For a home cook like me, there will always be a few staple ingredients that I can't live without. I always need to have a spare in the pantry. If you've been a regular reader of this blog, you must have noticed that most of the Mom-Cook features here are easy recipes and express dishes.
|SHRIMP AND BROCCOLI STIR-FRY - Recipe here|
I don't want to slave in the kitchen every meal time, so there are few trusty instant sauces that I depend on that allow me to serve something tasty for the family. This sauce, I believe, cannot be made and replicated from scratch.
I think this is a first on the blog to have a compilation of quickfire dishes that center around one ingredient. Today, the star is my ever reliable Lee Kum Kee Premium Oyster Sauce. I have always bought this brand, and my mother too. Even though I've tried their regular panda red label and other brands, I always come back to this one. The depth, aroma, and flavor is just different with this premium variant.
One of the simplest I've done is a copy from most Chinese restaurants - steam broccoli florets with minced garlic until cooked, then pour some oyster sauce. It's that simple.
These easy recipes are all quick sauté and stir-fry method, done in 30 minutes or less.
The common ingredients for all the dishes you see below are:
- Garlic, minced
- Cooking oil
- Oyster sauce (at least 2 tablespoons) diluted in a small amount of water - adjust amount to your taste. This is very salty so add a little at a time.
- Optional - you may thicken your sauce by adding about 1/4 cup of cornstarch water before you simmer.
Heat oil in non-stick pan. Saute garlic, onion, chopped tomato, 1 block of sliced firm tofu until lightly brown.
Pour oyster sauce and water mixture. Add torn wansoy leaves and few drops of sesame oil.
Simmer for a minute. Serve.
Heat oil in pan. Saute garlic, onion, chopped tomato, bunch of kangkong (water spinach).
Cover for a minute to wilt the leaves. Pour oyster sauce and water mixture.
Add pinch of sugar, and ground pepper.
Simmer until kangkong is cooked through. Serve.
|(This photo is actually Binagoongang Kangkong, but looks the same w/ oyster sauce)|
THREE MUSHROOMS IN OYSTER SAUCE
Chop button, fresh shiitake, and enoki mushrooms.
Chop a few leaves of Chinese cabbage (pechay Baguio). 50g ground lean pork (optional).
Heat oil in pan. Saute garlic, onions, ground meat, cabbage, mushrooms.
Pour oyster sauce and water mixture. Add ground pepper.
Simmer until meat, shiitake, and cabbage are done, but not over cooked. Serve.
The Shrimp and Broccoli Stir-Fry (above) and this Scallops with Asparagus have the same procedure which I have already featured in my earlier recipe post. The main difference is you need to blanche the broccoli or asparagus before you stir-fry.
STIR-FRY SCALLOPS AND ASPARAGUS - Recipe here
Do you have a favorite dish with oyster sauce?
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