Type what you have

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
• ✓ 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
• 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
• 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

Ingredients

• ✓ oyster sauce
• ketchup
• soy sauce
• cornstarch
• white vinegar
• white sugar
• water
• sesame oil
• ginger root
• green onion
• vegetable oil
• baking powder
• all-purpose flour
• black pepper
• salt
• egg
• cornstarch
• chicken breast

Instructions

1. 1 Gather the ingredients.
2. 2 Coat chicken pieces with cornstarch in a bowl; set aside. Beat eggs, salt, and pepper in a mixing bowl until combined. Stir in flour and baking powder until no large lumps remain. Mix in chicken pieces until evenly coated.
3. 3 Heat vegetable oil in a large skillet or wok over high heat. Cook chicken in hot oil until golden brown and no longer pink on the inside, about 12 minutes. Set chicken aside; keep warm.
4. 4 Make sauce: Reduce heat to medium-high; add green onion, ginger, and sesame oil to the skillet. Cook and stir until onion is limp and ginger begins to brown, about 1 minute. Pour in water, sugar, and vinegar; bring to a boil
5. 5 Dissolve cornstarch in soy sauce in a small bowl and stir into vinegar mixture along with oyster sauce and ketchup. Cook until sauce has thickened and is no longer cloudy. Stir in chicken; simmer until heated through.

By Mel

Ingredients

• ✓ oyster sauce
• green onion
• onion
• bean sprout
• carrot
• celery
• chow mein noodle
• canola oil
• sugar
• rice wine vinegar
• soy sauce
• chicken broth
• chicken breast
• black pepper
• sesame oil
• cornstarch
• soy sauce
• rice wine vinegar
• water

Instructions

1. 1 Whisk water, 1 teaspoon rice wine vinegar, 1 teaspoon soy sauce, cornstarch, sesame oil, and black pepper together in a bowl until marinade is smooth. Add chicken and marinate, about 15 minutes.
2. 2 Stir chicken broth, 1 tablespoon soy sauce, oyster sauce, 1 teaspoon rice wine vinegar, and sugar together in a bowl until seasoning mixture is well combined.
3. 3 Heat 3 tablespoons canola oil in a large skillet over medium heat; cook and stir noodles until golden brown and crisp, about 1 minute. Transfer noodles to a platter.
4. 4 Pour the remaining 1 tablespoon into skillet with the oil; cook and stir chicken over high heat until no longer pink in the center, about 5 minutes. Add seasoning mixture, celery, carrot, bean sprouts, onion, and green onion; cook and stir until sauce thickens, about 30 seconds. Pour chicken mixture over noodles.

By tishasc22

Ingredients

• ✓ oyster sauce
• white pepper
• sesame oil
• shortening
• water
• cornstarch
• water
• soy sauce
• white sugar
• soy sauce
• hoisin sauce
• soy sauce
• pork
• shortening
• baking powder
• active dry yeast
• water
• white sugar
• all-purpose flour

Instructions

1. 1 Dissolve 1/4 cup sugar in 1 3/4 cups warm water, and then add the yeast. Let stand for 10 minutes, or until mixture is frothy. Sift the flour and baking powder into a large bowl. Stir in 2 tablespoons shortening and the yeast mixture; mix well.
2. 2 Knead the dough until smooth and elastic. Place the dough in a greased bowl, and cover it with a sheet of cling wrap. Let the dough rise in a warm place for about 2 hours, or until it has tripled in bulk.
3. 3 Cut the pork into 2 inch thick strips. Use fork to prick it all over. Marinate for 5 hours in a mixture made with 1 1/2 tablespoons light soy sauce, 1 1/2 tablespoons hoisin sauce, and 1 teaspoon sweet soy sauce. Grill the pork until cooked and charred. Cut roasted port into 1/2 inch cubes.
4. 4 Combine 1 1/2 tablespoons sugar, 1 1/2 tablespoons soy sauce, oyster sauce, and 1 cup water in a saucepan. Bring to the boil. Mix cornstarch with 2 1/2 tablespoons water; add to the saucepan, and stir until thickened. Mix in 2 tablespoons lard or shortening, sesame oil, and white pepper. Cool, and mix in the roasted pork.
5. 5 Remove the dough from the bowl, and knead it on a lightly floured surface until it is smooth and elastic. Roll the dough into a long roll, and divide it into 24 pieces. Flatten each piece with the palm of the hand to form a thin circle. The center of the circle should be thicker than the edge. Place one portion of the pork filling in the center of each dough circle. Wrap the dough to enclose the filling. Pinch edges to form the bun. Let the buns stand for 10 minutes.
6. 6 Steam buns for 12 minutes. Serve.

By Michelle Chen

Ingredients

• ✓ oyster sauce
• water
• cornstarch
• bell pepper
• onion
• garlic
• garlic
• black bean sauce
• vegetable oil
• sugar
• water
• bean sprout
• chicken breast
• salt
• white sugar
• soy sauce
• water
• cornstarch

Instructions

1. 1 To make the marinade: Mix 1 tablespoon cornstarch with 1 tablespoon water in a bowl; stir in light soy sauce, sugar, and salt. Add chicken; toss to combine. Set aside to marinate for 20 minutes.
2. 2 Bring water to a boil in a saucepan. Add bean sprouts; cook just until blanched, about 30 seconds; drain and set aside.
3. 3 Combine 1/4 cup water, oyster sauce, and sugar together in a small bowl; set aside.
4. 4 Heat vegetable oil in a skillet over high heat. Add black bean sauce and chopped garlic; cook and stir until fragrant, about 1 minute. Add onion; cook and stir until soft, 3 to 4 minutes.
5. 5 Add chicken and marinade mixture; stir-fry until cooked through and no longer pink in the middle, about 4 to 5 minutes. Stir in oyster sauce mixture; cook until heated through. Cover and simmer until flavors blend, about 1 or 2 minutes. Stir in bell pepper; cover and cook until softened, 1 to 2 minutes more.
6. 6 Dissolve 2 teaspoons cornstarch in 1 tablespoon water. Stir in bean sprouts and cornstarch mixture; cook until sauce is thickened, 2 to 3 minutes more.

By tonytsang

Ingredients

• ✓ oyster sauce
• green onion
• water
• cornstarch
• sugar snap pea
• broccoli
• soy sauce
• red pepper flakes
• green bell pepper
• green onion
• mushroom
• bamboo shoot
• vegetable oil
• water
• white rice
• soy sauce
• garlic
• onion
• new york strip steak

Instructions

1. 1 Place steak in a bowl; top with minced onion, garlic, and 1 tablespoon soy sauce. Stir to coat.
2. 2 Bring rice and 4 cups water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
3. 3 Heat vegetable oil in a skillet over medium heat; cook and stir bamboo shoots, mushrooms, 1/4 cup green onion, green bell pepper, red pepper flakes, and 3 tablespoons soy sauce in the hot oil until green bell pepper is slightly tender, 4 to 5 minutes. Add steak, broccoli, and sugar snap peas; cook until beef is browned and no longer pink in the center, about 10 minutes.
4. 4 Whisk cornstarch and 2 tablespoons water together in a bowl until cornstarch is dissolved. Heat oyster sauce in a saucepan over medium-low heat; slowly stir in cornstarch mixture until sauce is thickened, 3 to 5 minutes. Stir oyster sauce mixture into steak mixture; sprinkle with 1/4 cup green onions. Cook steak mixture until sauce is thickened, 7 to 8 minutes. Serve over rice.

By jeanny07

Ingredients

• ✓ oyster sauce
• shiitake mushroom
• sherry
• salmon fillet

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

Ingredients

• ✓ oyster sauce
• soy sauce
• garlic
• black pepper
• cornish game hen
• butter

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

Ingredients

• ✓ oyster sauce
• sherry
• white sugar
• cornstarch
• peanut oil
• flank steak
• green onion

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

Ingredients

• ✓ oyster sauce
• chicken thigh
• salt
• pepper
• white sugar
• water
• garlic

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

Ingredients

• ✓ oyster sauce
• chicken
• garlic
• curry powder
• vegetable oil

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

Ingredients

• ✓ oyster sauce
• teriyaki marinade and sauce
• hoisin sauce
• sugar
• sriracha hot chili sauce
• garlic
• ginger
• baby back rib

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