Fried strips of pork in oyster sauce (recipe with photo). Oyster sauce: what to cook with, the best recipe with meat How to marinate meat with oyster sauce recipe
For cooking you will need:
- Pork - flesh (on the bone or without). Carbonade - too dry, neck - too oily (400 gr)
- Oyster sauce (or any thick soy sauce) 5-6 tablespoons
- Chinese seasoning mix (by eye)
- Bell pepper 1 PC
- Garlic 5-6 cloves, but in general - to taste
- Bulb 1 large
- Carrot 1 medium
Cooking method:
We throw the meat in the microwave to defrost (if you have not defrosted it in advance). And the bow mode itself, the Chinese mode: not across, but along. Carrots cut into strips 1/3 the length of the carrot
Then we chop the pepper. We cut it in longitudinal strips. Very long halves.
The microwave just blew. We take out the meat, put a frying pan (or a wok or a cauldron) to warm up - there is no difference, to whom it is more convenient. We chop the meat into pieces of your favorite size.
The frying pan is heated, pour it with plenty of oil, throw onions and carrots.
Fry until this color
We fall asleep seasoning
mix
Pour in oyster sauce (or thick soy sauce)
mix
Adding Meat
mix
We throw pepper
mix
Cover with a lid and reduce the heat
We chop the garlic into cabbage. We cut it, but we don’t crush it, because crushed garlic gives bitterness and a pungent smell, and chopped garlic gives aroma
10-15 minutes after closing the lid, we pour the garlic
mix
Close the lid again and reduce the heat to low. Well, everything. The dishes are washed, the side dish is warmed up, we open the pan, put it on and we get such beauty.
Zhoussy Yutsai, or Fried strips of pork in oyster sauce with pak choi, is a traditional Cantonese dish. And, oddly enough, the vegetarian version of this dish is better known, which is often included in the banquet menu. Soy meat is used instead of pork.
The recipe is simple, instead of Pak Choi cabbage, you can take any leafy vegetables. Pork strips are first marinated in a mixture of traditional Chinese seasonings and spices - light soy sauce, Shaoxing wine, ground black pepper and cornstarch. Then garlic and ginger are fried in a wok with onion oil, and then pickled pork straw. Then the “pride of Cantonese cuisine” - oyster sauce - is added to the wok and the meat is fried for a couple more minutes. The finished dish looks very aesthetically pleasing and solemn - blanched Pak Choi cabbage is laid in a circle on a serving dish, and meat straws are placed in the middle.
INGREDIENTS:
lean pork (carbonate) - 250 g,
Pak Choi cabbage - 3 koshkas,
garlic - 2 cloves,
ginger - a piece the size of a walnut,
light soy sauce- 1 tsp,
Shaoxing wine- 1 tbsp.,
oyster sauce- 1 tbsp.,
ground black pepper - ¼ tsp,
corn starch
- 1 tsp,
dry chicken broth in granules
- ½ tsp,
onion oil- 2 tablespoons
Pre-frozen pork cut into strips.
Peel the garlic and ginger and finely chop.
In a suitable container, put pork straw, ground black pepper, 0.5 tsp. corn starch, light soy sauce and Shaoxing wine, mix the contents of the container so that the marinade covers the meat. Cover the bowl with cling film and marinate in the refrigerator for at least 20 minutes.
Wash the Pak Choi cabbage and cut lengthwise into pieces (if the sprouts are large, then into 4 parts, if medium ones, then in half).
Boil water in a saucepan, salt a little, add 1 tsp. vegetable oil and blanch the cabbage for 1-2 minutes.
Put the blanched Pak Choi on a sieve, pour over with cold water and let the water drain.
Heat up 1 tbsp in a wok. onion oil (it is easy to cook it yourself, but if it is not there and there is no desire to cook it, then you can simply replace the onion oil with ordinary vegetable oil) and fry garlic and ginger in it until the aroma.
Then add the blanched Pak Choi cabbage to the wok and warm it up a little, stirring gently. Add an aqueous solution of cornstarch (0.5 tsp of starch to 1 tbsp of cold water) to the wok, gently mix the contents of the wok so that the sauce thickens and covers the cabbage.
Arrange the cooked cabbage nicely on a serving platter. For example, in a circle if the plate is round, or in two parallel rows if the plate is rectangular.
Warm up in a wok over medium heat 1 tbsp. onion oil and fry the marinated pork until the color changes to white, add the oyster sauce and dry chicken broth in granules, mix the contents of the wok so that the sauce evenly covers the meat strips. Then add some water solution of cornstarch to the wok, mix the contents and fry the pork for about a minute to allow the sauce to thicken a little.
Such an unusual, oyster sauce, originally from China, has entered many kitchens of European and Russian housewives. How to use it and what dishes can be cooked, first of all, many housewives are wondering.
Despite the fact that the sauce is made from oyster extract, i.e. seafood, it perfectly reveals and complements the taste of meat. Best of all, it emphasizes the taste of pork and beef.
In China, oyster sauce is also added to vegetables, shrimp, or simply eaten with boiled unleavened rice, which, thanks to this dressing, plays with new colors.
So, here are the options for using oyster sauce.
1. Sauce for vegetables
Add to cooked vegetables chinese cabbage, broccoli, etc.) oyster sauce, sugar, sesame oil to give the original taste.
2. Marinade for tofu (tibu)
Top steamed tofu with oyster sauce, sugar, minced garlic, and sesame oil.
3. Glossy Sauce in Roast
Just add in the last few minutes to a roast for a sophisticated taste.
Sauteed shiitake mushrooms, zucchini, yellow and/or red bell pepper and so on. season with sauce from 1 tsp. sugar, 2 tbsp. l. oyster sauce, water. Saute until the vegetables are coated with an evenly glossy sauce.
4. Brown sauce like in a restaurant
Heat up vegetable oil, add minced garlic and fry for 1 min. Stir Panda oyster sauce with chicken broth, sugar, add to the fried garlic and bring to a boil. Starch, diluted in cold water (1: 2), enter, stirring, into the sauce. Add ground black pepper to taste, chopped green onion. The sauce is ready. Serve with crabs and lobsters.
5.Aromatic addition to fried rice.
Fry a couple of eggs while stirring. In another pan, sauté the ground beef with peas and diced carrots. Add 1 tsp sugar, 4 tbsp. oyster sauce, boiled rice and fried eggs. Stir and cook for a few more minutes.
6. Sauce for beef with broccoli.
In the fried beef and broccoli, add 2 tbsp. dry sherry, 1 tsp sugar, 2 tbsp. Panda oyster sauce and black pepper to taste. Overcook, slowly add starch diluted in water (1 tbsp.), Stir continuously until the sauce thickens.
7. Chinese barbecue sauce
Marinade: 2 tbsp Panda oyster sauce, 1 tsp sesame oil, 2 tsp brown sugar, orange or pineapple juice, black pepper, 2 tsp. ketchup, 1/2 tsp Dijon mustard.
Coat meat steaks with marinade and put in the cold for 30 minutes. Fry the steaks for 5 minutes on each side, brushing with the remaining marinade. It is used in frying, marinating and preparing a mixture for dishes, and also served as a seasoning for ready meals.
Recipe "Pork with oyster sauce"
Ingredients:
Pork - 200-300 grams
Nectarine - 1 piece
Tomato - 1 pc.
Canned pineapple - 2 rings
Bulb - 1 pc.
Red bell pepper - ¼ pcs.
oyster sauce- 4-5 tbsp. l.
Honey - 2-3 tsp
1 garlic clove
Dried ginger - ½ tsp
Dried barberry - to taste
Olive oil for frying
Cooking:
Cut the pineapple rings into four parts, cut the nectarine into large slices. Cut the meat into strips, pepper, salt. Peel and mince the garlic. Cut the tomato and peeled red pepper into small pieces. Finely chop the onion.
Heat olive oil in a deep frying pan. Fry shredded pork. Transfer the finished meat to a plate, and put the onion in the pan, stirring occasionally, fry it over medium heat, add bell pepper and tomato slices. Stir-fry the mixture until tender.
Sauce mixture: mix minced garlic with oyster sauce and honey, add barberry, ginger. Mix everything thoroughly.
We add nectarine, pineapple to almost ready vegetables, just before the readiness we put meat on top of the vegetables, pour the mixture based on oyster sauce. We fry pork with vegetables with sauce quite a bit (0.5 - 1 min) and remove from heat.
Wash the pork fillet and cut into very thin strips (0.4–0.5 cm wide). Put the meat in a bowl, add "Oyster Sauce" and "Thai Lemon Mix". Mix thoroughly and leave to marinate in a warm place for 3 hours.
While the pork is marinating, prepare the other ingredients. Wash the cauliflower, cut into small florets. Peel the carrots, wash and cut into cubes. Wash the celery and cut into small pieces. Boil water in a saucepan, dip cabbage, carrots and celery into it for 3 minutes. Transfer the vegetables with a slotted spoon to a bowl of cold water. When they have cooled, drain the water, put the vegetables on paper napkins.
Peel the onion and cut into half rings. Wash the leek and cut into thin rings. Wash sweet and hot peppers, cut in half, remove seeds and stalks. Cut sweet pepper into cubes, hot - rinse again under running water and chop.
Heat vegetable oil in a frying pan. Add marinated pork and fry, stirring constantly, 4 minutes.
Without removing the pan from the heat, add cabbage, carrots and celery, mix and fry for 2 minutes. Add onion and leek, sweet and hot peppers. Cook for 4 more minutes. At the very end, add soy sprouts. Stir and immediately remove from heat.