Pairs well with Cantonese Oyster Sauce for Vegetables
Show only recipes from China
Sauce / Dressing / Flavoured Butter
ihabplanet
6.8K views • 9mo ago
A method to refine and reuse frying oil used for sweets and salty foods like French fries, ensuring the oil remains clean and safe for reuse multiple times without reaching the smoke point.
Difficulty:
easy
Cooking Time:
30 mins
Prep Time:
5 mins
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Cantonese Oyster Sauce for Vegetables
72.8K views • 3mo ago
3.8K
163
5.2% engagement
A simple yet flavorful Cantonese oyster sauce perfect for drizzling over blanched vegetables.
00:10:00 total
Serves 4
easy
Vegetable Highlight
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Ingredients
- salt - 1/2 teaspoon (for boiling water)
- oil - watch the video to see (optional, for boiling water)
- vegetable of choice - watch the video to see (lettuce recommended)
- oyster sauce - 25 g or 2 tablespoons
- water or stock - 25 g
- soy sauce - 1 teaspoon
- dark soy sauce - 1/4 teaspoon (optional, for color)
- sugar - 1 teaspoon
- MSG - 1/8 teaspoon (optional)
- peanut oil - 1/2 tablespoon (for sauce)
- starch - 1/4 teaspoon (mixed with equal amount of water for slurry)
Instructions
- Prepare the vegetable: Boil water with salt and optional oil. Blanch the vegetable until done, strain, and place on a plate.
- Make the oyster sauce: Mix oyster sauce, water or stock, soy sauces, sugar, and MSG. Heat peanut oil in a saucepan, add the sauce mix and bring to a heavy simmer.
- Thicken the sauce: Add the starch slurry to the simmering sauce and cook until slightly thickened.
- Serve: Pour the thickened sauce over the prepared vegetable.
