Type what you have

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
• 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
• sherry
• sesame oil
• soy sauce
• sugar
• cornstarch
• beef sirloin steak
• vegetable oil
• ginger root
• garlic
• broccoli
• mushroom
• snow pea

Instructions

1. 1 Whisk sherry, oyster sauce, sesame oil, soy sauce, sugar, and cornstarch together in a bowl until sugar dissolves.
2. 2 Arrange steak slices in a shallow bowl, pour the oyster sauce mixture over the meat, stir to coat, and refrigerate at least 30 minutes.
3. 3 Heat vegetable oil in a wok or large skillet over medium-high heat. Cook and stir ginger and garlic in hot oil until fragrant about 1 minute. Remove and discard the ginger and garlic. Stir broccoli, mushrooms, and snow peas together in the skillet; cook and stir in the hot oil until the broccoli is bright green and almost tender, 5 to 7 minutes. Remove the vegetable mixture to a bowl.
4. 4 Pour beef slices with the marinade into the skillet; cook and stir until the sauce forms a glaze on the beef and the meat is no longer pink, about 5 minutes. Return the cooked vegetables to the wok; cook and stir until the broccoli is heated through, about 3 minutes.

By Mema T

Ingredients

• ✓ oyster sauce
• soy sauce
• rice wine
• sugar
• white pepper
• water
• cornstarch

Instructions

1. 1 Mix soy sauce, oyster sauce, rice wine, sugar, and white pepper together in a small saucepan. Cook and stir over medium-low heat until heated through, about 5 minutes.
2. 2 Mix water and cornstarch together in a small bowl. Pour into the saucepan; simmer until sauce thickens, about 5 minutes.

By KerriJ

Ingredients

• ✓ oyster sauce
• spaghetti
• soy sauce
• brown sugar
• fish sauce
• garlic powder
• ginger
• vegetable oil
• shrimp
• broccoli
• yellow onion
• crimini mushroom
• garlic
• egg

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water until cooked through yet firm to the bite, about 12 minutes; drain and set aside.
2. 2 Meanwhile, mix together soy sauce, oyster sauce, brown sugar, fish sauce, garlic powder, and ginger in a small bowl until sugar dissolves; set sauce aside.
3. 3 Heat oil in a large skillet or wok over medium heat; cook and stir shrimp in hot oil until they begin to turn reddish-pink, 1 to 2 minutes. Add broccoli, onion, and mushrooms; cook and stir until vegetables begin to soften, 3 to 5 minutes. Stir in garlic and cook for 30 seconds.
4. 4 Push shrimp and vegetables to one side of the skillet. Cook eggs in the clear space in the skillet, scrambling lightly, until no longer wet, 3 to 5 minutes. Stir together cooked eggs, shrimp, and vegetables until combined. Add spaghetti and sauce; cook and stir until hot and evenly mixed, about 2 minutes more.

By Allrecipes Member

Ingredients

• ✓ oyster sauce
• sugar
• cornstarch
• sesame oil
• ground pork
• shrimp
• green onion
• wonton wrapper
• green onion
• egg
• chicken stock
• soy sauce
• sesame oil
• bok choy
• green onion

Instructions

1. 1 Whisk together sugar, cornstarch, oyster sauce, and 1 tablespoon sesame oil in a large bowl; add the ground pork, shrimp, and 1 chopped green onion and mix to combine.
2. 2 Lay one wonton skin like a baseball diamond in front of you. Using your finger, brush beaten egg around the outer edge of the wonton skin. Place 1 tablespoon of pork mixture onto the middle of the wonton skin. Fold 'home run' corner to '2nd base' corner and press down creating a triangle. The meat filling lump is at the bottom of the triangle. Brush egg mixtures at the '1st base' and '3rd base' corners of the triangle. Fold each base corner over the meat filling lump and over each other. Brush egg mixture at the '2nd base/homerun' corner of the triangle and fold behind the meat filling lump. This is one wonton. Repeat until there are no more mixture or wrapper skins. Keep the wontons covered with a wet towel to prevent from drying."
3. 3 Mix together the chicken stock, soy sauce, 2 tablespoons sesame oil, and 2 green onions in a pot over medium-high heat. Bring this to a boil; reduce heat to medium-low and simmer for 15 minutes. Add the bok choy and return to a boil until the bok choy is tender, about 5 minutes.
4. 4 Bring a large pot of salted water to a boil; boil wontons for 3 to 5 minutes, stirring occasionally to prevent wontons from sticking to each other or to the edges of the pot.
5. 5 Place wontons in a soup bowl and ladle soup over wontons to serve. Garnish with chopped green onions.

By ying

Ingredients

• ✓ oyster sauce
• ✓ oyster sauce
• vegetable oil
• cornstarch
• beef tenderloin
• water
• cornstarch
• sugar
• black pepper
• vegetable oil
• onion

Instructions

1. 1 Stir together 1 teaspoon vegetable oil, 1 teaspoon oyster sauce, and 1/2 teaspoon cornstarch in a bowl. Add beef and toss to coat. Marinate in the refrigerator 30 to 45 minutes. Remove from the refrigerator 10 minutes before cooking.
2. 2 Stir together water, 1 teaspoon cornstarch, 2 tablespoons oyster sauce, and pepper in a small bowl; set aside. Heat 1 tablespoon vegetable oil in a large skillet over high heat. Stir in onion, and cook until it beings to brown on the edges, about 1 minute. Add the beef, and continue cooking and stirring until the beef is just slightly pink, about 5 minutes. Pour in the sauce; cook and stir until the sauce has thickened and turned translucent, about 1 minute more.

By IrvineHousewife

Ingredients

• ✓ oyster sauce
• vegetable oil
• broccoli floret
• mushroom
• straw mushroom
• bamboo shoot
• water chestnut
• garlic
• chicken breast
• chicken broth
• cornstarch
• sugar
• soy sauce
• rice wine

Instructions

1. 1 Heat 1 tablespoon oil in a wok over high heat until it begins to smoke. Stir in broccoli and fresh mushrooms, then add straw mushrooms, bamboo shoots, and water chestnuts. Stir-fry until broccoli is tender and all vegetables are hot, about 5 minutes. Transfer to a bowl and wipe out the wok.
2. 2 Heat remaining 1 tablespoon oil in the wok over high heat until it begins to smoke. Add garlic and stir-fry until it turns golden, a few seconds. Add chicken and stir-fry until browned on the edges and no longer pink in the center, about 5 minutes.
3. 3 Stir broth, cornstarch, sugar, soy sauce, oyster sauce, and rice wine together in a small bowl; pour over chicken in the wok and bring to a boil, stirring constantly. Boil until sauce thickens and is no longer cloudy, about 30 seconds. Return vegetables to the wok; toss with sauce and cook until heated through, about 1 minute.

By deven

Ingredients

• ✓ oyster sauce
• water
• cornstarch
• sugar
• soy sauce
• pork
• garlic
• green onion
• vegetable oil
• sesame oil
• water
• vegetable oil
• shortening
• white sugar
• all-purpose flour
• water
• active dry yeast

Instructions

1. 1 Place the warm water in a large bowl, and sprinkle the yeast over the top. Stir in 1 cup of the flour, and mix thoroughly. Cover with a cloth, and let stand until bubbles appear, about 20 minutes.
2. 2 Dissolve sugar and shortening in boiling water, and allow to cool to lukewarm. Stir into the yeast mixture along with the remaining flour. When the dough becomes too stiff to stir, turn out onto a lightly floured surface, and knead until smooth, about 10 minutes. Coat a large bowl with sesame oil, and place the dough inside. Turn over to coat, and cover the bowl with a damp cloth. Let rise in a warm place until doubled in size.
3. 3 Heat 2 tablespoons of oil in a wok over medium-high heat. Add green onions and garlic, and stir-fry for about 30 seconds. Add pork, and fry for a minute, then stir in the soy sauce, oyster sauce, and sugar. Dissolve cornstarch in 2 tablespoons of water, then stir the mixture into the pork. Cook, stirring constantly until the pork is coated with a thickened glaze. Remove to a bowl, and allow to cool.
4. 4 Remove the dough from the bowl, and roll it out into one long log. Slice the log into 1 inch pieces. Flatten each piece into a 3 inch circle using the palm of your hand or a rolling pin. Place 2 tablespoons of the pork filling onto the center of each circle, and gather up the edges around the filling and pinch together to close the bun. Place each bun seam side down onto a square of aluminum foil. Cover with a towel, and let rise for about 1 hour.
5. 5 Bring a couple inches of water to boil in a wok. Place a few buns at a time in a steamer, such as a bamboo steamer for a wok, or a fitted steam tray. Cover, and steam buns over briskly boiling water for 10 minutes. Repeat with remaining buns.

By Sneakyteaky

Ingredients

• ✓ oyster sauce
• honey
• shaoxing wine
• hoisin sauce
• kiwi
• soy sauce
• thai chile sauce
• garlic
• five-spice powder
• pork belly

Instructions

1. 1 Mix honey, cooking wine, hoisin sauce, kiwi, dark soy sauce, chile sauce, garlic, oyster sauce, and five-spice powder together in a large resealable plastic bag. Add pork belly. Seal bag, pressing out as much air as possible.
2. 2 Place bag on a plate and marinate pork belly in the refrigerator, flipping occasionally, for at least 2 days.
3. 3 Preheat oven to 275 degrees F (135 degrees C) with a rack in the upper third of the oven. Set a wire rack on a rimmed baking sheet.
4. 4 Place pork belly on the wire rack, reserving marinade.
5. 5 Bake pork belly in the preheated oven until the internal temperature reaches 160 degrees F (71 degrees C), about 1 hour. Remove pork belly from the oven; baste with reserved marinade.
6. 6 Move oven rack to the top position and preheat the oven's broiler.
7. 7 Broil pork until it is dark and glossy and the edges start to blacken, about 5 minutes. Flip and baste on the second side. Continue broiling until second side darkens and starts to blacken, about 5 minutes more. Slice with a sharp knife.

By MelisaG

Ingredients

• ✓ oyster sauce
• sherry
• ginger root
• five-spice powder
• soy sauce
• sugar
• hoisin sauce
• ketchup
• cinnamon
• pork shoulder
• honey

Instructions

1. 1 In bowl, stir together sherry, ginger root, oyster sauce, five-spice powder, soy sauce, white sugar, sugar, hoisin sauce, ketchup and cinnamon.
2. 2 Cut pork into 5x2 inch strips. Place strips flat in a shallow baking dish. Pour marinade over pork strips. Let pork marinate at least 6 hours in refrigerator.
3. 3 Drain, reserving marinade. Mix honey and 3 tablespoon reserved marinade in a small bowl; set aside. Preheat oven to 350 degrees F (175 degrees C).
4. 4 Fill a shallow roasting pan with water and place in bottom of oven. Carefully place pork strips on a roasting rack above roasting pan so all sides are exposed to heat. If you don't have a roasting rack, insert the curved end of an S-shaped hook, paper clip, or drapery hook in pork strips and hang them from the top shelf.
5. 5 Roast for 30 minutes. Baste pork strips with honey mixture. Roast 15 minutes and baste again. Roast 10 minutes longer or until pork strips are crisp and golden brown. Remove from oven and let cool.

By SHERRY_G

Ingredients

• ✓ oyster sauce
• sherry
• sesame oil
• soy sauce
• sugar
• cornstarch
• beef round steak
• vegetable oil
• ginger root
• garlic
• broccoli

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk oyster sauce, sherry, sesame oil, soy sauce, sugar, and cornstarch together in a bowl; stir until sugar has dissolved.
3. 3 Place steak in a shallow bowl. Pour oyster sauce mixture over meat and stir to coat; cover and marinate in the refrigerator for at least 30 minutes.
4. 4 Heat vegetable oil in a wok or large skillet over medium-high heat. Add ginger and garlic; let sizzle for about 1 minute to flavor oil, then remove and discard.
5. 5 Stir in broccoli. Toss and stir until bright green and almost tender, 5 to 7 minutes. Remove broccoli from the wok and set aside.
6. 6 Add a little more oil to the wok, if needed, then add beef with marinade.
7. 7 Stir and toss until sauce thickens and turns shiny and meat is no longer pink, about 5 minutes.
8. 8 Return broccoli to the wok; stir until heated through, about 3 minutes.
9. 9 Serve and enjoy!

By Dianne

Ingredients

• ✓ oyster sauce
• soy sauce
• brown sugar
• water
• potato starch
• vegetable oil
• salt
• baby bok choy
• olive oil
• green onion
• garlic
• portobello mushroom

Instructions

1. 1 Mix together oyster sauce, soy sauce, and brown sugar in a medium bowl until sugar is dissolved. Mix together water and potato starch in a small bowl until smooth; stir into oyster sauce mixture until well combined. Set aside.
2. 2 Fill a large pot with water and bring to a boil. Stir in vegetable oil and 2 pinches salt. Place bok choy into boiling water; cook until tender, shiny, and bright green, 2 to 3 minutes. Drain and arrange bok choy attractively on a serving platter.
3. 3 Heat olive oil in a large skillet or wok until shimmering. Cook and stir green onion and garlic in hot oil until fragrant, about 20 seconds; stir in mushrooms. Cook and stir until mushrooms begin to shrink slightly. Sprinkle lightly with salt. Continue to cook mushrooms, stirring often, until tender, about 5 minutes. Pour in oyster sauce mixture and stir until sauce is thickened and coats mushrooms, 30 seconds to 1 minute. Pour mushroom sauce over bok choy on the platter. Serve hot.

By Jade Blue

Ingredients

• ✓ oyster sauce
• egg
• cornstarch
• white sugar
• garlic
• sweet rice flour
• salt
• green onion
• chicken thigh
• vegetable oil

Instructions

1. 1 Combine eggs, cornstarch, sugar, garlic, rice flour, salt, green onions, and oyster sauce in a large bowl. Mix well. Stir in the chicken thighs, making sure to coat evenly. Cover and refrigerate overnight. Remove from refrigerator about 10 minutes prior to frying.
2. 2 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
3. 3 Cook chicken in the hot oil in batches, until golden brown and no longer pink inside.

By CookWilliam

Ingredients

• ✓ oyster sauce
• canola oil
• eggplant
• water
• garlic powder
• red pepper flakes
• soy sauce
• white sugar
• cornstarch

Instructions

1. 1 Heat oil in a large skillet over high heat. Cook and stir eggplant in hot oil until soft, about 4 minutes. Stir in water, garlic powder, and red pepper flakes. Cover and simmer until water is absorbed.
2. 2 Meanwhile, whisk soy sauce, oyster sauce, sugar, and cornstarch together in a small bowl until sugar and cornstarch are dissolved.
3. 3 Stir soy sauce mixture into eggplant until evenly coated; continue cooking until sauce has thickened.

By Whats that Burning smell

Ingredients

• ✓ oyster sauce
• egg noodle
• olive oil
• onion
• garlic
• broccoli floret
• red bell pepper
• shrimp
• water chestnut
• baby corn
• bamboo shoot
• red pepper flake

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat; stir in noodles and return to a boil. Cook until pasta floats to the top, about 1 to 2 minutes; drain.
2. 2 Heat oil in a large skillet over medium-high heat; cook and stir onion and garlic for about 1 minute. Add broccoli and bell pepper; cook and stir until just tender, about 3 minutes. Stir in shrimp, water chestnuts, baby corn, bamboo shoots, oyster sauce, and red pepper flakes. Continue cooking until shrimp and vegetables are heated through, about 3 minutes more.
3. 3 Serve shrimp and vegetables over noodles.

By juana

Ingredients

• ✓ oyster sauce
• broccoli floret
• water
• peanut oil
• garlic
• chicken broth
• soy sauce
• ginger root
• shrimp
• water chestnut
• cornstarch

Instructions

1. 1 Combine broccoli and water in a glass bowl; steam in microwave oven until slightly tender, 2 to 3 minutes.
2. 2 Heat peanut oil in a large skillet or wok over medium-high heat. Add garlic and cook until fragrant, about 1 minute. Reduce heat to low. Add chicken broth, soy sauce, oyster sauce, and ginger root to the garlic; bring to a boil. Add shrimp; cook and stir until the shrimp turn pink, 3 to 4 minutes.
3. 3 Toss steamed broccoli and water chestnuts with shrimp mixture to coat with sauce. Stir cornstarch into mixture, 1 tablespoon at a time, until sauce thickens, about 5 minutes.

By AkronJoya

Ingredients

• ✓ oyster sauce
• sesame oil
• ginger
• garlic
• ground pork
• chili bean sauce
• soy sauce
• sake
• tofu
• water
• green onion

Instructions

1. 1 Heat the sesame oil in a wok or large skillet over medium-high heat, and cook and stir the ginger and garlic until the garlic just begins to brown, about 30 seconds. Stir in the pork, breaking it up as you stir, and cook and stir until the pork is browned and broken into small pieces. Add the chili bean sauce, soy sauce, sake, and oyster sauce, stir to mix the ingredients together, reduce heat, and let simmer until the mixture thickens slightly, about 3 more minutes.
2. 2 Thin the sauce with water as needed (sauce should not be watery) and gently stir in the tofu. Simmer until the tofu is hot and coated with sauce, about 10 minutes, stirring a few more times. Serve sprinkled with chopped green onion.

By sakuraiiko

Ingredients

• ✓ oyster sauce
• spaghetti
• sesame oil
• peanut oil
• garlic
• ginger root
• mixed vegetable
• flank steak
• soy sauce
• brown sugar
• asian chile paste
• garlic

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water until cooked through but firm to the bite, about 12 minutes; drain and transfer to a large bowl. Drizzle sesame oil over the spaghetti; toss to coat. Place a plate atop the bowl to keep the noodles warm.
2. 2 Heat peanut oil in a wok or large skillet over medium-high heat. Cook and stir garlic and ginger in hot oil until fragrant, about 30 seconds. Add mixed vegetables to the skillet; cook and stir until slightly tender, about 3 minutes. Stir flank steak into the vegetable mixture; cook and stir until the beef is cooked through, about 5 minutes.
3. 3 Mix soy sauce, brown sugar, oyster sauce, and chile paste together in a small bowl; pour over the spaghetti. Dump spaghetti and sauce mixture into the wok with the vegetables and steak; cook and stir until the spaghetti is hot, 2 to 3 minutes.

By Rachel Swiger-Imhoff

Ingredients

• ✓ oyster sauce
• chicken breast
• soy sauce
• vegetable oil
• garlic
• onion
• water
• black pepper
• sugar
• water chestnut
• snow pea
• broccoli
• cornstarch
• water

Instructions

1. 1 Combine the chicken, oyster sauce, and soy sauce in a mixing bowl until the chicken is evenly coated with the sauce; set aside.
2. 2 Heat the vegetable oil in a wok or large skillet over high heat. Stir in the garlic and onion; cook and stir until the onion is limp, about 1 minute. Add the chicken and marinade. Cook and stir until the chicken has browned and is no longer pink, about 10 minutes.
3. 3 Pour in 1/2 cup of water; season with pepper and sugar. Add the water chestnuts, snow peas, and broccoli. Cover; boil until the vegetables are just tender, about 5 minutes. Dissolve the cornstarch in 1/4 cup of water. Stir into the boiling mixture; cook until thick and no longer cloudy.

By Laura

Ingredients

• ✓ oyster sauce
• oil
• egg
• green bean
• mushroom
• green bell pepper
• carrot
• egg noodle
• water
• soy sauce
• doubanjiang
• soy sauce
• sesame oil
• spring onion

Instructions

1. 1 Heat 2 teaspoons oil in a large skillet over high heat. Whisk eggs together in a bowl. Pour into the skillet and stir-fry quickly until lightly set, about 2 minutes. Remove from heat and transfer to a large plate. Set aside.
2. 2 Heat 3 tablespoons oil in a wok over high heat. Add green beans, mushrooms, bell pepper, and carrot; stir-fry for 2 to 3 minutes. Remove from heat and transfer to a large plate; set aside.
3. 3 Meanwhile, fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until they are just starting to soften, but are still pretty firm, about 4 minutes. Drain and rinse cooked noodles under cold running water. Drain and separate. Transfer to a bowl and add just enough oil to coat the noodles so they won't clump together.
4. 4 Whisk water, light soy sauce, soybean paste, oyster sauce, dark soy sauce, and sesame oil together in a bowl until sauce is well combined.
5. 5 Combine cooked noodles, vegetables, eggs, and sauce in the same wok and stir fry over medium-high heat until everything is warmed through and noodles and vegetables are cooked to your liking, 1 to 2 minutes. Serve immediately sprinkled with spring onions.

By pei

Ingredients

• ✓ oyster sauce
• beef filet
• vegetable oil
• onion
• garlic
• ginger root
• green bell pepper
• carrot
• beef broth
• cornstarch
• sugar
• soy sauce
• salt
• pepper

Instructions

1. 1 In a large skillet over medium high heat, saute the beef slices in the oil for 5 minutes, or until well browned. Add the onion, garlic and ginger and saute for 5 more minutes. Then add the green bell pepper, carrot and beef broth. Reduce heat to low and let simmer.
2. 2 Meanwhile, in a separate small bowl, combine the corn flour, sugar, soy sauce and oyster sauce, if desired. Stir thoroughly, forming a smooth paste. Slowly add this to the simmering beef and vegetables, stirring well, and let simmer to desired thickness. Season with salt and pepper to taste.

By Marla

Ingredients

• ✓ oyster sauce
• beef broth
• hoisin sauce
• soy sauce
• sesame oil
• cornstarch
• brown sugar
• strip steak
• butter
• broccoli rice
• garlic
• salt
• black pepper
• sesame seed
• red pepper flakes

Instructions

1. 1 Whisk together beef broth, hoisin sauce, soy sauce, 1 tablespoon sesame oil, oyster sauce, cornstarch, and brown sugar in a bowl until cornstarch and sugar are dissolved.
2. 2 Place sliced steak in a separate bowl and drizzle with remaining 1 tablespoon of sesame oil. Stir until evenly coated.
3. 3 Melt butter in a large skillet over medium-high heat. Add broccoli rice, garlic, salt, and pepper. Cook for 5 minutes; stirring occasionally. Divide broccoli rice into serving bowls.
4. 4 Add beef to the skillet. Cook over medium-high heat, stirring continually, for 5 minutes. Pour sauce over beef and cook for 5 more minutes or until sauce has thickened.
5. 5 Spoon beef over broccoli rice. Garnish with sesame seeds and crushed red pepper.

By Soup Loving Nicole

Ingredients

• ✓ oyster sauce
• soy sauce
• sugar
• cornstarch
• rice wine
• green onion
• chicken breast
• garlic
• onion
• green bell pepper
• firm tofu
• water
• chili paste
• garlic

Instructions

1. 1 In a medium bowl, mix the soy sauce, sugar, cornstarch, and rice wine. Place the green onion and chicken in the mixture. Allow to marinate at least 15 minutes.
2. 2 In a wok over medium-high heat, cook and stir the chicken with the marinade mixture about 5 minutes until almost done. Toss in the garlic, onion, and peppers. Continue to cook and stir 5 minutes, or until vegetables are crisp but tender and chicken is no longer pink and juices run clear.
3. 3 Mix the tofu, water, oyster sauce, and chili paste into the wok. Cook and stir until heated through.

By CYNTHEALIU

Ingredients

• ✓ oyster sauce
• water
• sesame oil
• cornstarch
• chicken breast
• hoisin sauce
• soy sauce
• vegetable oil
• egg
• cabbage
• coleslaw mix
• shiitake mushroom
• garlic
• sherry
• green onion

Instructions

1. 1 Whisk 2 tablespoons water, 2 teaspoons sesame oil, and cornstarch together in a large bowl. Add chicken, toss to coat, and set aside.
2. 2 Combine remaining 4 tablespoons water and 1 teaspoon sesame oil in a separate bowl. Whisk in hoisin sauce, oyster sauce, and soy sauce until well combined; set sauce aside.
3. 3 Heat 1 teaspoon oil in a skillet over medium heat. Add eggs and cook for 3 minutes; flip and cook until firm and set, about 3 minutes more. Transfer to a cutting board and slice into thin strips.
4. 4 Add marinated chicken to the skillet and cook over medium-high heat for 6 minutes. Flip and cook until golden brown on the outside and the juices run clear, about 6 minutes more; transfer to a plate.
5. 5 Heat remaining 1 teaspoon oil in the skillet over medium-high heat. Add cabbage, shiitake mushrooms, garlic, and sherry; cook until cabbage starts to wilt, about 2 minutes. Add chicken, sliced egg, and reserved sauce to the skillet; cook, stirring occasionally, until sauce has thickened, about 5 minutes. Toss in green onions and serve immediately.

By Soup Loving Nicole

Ingredients

• ✓ oyster sauce
• rice
• sesame oil
• shrimp
• ground beef
• garlic
• ginger root
• green onion
• cooking spray
• cornstarch
• water
• black pepper
• sugar
• chili sauce
• chicken stock
• soy sauce
• eggplant

Instructions

1. 1 Remove eggplant stem and cut flesh into 1-inch cubes. Set aside.
2. 2 Mix together soy sauce, stock, oyster sauce, chili sauce, sugar, and black pepper in a medium bowl until well combined; set aside. Stir together water and cornstarch in a small bowl until smooth; set aside.
3. 3 Coat a large, deep pan with cooking spray over high heat and heat until very hot, about 3 minutes. Cook and stir 1/2 of the green onions, ginger, and garlic in the hot pan until lightly browned, 3 to 5 minutes. Add beef; cook and stir until lightly browned and crumbly, about 3 minutes.
4. 4 Stir in eggplant, then pour soy sauce mixture over all. Cover the pan, reduce heat to medium low, and let simmer for 15 minutes, stirring occasionally. Add shrimp during the last few minutes of cooking.
5. 5 Stir in cornstarch mixture and cook until thickened. Mix in remaining green onions and sesame oil. Serve over hot rice.

By ANGWEN

Ingredients

• ✓ oyster sauce
• salt
• water
• water
• white sugar
• black bean sauce
• ginger
• garlic
• onion
• oil
• oil
• beef
• baking soda
• cornstarch
• soy sauce
• bitter melon
• ice cube

Instructions

1. 1 Fill a large bowl with ice; add enough salted water to make an ice bath. Bring a large pot of lightly salted water to a boil. Add bitter melon and cook uncovered until tender yet firm, about 2 minutes. Drain in a colander and immediately immerse in ice bath; allow to sit until bitterness is extracted, about 1 hour. Drain.
2. 2 Whisk 1 teaspoon soy sauce, 1 teaspoon cornstarch, and baking soda together in a large glass or ceramic bowl. Add beef and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.
3. 3 Heat wok or a large skillet on high until smoking. Add 1 tablespoon oil. Add beef to wok in a single layer; cook until browned, about 2 minutes per side. Transfer beef to a plate. Heat 1 teaspoon oil in wok. Add onion, garlic, and ginger; cook and stir until fragrant, about 30 seconds. Stir in bitter melon; cook until combined, about 1 minute.
4. 4 Stir black bean sauce into melon mixture, then stir in oyster sauce, remaining 1 teaspoon soy sauce, and sugar. Pour in 3/4 cup water; cover and let simmer until flavors combine, 2 to 3 minutes. Meanwhile, whisk remaining 1 teaspoon cornstarch and 1 teaspoon water together; stir in until sauce thickened.

By Doug Wah