Stir Fried Broccoli In Oyster Sauce Recipes

STIR-FRIED BROCCOLI WITH THAI OYSTER SAUCE

Steps:

• Heat a wok over high heat until it begins to smoke. Swirl in the oil to coat its surface evenly. Let the oil heat for 15-20 seconds.
• Add chopped garlic, followed 10 seconds later with the sliced shallots or onion (if using). Saute 15-20 seconds to flavor the oil.
• Add broccoli. Toss with the oil for about a minute before sprinkling with oyster sauce to lightly coat the pieces. Stir-fry another minute.
• Season with fish sauce.
• If the stove is very hot, add 1-2 tablespoons water as needed to help steam the vegetable so it doesn't burn.
• Continue to stir-fry until broccoli turns vibrant green and is crisply cooked.
• Sprinkle generously with white pepper, stir well and transfer to serving dish.
• Serve warm along with other dishes and steamed rice.

STIR-FRIED BROCCOLI WITH CASHEWS & OYSTER SAUCE

Steps:

• Heat a little of the oil in a wok and toast the cashew nuts until they start to turn golden. Tip out of the pan, then add the rest of the oil. Stir-fry the broccoli for 2-3 mins until it has turned bright green (it will still be very firm).
• Add a splash of water to the pan, then cover with a lid and steam for about 4 mins or until the stems just give with a knife. Push to the side of the pan, then pour the oyster sauce into the other side. Bring to the boil, then stir into the broccoli. Toss in the cashews and serve.

STIR FRIED BROCCOLI WITH OYSTER SAUCE

Steps:

• Cut broccoli florets and stems into bite-size pieces to measure 10 cups.
• Bring water to a boil in a large Dutch oven; add broccoli. Cook broccoli 4 minutes or until crisp-tender; drain.
• Combine broth and next 6 ingredients (broth through sesame oil); stir well with a whisk. Heat the vegetable oil in a large nonstick skillet over medium-high heat.
• Add onions, ginger, and garlic; sauté 15 seconds. Add broth mixture; bring to a boil.
• Cook 1 minute or until thick, stirring constantly. Add broccoli; cook 30 seconds, tossing to coat.

VEGETABLES AND CABBAGE STIR-FRY WITH OYSTER SAUCE

Steps:

• Heat olive oil in a large skillet or wok over medium-high heat; saute broccoli, cauliflower, cabbage, and garlic in the hot oil until tender-crisp, about 5 minutes.
• Remove pan from heat and drizzle oyster sauce over the vegetables mix and toss to coat.

STIR-FRIED BEEF AND BROCCOLI WITH OYSTER SAUCE

Steps:

• Combine the beef and soy sauce in a medium bowl; cover with plastic wrap and refrigerate at least 10 minutes or up to 1 hour, stirring once. Meanwhile, whisk the sherry, chicken broth, oyster sauce, sugar, sesame oil, and cornstarch in a measuring cup. Combine the garlic, ginger and 1 1/2 teaspoons peanut oil in small bowl.
• Drain the beef and disgard the liquid. Heat 1 1/2 teaspoons peanut oil in a 12-inch nonstick skillet over high heat until smoking. Add half of the beef to the skillet and break up clumps; cook without stirring, 1 minute, then stire and cook until beef is browned about the edges, about 30 seconds. Transfer the beef to a medium bowl. Addd 1 1/2 teaspoons peanut oil to the skillet, heat until just smoking, and repeat with the remaining beef.
• Add 1 tablespoons peanut oil to the now-empty skillet; heat until just smoking. Add the broccoli and cook 30 seconds; add the water, cover the pan, and lower heat to medium. Steam the broccoli until tender-crisp, about 2 minutes; transfer to a paper towel-lined plate. Add the remaining 1 1/2 teaspoons peanut oil to the skillet; increase the heat to high and heat until just smoking. Add the bell pepper and cook, stirring frequently, until spotty brown, about 1 1/2 minutes. Clear the center of the skillet; add the garlic and ginger to the clearing and cook, mashing the mixture with a spoon, until fragrant, about 15 to 20 seconds, then sture the mixture unto the peppers. Return the beef and broccoli to the skillet and toss to combine. Whisk the sauce to recombine, then add to the skillet; cook, stirring constantly, until the sauce is thickened and evenly distributed, about 30 seconds. Transfer to a serving platter, sprinkle with the scallions, and serve.

BROCCOLI WITH OYSTER SAUCE

Steps:

• In a small bowl, whisk together oyster sauce, soy sauce, cornstarch, sugar, and 1 tablespoon water.
• In a large skillet, heat vegetable oil over medium-high. Addgarlic and broccoli. Cook, tossing occasionally,until broccoli is bright green, about 3minutes. Add 1/2 cup water, cover, andcook until broccoli is tender but stillhas some bite, about 2 1/2 minutes. Addoyster sauce mixture; cook until thickened,about 1 minute.

STIR FRIED BEEF AND BROCCOLI IN OYSTER SAUCE

Steps:

• Cut meat across the grain into very thin slices.
• Place in a bowl and combine with soy sauce, rice wine, water and cornstarch.
• Allow to marinate at least 10 minutes (I sometimes do this in the morning, then cook when I get home).
• Meanwhile prepare remaining ingredients and stir together sauce mixture.
• Heat oil in a wok or large skillet.
• Add meat and cook, stirring constantly, until meat is about 75 per cent cooked.
• Remove and reserve.
• Scrape out pan if necessary and return to heat.
• Add another 2 tablespoons oil if needed and heat.
• Add garlic, ginger and green onions and cook 30 to 60 seconds until fragrant.
• Stir in cut-up broccoli and add water.
• Cover and cook 3 minutes.
• Re-add beef to pan and combine well.
• Add sauce to mixture and bring to boil.
• Cook until thickened and beef and broccoli are cooked through.
• Serve with steamed rice.

CHICKEN AND BROCCOLI STIR FRY WITH OYSTER SAUCE

Steps:

• Heat 1 teaspoon of peanut oil in a large frying pan over medium heat. Add the broccoli and mushrooms and cook for approximately 4 minutes or until vegetables are tender.
• Add the ginger and garlic to the pan and cook for 1 minute more.
• Remove the vegetables from the pan; place them on a plate and cover.
• Wipe the pan clean with a paper towel and turn the heat to high. Add the remaining tablespoon of oil.
• Season the chicken pieces with salt and pepper and add them to the pan in a single layer. Cook for 4 minutes on each side until browned and cooked through.
• Meanwhile, in a bowl whisk together the oyster sauce, chicken broth, sugar, sesame oil and soy sauce. In a small bowl mix the cornflour with a tablespoon of cold water.
• Add the vegetables back to the pan and cook for 2 more minutes or until the vegetables are warmed through.
• Pour the oyster sauce mixture over the chicken and vegetables; cook for 1 minute. Add the cornflour liquid and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.
• Serve immediately, with rice or noodles.