Type what you have

Ingredients

• ✓ oyster sauce
• olive oil
• broccoli
• cauliflower
• cabbage
• garlic

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

Ingredients

• ✓ oyster sauce
• all-purpose flour
• salt
• pepper
• catfish fillet
• olive oil

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

Ingredients

• ✓ oyster sauce
• white sugar
• soy sauce
• luncheon meat
• water
• medium-grain white rice
• rice vinegar
• seaweed

Instructions

1. 1 Mix sugar, soy sauce, and oyster sauce together in a resealable gallon-sized bag. Add Spam and seal the bag; turn the bag, gently squeezing to coat Spam. Marinate for at least 1 hour.
2. 2 Bring water to a boil; add rice. Return to a boil, then reduce the heat to low and simmer until liquid is absorbed and rice is tender, about 15 minutes. Stir vinegar into rice until combined.
3. 3 When the rice is almost finished cooking, heat a skillet over medium-high heat. Add Spam and marinade. Cook, stirring frequently, until Spam is browned and marinade is absorbed, about 5 minutes.
4. 4 Stir rice and seaweed together in a bowl; add luncheon meat and mix well.

By gammaray

Ingredients

• ✓ oyster sauce
• soy sauce
• hoisin sauce
• red wine vinegar
• garlic powder
• sriracha hot sauce
• black pepper
• corn

Instructions

1. 1 Whisk soy sauce, oyster sauce, hoisin sauce, red wine vinegar, garlic powder, Sriracha sauce, and ground black pepper together in a small bowl until smooth.
2. 2 Preheat an outdoor grill for high heat and lightly oil the grate.
3. 3 Place corn on the preheated grill. Brush tops with soy glaze; cook for 5 minutes. Flip corn; brush other sides with glaze. Cook until tender, about 5 minutes more.

By Raquel Teixeira

Ingredients

• ✓ oyster sauce
• mayonnaise
• white sugar
• lemon pepper seasoning
• garlic
• parsley
• shrimp
• wooden skewer

Instructions

1. 1 Mix mayonnaise, sugar, lemon-pepper seasoning, garlic, parsley, and oyster sauce together in a large bowl or resealable bag until well combined. Add shrimp, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 1 hour to overnight.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Soak skewers in water.
3. 3 Remove shrimp from marinade and shake off excess. Discard remaining marinade. Thread shrimp onto skewers.
4. 4 Cook shrimp on the preheated grill until pink and firm, 2 to 3 minutes per side.

By Nancy LY

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
• ground pork
• shallot
• fish sauce
• soy sauce
• self-rising flour
• milk
• white sugar
• chinese sausage
• egg
• waxed paper

Instructions

1. 1 Mix pork, shallots, fish sauce, oyster sauce, and soy sauce together in a large bowl. Let mixture marinate in the refrigerator, about 30 minutes.
2. 2 Combine self-rising flour, milk, and sugar in another large bowl; knead until dough is smooth and no longer sticky. Cover dough with cheesecloth; let rest, about 5 minutes.
3. 3 Divide dough into 18 balls. Roll out each ball into a circle with a rolling pin on a floured work surface. Place a spoonful of the pork mixture in the center; top with 2 sausage slices and an egg quarter. Gather the edges of each circle together like a coin purse; twist and pinch to seal the bun.
4. 4 Cut waxed paper into eighteen 2-inch squares. Place each bun on a waxed paper square. Arrange 1 inch apart in a steamer; cover with lid.
5. 5 Steam buns until puffed up, about 30 minutes.

By capri3p

Ingredients

• ✓ oyster sauce
• water
• jasmine rice
• canola oil
• luncheon meat
• sweet pork sausage
• egg
• canola oil
• garlic powder
• pineapple chunk
• green onion

Instructions

1. 1 Bring water and rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes. Let rice cool completely.
2. 2 Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Cook and stir luncheon meat and sausage in hot oil until browned. Remove meat mixture to a plate. Pour beaten eggs into the same skillet; cook and stir until eggs are scrambled. Transfer eggs to the plate with meat mixture.
3. 3 Heat 2 tablespoons oil in the same skillet over medium heat. Cook and stir cooled rice in hot oil until heated through and beginning to brown, about 2 minutes. Add garlic powder; toss rice to develop garlic taste, about 1 minute. Stir in cooked meats, scrambled eggs, pineapple, and oyster sauce. Cook and stir until well combined and heated through, 2 to 3 minutes. Stir in green onion to serve.

By chen

Ingredients

• ✓ oyster sauce
• soy sauce
• worcestershire sauce
• fish sauce
• sesame oil
• cayenne pepper
• butter
• garlic
• spaghetti
• parmigiano-reggiano cheese
• green onion
• red pepper flakes

Instructions

1. 1 Gather all ingredients. Stir soy sauce, oyster sauce, Worcestershire sauce, fish sauce, sesame oil, and cayenne pepper together in a small bowl for the secret sauce.
2. 2 Melt butter in a skillet over medium heat. Add garlic; cook and stir just until fragrant, about 1 minute. Quickly stir in the secret sauce and turn off the heat.
3. 3 Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until tender yet slightly firm to the bite, about 12 minutes.
4. 4 Transfer spaghetti into the sauce using tongs, bringing some of the cooking water with it. Toss until well coated; stir in Parmesan cheese. Splash in more pasta water if noodles are too dry.
5. 5 Plate noodles; garnish with green onions and red pepper flakes.

By John Mitzewich

Ingredients

• ✓ oyster sauce
• honey
• soy sauce
• brown sugar
• ginger root
• ketchup
• garlic
• parsley
• onion powder
• cayenne pepper
• cinnamon
• pork tenderloin

Instructions

1. 1 Make marinade: Whisk together honey, soy sauce, oyster sauce, brown sugar, ginger, ketchup, garlic, parsley, onion powder, cayenne pepper, and cinnamon in a medium bowl; pour into a resealable plastic bag.
2. 2 Place pork tenderloins into the bag; coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 1 hour or up to 24 hours.
3. 3 Preheat the grill for medium heat and lightly oil the grate.
4. 4 Remove pork tenderloins from marinade; shake off excess. Discard remaining marinade.
5. 5 Cook pork tenderloins on the preheated grill until no longer pink in the center, 20 to 30 minutes, turning occasionally. An instant-read thermometer inserted into the centers should read at least 145 degrees F (63 degrees C).

By Donna Leigh

Ingredients

• ✓ oyster sauce
• ketchup
• honey
• molasses
• white sugar
• hoisin sauce
• brown mustard
• worcestershire sauce
• distilled white vinegar
• garlic powder
• cayenne pepper
• salt
• black pepper

Instructions

1. 1 In a large bowl, mix together the ketchup, honey, molasses, sugar, hoisin sauce, oyster sauce, brown mustard, Worcestershire sauce, white vinegar, garlic powder, cayenne pepper, salt, and black pepper until the sugar has dissolved and the sauce is thoroughly mixed.

By Mark Linehan

Ingredients

• ✓ oyster sauce
• vegetable oil
• peanut oil
• egg
• water
• all-purpose flour
• chicken breast
• water
• cornstarch
• chicken bouillon cube
• white pepper
• cashew
• green onion

Instructions

1. 1 Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
2. 2 Preheat the oven to 200 degrees F (95 degrees C).
3. 3 Beat egg and 2 tablespoons water in a bowl.
4. 4 Measure flour into a separate bowl.
5. 5 Dip chicken cubes in egg mixture; remove. Roll chicken in flour until completely coated.
6. 6 Carefully place small batches of coated chicken into hot oil using a slotted spoon. Fry until chicken is golden brown and center is no longer pink, 6 to 8 minutes. Remove with a slotted spoon.
7. 7 Arrange cooked chicken on a baking sheet and place in preheated oven to keep warm while continuing to fry remaining chicken.
8. 8 Whisk 3 cups water, cornstarch, chicken bouillon cubes, oyster sauce, and white pepper together in a saucepan; simmer over medium heat until thickened, about 5 minutes.
9. 9 Pour sauce over cooked chicken to serve. Sprinkle cashews and green onions over each serving.

By Perri Pender

Ingredients

• ✓ oyster sauce
• soy sauce
• rice wine
• olive oil
• hoisin sauce
• fish sauce
• lime
• shallot
• ginger
• pompano fish
• dill
• salt
• black pepper
• napa cabbage leaf

Instructions

1. 1 Whisk soy sauce, rice wine, 1 tablespoon olive oil, hoisin sauce, fish sauce, oyster sauce, and juice of 1/2 the lime together in a bowl.
2. 2 Heat 3 tablespoons olive oil in a skillet over medium heat. Cook and stir shallot and ginger until starting to brown, about 2 minutes. Pour in soy sauce mixture; simmer until slightly thickened, 5 to 10 minutes.
3. 3 Score both sides of the pompano in a crosshatch pattern. Pat dry with a paper towel. Season both sides and inside of the pompano with dill, salt, and pepper. Slice remaining 1/2 of the lime and arrange slices inside. Drizzle remaining 1 tablespoon olive oil over pompano; rub over both sides.
4. 4 Layer cabbage leaves in the bottom of a large baking dish; place pompano on top. Pour soy sauce mixture over pompano. Cover baking dish with aluminum foil. Let marinate as the oven preheats.
5. 5 Preheat the oven to 400 degrees F (200 degrees C).
6. 6 Bake pompano in the preheated oven until fragrant, about 20 minutes. Remove aluminum foil; continue baking until pompano flakes easily with a fork, about 10 minutes more.
7. 7 Peel back skin and lift pompano flesh off the bones using a fork. Transfer to a serving plate.

By gomer45

Ingredients

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

Instructions

1. 1 In a medium bowl, mix together the ground pork, shrimp, egg white, water chestnuts, green onion, cornstarch, soy sauce, sugar, garlic, oyster sauce, salt, pepper, and sesame oil.
2. 2 Place about 1 tablespoon of this filling onto the center of each dumpling wrapper, and bring the sides up to the top. Do not seal the top, as these dumplings are left open. Place dumplings in a steamer.
3. 3 Set the steamer basket over a pan or wok of boiling water. Steam for 30 minutes.

By SAXONY

Ingredients

• ✓ oyster sauce
• peanut oil
• all-purpose flour
• cornstarch
• baking soda
• egg
• chicken breast
• chicken broth
• cashew
• green onion
• soy sauce
• sugar
• white pepper
• water

Instructions

1. 1 Preheat the oven to 200 degrees F (95 degrees C). Heat oil in a large skillet to 350 degrees F (175 degrees C). Line a baking sheet with foil.
2. 2 While the oil is heating, whisk flour, 1 tablespoon cornstarch, and baking soda together in a shallow bowl. Whisk eggs in a second shallow bowl. Dip chicken pieces into flour mixture, then eggs, then into flour mixture again.
3. 3 Working in batches as necessary, deep-fry coated chicken in hot oil for 3 to 4 minutes. Drain on paper towels.
4. 4 While deep-frying the chicken, bring broth to a boil in a medium saucepan. Place cashew nuts and green onions onto the prepared baking sheet.
5. 5 Add oyster sauce, soy sauce, sugar, and white pepper to boiling broth. Mix remaining 4 tablespoons cornstarch with cold water in a cup to make a slurry. Slowly stir slurry into hot broth mixture to thicken, then cook for another 5 minutes over medium-low heat.
6. 6 Meanwhile, heat cashew nuts and green onions in the preheated oven for about 5 minutes.
7. 7 Pour sauce over fried chicken and top with cashews and green onions.

By Katie Mines

Ingredients

• ✓ oyster sauce
• potato starch
• salt
• vegetable oil
• water
• soy sauce
• rice vinegar
• ketchup
• sesame oil
• sugar
• sriracha sauce
• vegetable oil
• garlic
• red pepper flakes
• green onion
• cilantro

Instructions

1. 1 Combine 1 cup potato starch, salt, and vegetable oil in a bowl. Add a splash of boiling water at a time, stirring between additions, until you get a perfectly textured dough.
2. 2 Transfer to a work surface dusted with a little potato starch. Working quickly while the dough is still warm, knead, adding more potato starch if necessary, until smooth and elastic.
3. 3 Bring a large pot of lightly salted water to a boil. Set out a large bowl of cold water.
4. 4 While the water is boiling, roll dough to a thickness of 1/8 inch. Cut into 1/4-inch noodles with a pizza cutter. Separate noodles.
5. 5 Add potato noodles (in batches if desired) and cook until they float, about 1 minute. Transfer to the bowl of cold water. Repeat to cook remaining noodles.
6. 6 Whisk oyster sauce, soy sauce, rice vinegar, ketchup, sesame oil, sugar, and Sriracha together in a bowl.
7. 7 Heat vegetable oil in a skillet over medium-high heat. Add garlic and sizzle for 15 seconds. Add 1 teaspoon red pepper flakes and green onions; stir-fry for a just few seconds. Before the garlic starts to brown, add in the potato noodles. It's okay that some water comes into the pan as it will stop the cooking process and prevent the garlic from burning.
8. 8 Add sauce and stir until noodles are coated. Cook until noodles are heated through and sauce starts to simmer, 1 to 2 minutes. Turn off the heat and stir in 1/4 cup chopped cilantro.
9. 9 Divide noodles into 2 bowls and garnish with more cilantro and red pepper flakes.

By John Mitzewich

Ingredients

• ✓ oyster sauce
• creamy salad dressing
• salmon

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

Ingredients

• ✓ oyster sauce
• worcestershire sauce
• honey
• ketchup

Instructions

1. 1 Stir together oyster sauce, Worcestershire sauce, honey, and ketchup until well combined.

By Jay Bose

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
• ketchup
• worcestershire sauce
• sugar

Instructions

1. 1 Stir ketchup, Worcestershire sauce, oyster sauce, and sugar together in a bowl until smooth.

By Jared Stymiest

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
• 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
• 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

Ingredients

• ✓ oyster sauce
• oil
• garlic
• brown sugar
• green onion
• water
• salmon fillet
• cornstarch
• water

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

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
• butter
• portobello mushroom
• shimeji mushroom
• shallot
• miso paste
• milk
• all-purpose flour
• water

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