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Entries tagged with 'oyster sauce'

Chinese Broccoli With Oyster Sauce and Fried Garlic

Serious Eats Shao Z. 8 comments

Simply simmered Chinese broccoli has a hearty flavor that pairs well with oyster sauce in this classic Cantonese preparation. Our version adds some fried garlic to the mix, using the flavorful garlic oil to amp up flavor. More

Thai-Style Sweet and Sour Steamed Fish

Serious Eats Leela Punyaratabandhu 4 comments

I knew right away that this was something I'd make again and again. The essence of the recipe: 6 simple ingredients, done in less than 20 minutes. More

Stir-Fried Chinese Broccoli with Crispy Pork Belly (Khana Mu Krop)

Serious Eats Leela Punyaratabandhu 1 comment

A classic Thai stir-fry of pork belly and chinese broccoli in oyster sauce, flavored with garlic and chilies More

Stir-Fried Liver and Onions with Oyster Sauce

Serious Eats Chichi Wang Post a comment

Oyster sauce brings out the sweetness of fresh liver in this Chinese take on classic liver and onions. More

Dinner Tonight: Steamed Salmon with Garlic and Ginger

Serious Eats Nick Kindelsperger 1 comment

Of all the cooking methods I use, steaming is probably close to the bottom of the list. Part of that is my fault; I don't usually get excited when I see "steaming" mentioned in recipes, correlating it unfairly with bland and boring. But bland and boring is about the last thing you'd say about this recipe from Andrea Nguyen's Into the Vietnamese Kitchen. The salmon fillets come out of the steamer juicy and coated in a flavorful sauce. More

Dry-Fried Chow Fun with Chinese Broccoli

Serious Eats J. Kenji López-Alt 4 comments

You need a supply of fresh steamed rice noodles for this recipe. Check your local Chinatown or a good Asian grocery. Steamed rice noodles need to be used the day they are made. Do not refrigerate them or they will become brittle/stale very rapidly. More

Stir-Fried Rice Cakes

Serious Eats Chichi Wang 5 comments

Dinner Tonight: Fried Rice with Shrimp and Bacon

Serious Eats Nick Kindelsperger 6 comments

I have what could be called an infatuation with fried rice, but have never stopped and thought through every step until I came across this recipe from Eileen Yin-Fei Lo's Mastering the Art of Chinese Cooking. It's one of the most meticulous accounts of fried-rice-making I've ever seen. It features a marinade and a sauce, and a fairly complex set of instructions, which has you turning the heat up and down often. Luckily the results were worth all of the fussy instructions. More

Dinner Tonight: Hong Kong Style Pan-Fried Noodles

Serious Eats Nick Kindelsperger 6 comments

Inspiration came from the blog Sugar Lens and a pan-fried noodle dish with chicken, shrimp, bok choy, and mushrooms. I didn't have either the chicken or the shrimp, so I doubled the bok choy and mushrooms, and made this a vegetarian main instead. Thanks to the meaty mushrooms, it didn't taste like it was missing anything at all. More

Seriously Asian: Shredded Tofu

Serious Eats Chichi Wang 14 comments

For lack of a snappier marketing term, these bean curd noodles—also referred to as tofu strands or shredded tofu on the packaging—have been taking the place of wheat noodles in my kitchen when I'm in the mood for a flour-free staple. More

Seriously Asian: Crab Two Ways

Serious Eats Chichi Wang 3 comments

"When the cleaver enters the crab, its legs will flail wildly—fear not and press onwards." [Photographs: Chichi Wang] The crabs are in full force at Asian markets. Bins of blue claws rest beneath burlap covers, while the water tanks hold... More

Seriously Asian: Stir-Frying Vegetables

Serious Eats Chichi Wang 13 comments

Principles of Stir-Fry, Part Four Previously Principles of Stir-Fry, Part One » Principles of Stir-Fry, Part Two » Principles of Stir-Fry, Part Three » All Seriously Asian coverage » My mother has a way of transforming vegetal chaos into order.... More

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