Stir-fry with Oyster Sauce?
So, I went nuts at this cool Asian food market in Virginia the other day.
As a result, I have an entire bottle of Oyster sauce and I'm not quite sure what to do with it. I know it's used in a lot of different stir-fry sauces but I need a recipe.
I was planning on using some pork, some tofu and the oyster sauce. I also have tons of fresh veggies. Can anyone think of something yummy to do with all this? I also have sesame oil, soy, fish sauce, Siracha, curry paste, so on so forth, so I'm pretty well stocked.
As an Asian food maven, I can only tell you to "go nuts" now that you've got all these great ingredients.
I find that the best way to utilize oyster sauce in a stir-fry is at the end of cooking. Otherwise it caramelizes the wok and gets messy.
You can certainly shred the pork, stir-fry it with as much garlic as you can stand (don't use ginger for this one). Chop up some scallions into the mix. Add the tofu and then the oyster sauce -- sparingly -- and as much Sriracha chili sauce as you can tolerate, then make it bubble and serve.
A super-classic dish is Chinese broccoli (or, as I use, broccoli rabe) that's been steamed and then sauced with oyster sauce that's been bubbled, to thicken, after adding a bit of white wine and some minced shallots.
In my neck of the woods, whenever I was served Chinese Broccoli steamed......the oyster sauce has always been simply drizzled or poured over the top....never a sauce.
I believe the classic Oyster Sauce or brown gravy for many dishes, e.g. Beef with Oyster Sauce, is made with Chicken Stock, Sherry, Oyster Sauce, Cornstarch.....maybe some minced garlic and dark soy sauce for coloring. Salt, MSG and White Pepper optional.
I agree with (shaogo), to finish at the end with Oyster Sauce...tossing to coat any protein, noodles or vegetables.
I blanch yau choy, then chop and stir fry it with garlic & maybe ginger, then turn down the heat and drizzle with oyster sauce and stir. I suppose you could steam it instead of blanching. Any leafy green, especially slightly bitter stuff would work good with this, since the oyster sauce is sweet.
For tonight's pork meal, stir fry the pork with scallions, garlic, chilies. Season that with some sesame oil, soy sauce, a dash of fish sauce and some of the oyster sauce and a bit of sugar and pepper to round out the flavors. Thicken the sauce and serve over steamed silken tofu.
If you want to stir fry greens for the side, blanch tough greens such as broccoli, Chinese broccoli or asparagus. Stir-fry with garlic, when nearly cooked through add oyster sauce, Shaoxing or sherry, soy sauce, pepper and sugar with water to reduce and steam the vegetables. If you are using leafy greens, omit the water and simply season with the other 5 ingredients.
Stir fry pork and set aside. Blend up and stir fry aromatics - ginger, garlic, shallots, chiles or Sriracha, some fish sauce - and stir fry; add tofu and greens. Add back the pork; add a bit of oyster sauce or sesame oil. Done.
I love oyster sauce. It gives such a distinct sweet/salty/rich flavor. For a slightly fusion-y prep, you can mix oyster sauce, soy sauce, and crushed garlic (add a touch of rooster sauce if you like) and spread it on a steak before grilling/broiling. All that umami really enhances the beef.