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Soba Noodle Veggie Bowl
Dinner Japanese

Soba Noodle Veggie Bowl

5.0

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Drop in soba noodles and return to a boil. Cook uncovered, stirring occasionally, until tender yet firm to the bite, about 7 minutes. Drain.
  2. 2 Meanwhile, combine soy sauce, oyster sauce, and mirin in a small bowl. Set aside.
  3. 3 Heat olive oil in a skillet over medium-high heat. Add bell pepper, onion, and green beans and saute until softened but still crisp, 2 to 3 minutes. Add soba noodles and toss with the cooked vegetables. Mix in soy sauce mixture and cook for an additional 1 to 2 minutes. Add baby spinach and cook until desired doneness, 2 to 3 minutes. Serve in a bowl.

By Diana71

Air Fryer Shrimp Tempura
Dinner Japanese

Air Fryer Shrimp Tempura

2.0

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Make sauce: Whisk together soy sauce, sherry, rice wine vinegar, oyster sauce, scallions, sugar, lemon juice, and ginger stir-in paste in a small bowl until well combined. Set aside.
  2. 2 Prepare shrimp: Whisk together cornstarch, flour, club soda, and beaten egg in a large bowl until well combined. Add shrimp; gently stir until shrimp are evenly coated.
  3. 3 Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions. Cut a piece of parchment to fit the basket of the air fryer and set aside.
  4. 4 Use tongs to hold shrimp by the tail and dip in batter, allowing any excess batter to drip off. Place shrimp on the reserved parchment paper without overcrowding, then place into the basket of the air fryer. You will need to cook shrimp in batches.
  5. 5 Cook in the preheated air fryer until desired crispness is reached, about 8 minutes. Repeat with remaining shrimp. Serve hot with sauce.

By Soup Loving Nicole

Mapo Tofu (Microwave Recipe)
Dinner Japanese

Mapo Tofu (Microwave Recipe)

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Drain tofu and wrap in paper towels; place in a microwave-safe bowl. Microwave for 2 minutes. Unwrap tofu and slice into 3/4-inch cubes.
  2. 2 Whisk miso paste, soy sauce, sesame oil, sugar, oyster sauce, doubanjiang, ginger, and garlic together in a bowl.
  3. 3 Whisk 1 tablespoon water and cornstarch together in a small bowl until smooth; set aside.
  4. 4 Combine miso paste mixture, remaining water, ground beef, and ground pork in a large microwave-safe bowl. Cover and microwave at 600W for 4 minutes. Drain liquid into cornstarch mixture; mix well.
  5. 5 Carefully stir tofu, cornstarch mixture, and green onion into ground meat mixture. Cover and microwave until flavors combine, about 4 minutes.

By Pearl Ishizaki

Nikuman (Steamed Beef Buns)
Dinner Japanese

Nikuman (Steamed Beef Buns)

Prep
60 min
Cook
50 min
Total
140 min

Instructions

  1. 1 Mix milk and sugar for dough together in a bowl. Pour bun flour into another bowl and add gradually the milk mixture, stirring with a spatula.
  2. 2 Form the dough into a ball and knead with your hands for about 20 minutes. Add olive oil and knead for 10 minutes more.
  3. 3 Transfer dough to a dry bowl, cover with a towel, and let rest for 30 minutes.
  4. 4 Combine beef, mushrooms, green onions, cornstarch, sugar, soy sauce, oyster sauce, sesame oil, salt, five-spice powder, and pepper in a bowl with your hands until thoroughly mixed. Form the filling into 12 equally sized meatballs.
  5. 5 Roll dough on a lightly floured surface and cut into 12 equal pieces. Roll each piece out with a rolling pin to a circle, no more than 5 inches in diameter.
  6. 6 Cover each meatball with a dough circle, pinching the edges to close.
  7. 7 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add beef buns, working in batches as needed, cover, and steam until meat is no longer pink, about 45 minutes.

By Mike Crdova

Yaki Udon
Dinner Japanese

Yaki Udon

4.3

Prep
Cook
15 min
Total
35 min

Instructions

  1. 1 Whisk together oyster sauce, soy sauce, mirin, rice vinegar, Worcestershire, sesame oil, sugar, Sriracha, and garlic in a small bowl; set aside. Remove root ends from scallions and discard. Chop whites and light greens into 2-inch pieces and quarter pieces lengthwise; set aside. Thinly slice remaining dark greens of scallions and reserve for garnish.
  2. 2 Heat oil in a large skillet or wok over medium-high heat. Add mushrooms in a single layer and cook, undisturbed, until browned on first side, about 3 minutes. Stir and continue to cook, stirring occasionally, until mushrooms are tender and golden brown on both sides, about 4 more minutes. Add bok choy, carrots, sliced whites and light greens of scallions, and 1/4 cup water to pan with mushrooms. Cook, stirring occasionally, until vegetables are just tender, about 3 minutes.
  3. 3 Add udon noodles and remaining 1/4 cup water and cook, gently separating noodles with tongs or spoon. Add reserved oyster sauce mixture and cook, stirring constantly, until noodles and vegetables are well-coated, about 1 minute. Divide among serving bowls and garnish with reserved sliced greens of scallions and optional garnishes. Serve immediately. Recipe developed by Marianne Williams

By Andrea Lobas

Japanese Shrimp Fried Rice with Yum Yum Sauce
Dinner Japanese

Japanese Shrimp Fried Rice with Yum Yum Sauce

4.6

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Bring 3 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Set aside and let cool.
  2. 2 Heat 2 tablespoons vegetable oil in a large, deep skillet over medium-high heat. Add onion and cook until soft and translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Mix in cooked jasmine rice and frozen peas and carrots; fry until rice begins to brown, about 5 minutes. Add 2 tablespoons butter and stir to combine. Pour in eggs and cook until firm. Add oyster sauce, soy sauce, and 1/2 lemon juice; stir to combine. Season with salt and pepper.
  3. 3 Heat remaining 1 tablespoon vegetable oil in a separate pan over medium-high heat. Add shrimp and fry until they are bright pink on the outside and the meat is opaque, 2 to 3 minutes. Mix in remaining 2 tablespoons butter and lemon juice. Combine with fried rice mixture.
  4. 4 Combine mayonnaise, water, paprika, ginger paste, white sugar, garlic powder, salt, and pepper in a bowl to make the yum yum sauce. Stir well. Serve with the fried rice.

By doingdirt

Cielo's Spring Salmon

Cielo's Spring Salmon

3.6

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 In a small bowl, mix together the oyster sauce, and salad dressing. Coat salmon fillets with the sauce on both sides, and place in a shallow baking dish.
  3. 3 Bake for 15 minutes in the preheated oven, until the fish flakes easily with a fork.

By babymomma

Kevin's Asian Baked Salmon
Dinner

Kevin's Asian Baked Salmon

4.1

Prep
10 min
Cook
12 min
Total
52 min

Instructions

  1. 1 Soak mushrooms in boiling water 20 minutes; remove stems. Put softened mushrooms, oyster sauce, and sherry into a bowl; stir. Let mixture sit for 10 to 20 minutes.
  2. 2 Preheat oven to 400 degrees F (200 degrees C). Line a large baking dish with foil, then lightly grease it with olive oil or nonstick cooking spray.
  3. 3 Place salmon fillets in prepared baking dish and pour mushroom mixture over the salmon.
  4. 4 Bake in the preheated oven until fish flakes easily, about 10 to 12 minutes. If desired, at the end of the cooking time, broil the salmon to sear the coating, about 1 to 2 minutes.

By Kevin Burke

Seasoned Cornish Hens
Dinner

Seasoned Cornish Hens

4.5

Prep
15 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C).
  2. 2 In a large bowl, mix soy sauce, oyster sauce, garlic, and pepper. Place Cornish game hens in the mixture, and marinate 10 minutes.
  3. 3 Transfer hens to a medium baking dish, and cover with the marinade mixture. Cover dish with foil and bake 30 minutes in the preheated oven.
  4. 4 Remove cover from dish, and place 1 tablespoon butter on each hen. Increase oven temperature to 350 degrees F (175 degrees C). Basting frequently with the marinade mixture, continue baking 30 minutes, or until exterior of the hens is lightly browned and crisp, the interior is no longer pink, and juices run clear.

By Phuong

Beef with Green Onion
Dinner

Beef with Green Onion

4.3

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 In a small bowl, mix the sherry, oyster sauce, sugar, and cornstarch.
  2. 2 Heat the oil in a skillet, and cook the flank steak about 3 minutes. Stir in sherry sauce mixture. Add the green onions, and continue cooking 10 minutes, or until the flank steak is evenly brown and the green onions are tender.

By Linda Cilek

Oyster Sauce Chicken
Dinner

Oyster Sauce Chicken

4.5

Prep
10 min
Cook
45 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch baking dish.
  2. 2 Season chicken thighs all over with salt and pepper; place into the prepared baking dish with the skin facing up.
  3. 3 Bake in the preheated oven for 25 minutes.
  4. 4 Meanwhile, mix oyster sauce, sugar, water, and garlic together in a bowl. Taste and add more sugar if not sweet enough.
  5. 5 Pour sauce over chicken and continue to bake until no longer pink at the bone and the juices run clear, about 20 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

By TAGOILELAGI

Simple Malaysian Fried Chicken
Dinner Southeast Asian

Simple Malaysian Fried Chicken

4.6

Prep
15 min
Cook
25 min
Total
75 min

Instructions

  1. 1 To Marinate: In a nonporous glass dish or bowl, combine the garlic, oyster sauce and curry powder. Mix together. Add chicken pieces and turn to coat. Cover dish or bowl and refrigerate to marinate for at least 1/2 hour.
  2. 2 In a large skillet or wok, heat oil over medium high heat. Add marinated chicken (disposing of leftover marinade) and fry for 20 to 25 minutes or until chicken is crispy and brown and juices run clear.

By Saadiah Din

Wicked Garlic Tofu Saute
Asian

Wicked Garlic Tofu Saute

4.3

Prep
5 min
Cook
15 min
Total
20 min

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

Master Sauce Ribs
Dinner

Master Sauce Ribs

5.0

Prep
45 min
Cook
120 min
Total
165 min

Instructions

  1. 1 In a bowl, mix together the master sauce ingredients until well combined. Marinate ribs in half of the Master Sauce.
  2. 2 Preheat oven to 350 degrees F (175 degrees C). Cut spareribs into serving size portions, wrap in double thickness of foil, and bake for 1 1/2 hours. Unwrap, and drain drippings and combine with remaining master sauce. Place ribs in a large roasting pan.
  3. 3 Preheat grill for medium heat. Position grate four inches above heat source. Brush grill grate with oil. Place ribs on grill, and cook for 30 minutes, basting with master sauce.

By Kikkoman

Salmon in Oyster Sauce
Dinner

Salmon in Oyster Sauce

4.3

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Heat oil in a medium skillet over medium heat. Stir in garlic and brown sugar, and cook until garlic is lightly browned. Stir in green onions, and cook until tender. Mix in oyster sauce and water.
  2. 2 Place salmon fillets into skillet, and reduce heat to medium low. Spoon sauce mixture over fillets. Cook 10 to 15 minutes, until fish is easily flaked with a fork.
  3. 3 Remove fish from skillet, and set aside. Mix cornstarch and warm water into the remaining sauce mixture. Stir until thickened to desired consistency. Pour over salmon to serve.

By Suzie

BBQ Chicken Wings
Appetizer

BBQ Chicken Wings

4.6

Prep
15 min
Cook
45 min
Total
540 min

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

Creamy Miso-Mushroom Stew
Dinner

Creamy Miso-Mushroom Stew

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Melt butter in saute pan over medium heat. Add some portobello and shimeji mushrooms, leaving space in between; you will need to work in batches. Cook mushrooms until browned, 5 to 10 minutes per batch.
  2. 2 Return all mushrooms to the pan and add shallots; saute for 1 minute. Add miso paste, oyster sauce, and a little bit of milk, stirring to incorporate. Add remaining milk.
  3. 3 Mix flour and 1/4 cup water in a saucepan over medium heat. Stir to create a smooth slurry. Slowly add remaining water, whisking to ensure there are no lumps.
  4. 4 Carefully transfer the mushroom mixture to the flour-water mixture. Stir to combine. Serve immediately.

By thedailygourmet

Pork Tenderloin on the Grill
Dinner

Pork Tenderloin on the Grill

Prep
10 min
Cook
20 min
Total
515 min

Instructions

  1. 1 Combine honey, soy sauce, oyster sauce, brown sugar, garlic, ginger, ketchup, onion powder, cayenne, and cinnamon in a large, strong, zip-top bag. Close the bag and squish to combine. Add pork to marinade and let chill in the refrigerator for at least 8 hours.
  2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove pork from bag and reserve marinade for basting.
  3. 3 Cook pork on the preheated grill for 10 minutes, basting with reserved marinade and turning every 3 minutes. Discard excess marinade.
  4. 4 Continue to grill pork, turning every 3 minutes, until an instant-read thermometer inserted into the centers reads at least 145 degrees F (63 degrees C), about 10 minutes more. Let pork stand for 5 minutes before slicing.

By TOVARK77

Sweet Pork with Beets
Dinner

Sweet Pork with Beets

4.1

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 In a medium saucepan, bring the water to a boil. Stir in the rice. Reduce heat, cover, and simmer 20 minutes.
  2. 2 Heat the oil in a separate medium saucepan over medium heat, and stir in the garlic and ginger. Cook about 1 minute. Mix in the pork, oyster sauce, and salt.. Cook 10 minutes, stirring continuously, until pork is evenly browned.
  3. 3 Stir the beets, about 2/3 cup reserved beet juice, and sugar into the pork mixture. Continue cooking 10 to 15 minutes, until beets are tender. Serve over the cooked rice.

By Carol

Oyster Sauce Fish
Dinner Asian

Oyster Sauce Fish

3.8

Prep
10 min
Cook
10 min
Total
20 min

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

Vegetables and Cabbage Stir-Fry with Oyster Sauce
Side Dish American

Vegetables and Cabbage Stir-Fry with Oyster Sauce

4.5

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Heat oil in a large skillet or wok over medium-high heat. Add broccoli, cauliflower, cabbage, and garlic; cook and stir until tender-crisp, about 5 minutes.
  2. 2 Remove the pan from heat and drizzle oyster sauce over vegetable; toss to coat.

By Lynn Wheaton

Lover's Beef Burgundy Filet
Dinner

Lover's Beef Burgundy Filet

4.6

Prep
30 min
Cook
20 min
Total
290 min

Instructions

  1. 1 Make the marinade: Mix wine, oyster sauce, oil, soy sauce, garlic, and oregano in a medium saucepan. Bring to a boil, then remove from the heat. Place in the refrigerator until chilled, about 1 hour.
  2. 2 Marinate the steaks: Place steaks into a 9x13-inch baking dish and pour chilled marinade over top. Cover tightly with foil and marinate in the refrigerator for at least 3 hours, or overnight if possible.
  3. 3 Make the butter: Cream butter and wine in a bowl with an electric mixer. Mix in shallots, green onions, and white pepper by hand. Cover tightly and refrigerate until needed.
  4. 4 When ready to cook, preheat an outdoor grill for high heat and lightly oil the grate. Preheat the oven to 200 degrees F (95 degrees C).
  5. 5 Remove steaks from marinade and shake off excess. Discard remaining marinade.
  6. 6 Grill steaks on the preheated grill until they are beginning to firm and are hot and slightly pink in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium.
  7. 7 Remove from the grill and place into a clean 9x13-inch baking dish. Dollop some butter mixture over each steak.
  8. 8 Cook in the preheated oven until butter melts, 1 to 2 minutes.

By ttinkerbel

Quick Catfish Fillets
Dinner American

Quick Catfish Fillets

4.7

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 In a bowl, mix the flour, salt, and pepper. Dredge the catfish fillets in the flour mixture to lightly coat.
  2. 2 Heat the olive oil in a large skillet over medium-high heat, and cook the catfish fillets 3 minutes on each side, until golden brown. Reduce heat to medium-low, and brush fillets with oyster sauce. Cover skillet, and continue cooking 5 minutes, or until fish is easily flaked with a fork.

By ITALYLOVER

Citrusy Chicken and Broccoli
Asian

Citrusy Chicken and Broccoli

3.7

Prep
25 min
Cook
20 min
Total
75 min

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

Jamey's Restaurant Style Beef and Broccoli
Chinese

Jamey's Restaurant Style Beef and Broccoli

4.6

Prep
20 min
Cook
20 min
Total
70 min

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

Spicy Edamame
Dinner Asian

Spicy Edamame

4.3

Prep
5 min
Cook
5 min
Total
15 min

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

Kerri's Szechuan Sauce
Dinner Chinese

Kerri's Szechuan Sauce

3.5

Prep
5 min
Cook
10 min
Total
15 min

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

Air Fryer Steak Bites with Soy Sauce
Dinner Asian

Air Fryer Steak Bites with Soy Sauce

5.0

Prep
5 min
Cook
Total
41 min

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