.
4. 4 Fry the egg rolls in 1/4 inch vegetable oil until golden brown.

By Donna

Ingredients

• ✓ oyster sauce
• ground pork
• watercress
• water chestnut
• green onion
• sesame oil
• garlic
• soy sauce
• white pepper
• salt
• dumpling skin
• shrimp

Instructions

1. 1 In a large bowl, combine the pork, watercress, water chestnuts, green onion, oyster sauce, sesame oil, garlic, soy sauce, ground white pepper and salt and mix together well.
2. 2 Place 1/2 teaspoonful of this filling onto each dumpling skin. Place 1 shrimp on the filling, slightly wet the edge of the dumpling skin, fold over and pinch with your fingers to form a seal all the way around.
3. 3 To cook: Pan fry the dumplings in a large skillet over medium heat with oil for 15 minutes, turning over halfway through OR Place them in a pot of boiling water for 10 minutes; drain and serve in hot chicken broth.

By Vivian Lee

Ingredients

• ✓ oyster sauce
• olive oil
• firm tofu
• broccoli
• carrot
• cauliflower
• garlic
• chicken broth

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Add tofu, garlic, and about half of the oyster sauce. Cook for about 5 minutes, until garlic is lightly browned but not burning. Remove from the skillet to a bowl, and set aside.
2. 2 Add the frozen vegetables to the same skillet and cook vegetables according to package directions, substituting chicken broth for the water, and seasoning with the remaining oyster sauce. When vegetables are cooked, mix the tofu garlic mixture back into the pan, and heat through. Serve plain or over rice.

By LittleGreyKitten

Ingredients

• ✓ oyster sauce
• fish
• butter flavored cooking spray
• canola oil
• corn oil
• lemon pepper
• garlic powder

Instructions

1. 1 Heat oil in a large skillet over medium heat. Place fillets in skillet; spray fillets with butter spray. Sprinkle with lemon pepper and garlic powder. Cook 4 to 5 minutes.
2. 2 Pour in oyster sauce, then gently turn fillets. Cook until fish begins to flake, about 5 minutes.

By RHONDA35

Ingredients

• ✓ oyster sauce
• guava nectar
• rice wine vinegar
• white sugar
• soy sauce
• salt
• chicken breast
• cornstarch
• vegetable oil
• broccoli
• orange
• garlic

Instructions

1. 1 In a large bowl, mix the guava nectar, rice wine vinegar, sugar, oyster sauce, soy sauce, and salt. Place the chicken in the bowl, cover, and marinate 30 minutes in the refrigerator.
2. 2 Drain the chicken, reserving remaining marinade. Place cornstarch on a plate. Dip the chicken in the cornstarch to coat.
3. 3 Heat the oil in a skillet over medium heat. Cook and stir the chicken until no longer pink and juices run clear. Remove chicken from the skillet, and set aside, reserving remaining oil and juices.
4. 4 Place a steamer basket in a pot over boiling water, and steam the broccoli 2 minutes, or until tender.
5. 5 In the skillet with the reserved oil and juices, cook and stir the orange zest and garlic for about 1 minute. Pour in the remaining marinade, and bring to a boil. Cook 5 minutes, or until thickened. Toss the chicken and broccoli in the skillet, and cook until heated through and coated with the marinade. Place chicken in the center of a platter. Arrange orange slices and broccoli around the chicken to serve.

By JORDANALI

Ingredients

• ✓ oyster sauce
• edamame
• sesame oil
• apple cider vinegar
• sriracha sauce
• sesame seed
• red pepper flakes

Instructions

1. 1 Heat a saute pan over high heat. Add edamame, sesame oil, vinegar, oyster sauce, sriracha sauce, and sesame seeds. Cook, stirring frequently, until sauce coats all pods evenly, 3 to 5 minutes. Let cool for 5 minutes. Sprinkle with red pepper flakes before serving.

By BandC

Ingredients

• ✓ oyster sauce
• beef rib-eye steak
• soy sauce
• soy sauce
• sesame oil
• brown sugar
• sesame seed

Instructions

1. 1 Cut steak into bite-size pieces. Place steak bites into a resealable plastic bag.
2. 2 Mix together oyster sauce, soy sauce, sweet soy sauce, sesame oil, and brown sugar in a bowl. Pour mixture over the steak pieces and mix to coat with marinade. Marinate for 30 minutes.
3. 3 Preheat an air fryer to 400 degrees F (200 degrees C).
4. 4 Line the air fryer basket with a perforated parchment round. Drain marinade from steak and set steak pieces onto the parchment.
5. 5 Air-fry until steak bites are cooked to your desired doneness, about 6 minutes, shaking the basket at the 3-minute mark.
6. 6 Remove steak bites from the air fryer and sprinkle with toasted sesame seeds before serving.

By thedailygourmet

Ingredients

• ✓ oyster sauce
• olive oil
• mushroom stem
• mushroom piece
• onion
• vegetable broth
• soy sauce

Instructions

1. 1 Heat olive oil in a large pot over medium-high heat. Add mushrooms and onion; cook until onions are transparent, about 5 minutes. Add vegetable broth, soy sauce, and oyster sauce and bring to a simmer.
2. 2 Reduce the heat to low. Cover and cook for 1 to 3 hours. The longer it cooks, the more flavorful it becomes.

By cmscherer

Ingredients

• ✓ oyster sauce
• peanut oil
• sesame oil
• garlic
• green bean
• sugar
• soy sauce

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a wok or large skillet over medium-high heat. Stir in garlic; cook until edges begin to brown, about 20 seconds.
3. 3 Add green beans; cook and stir until they begin to soften, about 5 minutes.
4. 4 Stir in oyster sauce, sugar, and soy sauce.
5. 5 Cook and stir until beans have attained the desired degree of tenderness, 2 to 4 minutes.

By roweena

Ingredients

• ✓ oyster sauce
• garlic
• cabbage
• onion
• snap pea
• broccoli floret
• celery
• green bell pepper
• vegetable oil
• shrimp
• vegetable oil
• ginger
• cornstarch
• soy sauce
• water
• sesame oil
• angel hair pasta

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water until cooked through yet firm to the bite, 4 to 5 minutes; drain. Toss with sesame oil in a bowl to coat.
2. 2 Mix water, soy sauce, cornstarch, oyster sauce, and ground ginger into a sauce a small bowl.
3. 3 Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Cook and stir shrimp in hot oil until pink, 2 to 3 minutes. Remove shrimp from skillet to a bowl and return pan to heat.
4. 4 Heat remaining 1 tablespoon vegetable oil in the pan. Cook and stir bell pepper, celery, broccoli, snap peas, onion, cabbage, and garlic in oil until slightly tender, about 5 minutes. Pour prepared sauce over vegetable mixture; stirring continually, bring to a simmer and cook until slightly thickened, 30 to 45 seconds. Return shrimp to the pan; cook 1 minute more. Add drained pasta; toss to coat.

By alice

Ingredients

• ✓ oyster sauce
• vegetable oil
• ginger
• catfish fillet
• fish sauce
• soy sauce
• yellow onion
• red bell pepper
• green onion

Instructions

1. 1 Heat oil in a large skillet over medium heat. Cook and stir ginger in the hot oil until slightly softened and brown, 5 to 7 minutes. Add catfish fillets; cook until firm, about 3 minutes per side. Remove fillets from the skillet to a plate and set aside.
2. 2 Stir fish sauce, soy sauce, and oyster sauce together in the skillet. Add onion and red bell pepper; cook and stir until softened, about 4 minutes. Return catfish fillets to the skillet and spoon sauce and vegetables over the fillets. Continue cooking until the flesh of the fish flakes easily with a fork, about 3 minutes more. Garnish with green onions to serve.

By Lynda Q

Ingredients

• ✓ oyster sauce
• ramen noodle
• seasoning packet
• sesame oil
• chicken breast
• soy sauce
• mixed vegetable
• ginger
• garlic
• chili powder

Instructions

1. 1 Place ramen noodles in a bowl. Set seasoning packet aside. Pour boiling water over noodles until they are submerged; set aside while you start the stir-fry.
2. 2 Heat 1 tablespoon sesame oil in a frying pan over medium-high heat, swirling to coat the entire pan. Add chicken and stir to coat with oil. Add oyster sauce and 1 tablespoon soy sauce. Stir-fry chicken until no longer pink and juices run clear, 7 to 10 minutes.
3. 3 Add frozen vegetables. Cover, reduce heat to medium, and let steam until heated through and soft, about 5 minutes. Add ginger and 1 teaspoon minced garlic; stir-fry until fragrant, about 1 minute. Transfer mixture to a serving bowl.
4. 4 Drain softened ramen noodles, reserving 2 tablespoons soaking water.
5. 5 Heat remaining sesame oil in a pan over medium heat. Add reserved soaking water along with 1/2 of the ramen seasoning packet, remaining soy sauce, remaining garlic, and chili powder. Add ramen noodles; cook and stir constantly until coated and water has evaporated, 2 to 3 minutes.
6. 6 Transfer to serving bowls and top with chicken and vegetable mixture.

By kitty81321

Ingredients

• ✓ oyster sauce
• cooking spray
• egg
• white rice
• thai chile pepper
• garlic
• chicken breast
• soy sauce
• sugar
• thai basil

Instructions

1. 1 Coat a skillet with cooking spray and place over medium heat; cook and stir eggs until scrambled and set, about 5 minutes. Divide rice between 2 bowls and add eggs to rice.
2. 2 Grind Thai chile peppers and garlic together with a mortar and pestle or in a food processor.
3. 3 Coat skillet with cooking spray and heat over medium-high heat; cook and stir pepper-garlic mixture until fragrant and garlic is golden brown, about 1 minute. Add chicken; cook and stir until chicken is about halfway-cooked, about 3 minutes.
4. 4 Mix soy sauce, oyster sauce, and sugar into chicken; cook and stir until chicken is no longer pink in the center, about 3 minutes more. Add basil and stir for 10 seconds. Remove skillet from heat and continue stirring mixture until basil is wilted; spoon over rice and egg.

By Collette Duck

Ingredients

• ✓ oyster sauce
• vegetable oil
• onion
• garlic
• chicken breast
• soy sauce
• white sugar
• chile pepper
• water
• basil

Instructions

1. 1 Heat oil in a wok or large skillet over medium heat. Add onion and garlic; cook and stir until fragrant, about 30 seconds. Add chicken; cook and stir until no longer pink, about 5 minutes. Stir in oyster sauce, soy sauce, and sugar. Stir in chile peppers. Pour in water. Cook until slightly thickened, 3 to 5 minutes. Stir in basil just before serving.

By Nancy Gibson

Ingredients

• ✓ oyster sauce
• lemongrass
• onion
• garlic
• ground beef
• salt
• black pepper
• sugar
• cornstarch
• sesame oil

Instructions

1. 1 Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
2. 2 Place lemon grass, onion, and garlic in the container of an electric blender or food processor. Cover and blend or process until finely chopped, about 10 seconds. Scrape lemon grass mixture into a bowl, and stir in beef, salt, pepper, sugar, cornstarch, oyster sauce, and sesame oil.
3. 3 Form meat mixture into 12 meatballs. Thread onto skewers.
4. 4 Cook on the preheated grill until the meatballs are well done, about 7 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

By bbqgirl

Ingredients

• ✓ oyster sauce
• bok choy
• water
• garlic
• soy sauce
• brown sugar
• ginger root
• red pepper flakes
• vegetable oil
• sesame oil

Instructions

1. 1 Trim ends from bok choy and discard. Chop bok choy, keeping white stems and green leaves separate. Rinse, then spin or pat dry.
2. 2 Stir water, garlic, oyster sauce, soy sauce, brown sugar, ginger, and pepper flakes together in a bowl.
3. 3 Heat both oils together in a wok over medium-high heat. Add bok choy stems and stir-fry until they start to turn pale green, 2 to 3 minutes. Add bok choy leaves and stir-fry until wilted, 1 to 2 minutes. Remove from the heat and transfer to a serving dish.
4. 4 Pour sauce into the wok and return to the stovetop over medium-high heat. Cook, stirring constantly, until sauce has thickened slightly, about 3 minutes.
5. 5 Pour sauce over bok choy and toss lightly to coat.

By Spyce

Ingredients

• ✓ oyster sauce
• olive oil
• garlic
• serrano pepper
• chicken breast
• water
• soy sauce
• fish sauce
• mushroom
• ginger

Instructions

1. 1 Cook oil, garlic, and serrano pepper in a wok over medium heat until fragrant, about 30 seconds. Add chicken; cook and stir until cooked through and no longer pink, about 7 minutes; add water if it becomes too dry.
2. 2 Add soy, oyster, and fish sauces. Add mushrooms and cook for 4 minutes. Put ginger in the wok and cook for 1 to 2 minutes more.

By Alex

Ingredients

• ✓ oyster sauce
• dijon mustard
• hoisin sauce
• ginger
• honey
• soy sauce
• green onion
• pork chop
• cornstarch
• water
• salt
• black pepper

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Whisk together the oyster sauce, Dijon mustard, hoisin sauce, ginger, honey, and soy sauce in a bowl until combined; stir in the green onions. Spread about 1/4 of the mixture into the bottom of a 9x13-inch baking dish. Arrange the pork chops over the sauce in a single layer, and pour the remaining sauce over the chops, covering them completely.
3. 3 Bake in the preheated oven until the chops are no longer pink at the center and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Baste once or twice while baking.
4. 4 Drain the liquid in the baking dish into a saucepan. Turn on the oven's broiler, and place the chops underneath the broiler until caramelized and brown, 1 to 2 minutes.
5. 5 Whisk the cornstarch with water in a small bowl, and whisk the mixture into the pan juices. Set the saucepan over medium heat, and bring the sauce to a simmer, whisking constantly until thickened, 1 to 2 minutes. Season to taste with salt and black pepper. Serve sauce with chops.

By Denise

Ingredients

• ✓ oyster sauce
• shallot
• lemongrass
• bird's eye chile pepper
• garlic
• ginger
• fish sauce
• vegetable oil
• sugar
• chicken breast
• skewer

Instructions

1. 1 Pound shallot, lemongrass, chile pepper, garlic, and ginger into a coarse paste in a mortar and pestle. Mix in fish sauce, vegetable oil, sugar, and oyster sauce.
2. 2 Place chicken strips in a large resealable plastic bag; add paste and toss to coat. Let chicken marinate in the refrigerator, at least 1 hour.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. 4 Thread marinated chicken onto skewers. Grill until chicken is golden brown, 2 to 4 minutes per side.

By Frankie

Ingredients

• ✓ oyster sauce
• egg noodle
• grapeseed oil
• garlic
• beef skirt steak
• portobello mushroom
• carrot
• red bell pepper
• snow pea
• hoisin sauce
• liquid aminos
• green onion

Instructions

1. 1 Bring a saucepan of water to a boil. Add noodles and cook for about 5 minutes. Drain and keep warm.
2. 2 Press Saute button on an multi-functional electric pressure cooker (such as Instant Pot®). Add oil and garlic. Saute for 30 seconds. Add steak strips and saute until starting to brown, about 5 minutes.
3. 3 Remove steak from pot and keep warm. Add 1/2 cup water to the pot. Insert steamer basket and add mushrooms, carrot, bell pepper, and snow peas. Steam for about 5 minutes.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Meanwhile, mix hoisin sauce, oyster sauce, and liquid aminos to make the sauce.
5. 5 Unlock and remove the lid. Toss noodles, steak, and vegetables with the sauce. Garnish with green onion.

By thedailygourmet

Ingredients

• ✓ oyster sauce
• ✓ oyster sauce
• sesame oil
• ginger
• garlic
• cabbage
• bean sprout
• shrimp
• soy sauce
• oil
• egg roll wrapper
• duck sauce
• soy sauce

Instructions

1. 1 Heat sesame oil in a skillet over medium heat. Add ginger and garlic; cook until fragrant, about 1 minute. Stir in cabbage, bean sprouts, and oyster sauce; saute until veggies start to turn translucent, about 5 minutes. Add shrimp and soy sauce, stir, and remove from heat. Set aside until filling is cool enough to handle.
2. 2 Heat 2 inches oil in a deep skillet to 350 degrees F (175 degrees C).
3. 3 While oil is heating, place an egg roll wrapper on a dry work surface. Spoon about 1 tablespoon of filling onto the center of the wrapper. Pull the bottom left corner over the filling and fold the two sides in, moistening edges with water as you go; roll tightly to seal. Repeat to make a few more egg rolls, wiping the work surface between each roll.
4. 4 Place several egg rolls in the hot oil and fry until wrappers are golden brown, 5 to 7 minutes. Transfer to a paper towel-lined plate to drain while you make and cook remaining egg rolls.
5. 5 Combine duck sauce, oyster sauce, and soy sauce; stir until well combined. Serve sauce with egg rolls.

By ydipoo

Ingredients

• ✓ oyster sauce
• rice stick noodle
• water
• soy sauce
• soy sauce
• white vinegar
• sugar
• vegetable oil
• garlic
• chicken thigh
• broccoli floret
• egg

Instructions

1. 1 Place rice noodles in a large bowl and cover with boiling water. Soak until tender, 4 to 8 minutes. Rinse thoroughly with water and leave in a colander to drain.
2. 2 Combine oyster sauce, water, dark and regular soy sauce, vinegar, and sugar in a small bowl.
3. 3 Place a wok over high heat; add oil and mince garlic straight into the wok. Heat until oil is hot and garlic is starting to turn golden, about 1 minute. Add chicken and broccoli; stir-fry for 1 minute. Move chicken and broccoli to one side. Crack egg into the skillet and scramble it, about 1 minute.
4. 4 Add noodles and sauce; fold gently to combine, until sauce evenly coats the noodles and caramelizes a bit, and chicken is cooked through, 1 to 2 minutes.

By Nina

Ingredients

• ✓ oyster sauce
• rice noodle
• sugar
• rice vinegar
• lime juice
• canola oil
• onion
• shallot
• garlic
• chicken
• green bell pepper
• egg
• basil

Instructions

1. 1 Place rice noodles into a bowl. Fill the bowl with hot water and separate noodles with a fork or your hands. Soak until softened, about 45 minutes.
2. 2 When noodles have been soaking for 30 minutes, whisk oyster sauce, sugar, vinegar, and lime juice together in a bowl until smooth; set aside.
3. 3 Pour enough oil into a wok or large skillet to coat the bottom; set over medium-high heat. Add onion, shallot, and garlic to hot oil; cook and stir until fragrant and slightly softened, 2 to 3 minutes. Add chicken and bell pepper; cook and stir until chicken is no longer pink, 5 to 7 minutes. Move chicken mixture to one side of the wok.
4. 4 Pour beaten egg into the empty side of the hot wok; cook until it becomes slightly set, 1 to 2 minutes. Flip egg and cook until set, 1 to 2 minutes more. Break egg apart with a fork and stir into chicken mixture. Mix in reserved sauce and basil.
5. 5 Drain noodles, then add to chicken mixture. Cook and stir until heated through, 2 to 3 minutes.

By kayak

Ingredients

• ✓ oyster sauce
• chicken breast
• egg
• cornstarch
• sesame oil
• egg noodle
• vegetable oil
• stir-fry vegetable
• water
• chicken broth
• soy sauce

Instructions

1. 1 Mix chicken, egg, 2 teaspoons cornstarch, and sesame oil in a bowl.
2. 2 Bring a large pot of water to a boil over high heat. Add noodles and cook until soft, about 4 minutes. Drain and rinse under cold water to stop the cooking.
3. 3 Heat 1 tablespoon of vegetable oil in a wok over high heat. Add vegetables and stir-fry until soft, about 3 minutes. Transfer vegetables to a bowl using a slotted spoon.
4. 4 Add the remaining vegetable oil to the wok. Add chicken and stir-fry until no longer pink, about 5 minutes. Transfer chicken to a bowl using a slotted spoon.
5. 5 Mix the remaining cornstarch and water in a bowl until smooth; add to the wok. Add chicken broth, soy sauce, and oyster sauce, and cook over medium heat 3 minutes or until sauce starts to thicken.
6. 6 Add vegetables and chicken back to the wok and stir until sauce is evenly distributed. Turn off heat and let stand 3 minutes. Serve over noodles in a bento box.

By Soup Loving Nicole

Ingredients

• ✓ oyster sauce
• vegetable oil
• onion
• ginger
• chicken
• tomato sauce
• soy sauce
• garlic salt
• pea
• red bell pepper
• potato
• black pepper

Instructions

1. 1 Heat oil in a large skillet over medium-high heat. Cook onion and ginger for 3 minutes, browning slightly. Lay chicken in the skillet, skin side down. Fry until golden, about 10 minutes, turning once with tongs.
2. 2 In a bowl, whisk together tomato sauce, soy sauce, oyster sauce, and garlic salt, and pour evenly over chicken. Gently fold in peas, bell pepper, and potato. Simmer 20 to 30 minutes, or until chicken is cooked through and no longer pink in the center. Season with ground black pepper.

By JLOBITOS

Ingredients

• ✓ oyster sauce
• chicken broth
• mushroom broth
• rice wine
• dry sherry
• cornstarch
• peanut oil
• vegetable oil
• garlic
• ginger root
• kosher salt
• shiitake mushroom
• baby bok choy

Instructions

1. 1 Stir together broth, oyster sauce, rice wine, and cornstarch in a small bowl.
2. 2 Heat oil in a wok or large skillet over medium-high heat until it shimmers. Stir-fry garlic and ginger with salt until fragrant, about 30 seconds. Add shiitakes and stir-fry until softened, 1 to 2 minutes. Add bok choy and stir-fry until crisp-tender, 2 to 3 minutes.
3. 3 Re-stir cornstarch mixture. Make a well in vegetables and add cornstarch mixture. Bring to a boil and toss to coat vegetables. Serve immediately.

By RuthE

Ingredients

• ✓ oyster sauce
• vegetable broth
• chicken breast
• onion
• coconut sugar
• salt
• black pepper
• clove
• ginger
• star anise
• bean sprout
• bok choy
• zucchini

Instructions

1. 1 Combine vegetable broth, chicken breasts, onions, oyster sauce, coconut sugar, salt, pepper, cloves, ginger, and star anise in a slow cooker.
2. 2 Cook on High until chicken breasts can be easily flaked with a fork, about 1 1/2 hour. Stir in bean sprouts and bok choy. Continue cooking soup until bean sprouts are tender, about 1 hour.
3. 3 Cut zucchini into thin noodles using a spiralizer.
4. 4 Divide soup among 6 serving bowls. Top with zucchini noodles.

By Megan Olson