Category: Chinese

Crispy Beef for a Kosher Christmas

 

Crispy BeefI eat Chinese food on Christmas and if I have time go to the movie theater too (or at least watch Die Hard). The custom for Jews to eat Chinese food on Christmas dates back to the late 1800s. I love making my own Chinese food. While it can be a bit labor intensive, it is easier than you think. Don’t worry if your dumplings don’t look perfect, your family will love them any way. This year I decide, by popular demand, to tackle a simple classic, crispy beef.

Better Crispy Beef

Crispy beef is a Chinese American appetizer that easily converts to a main dish when added to the stir fried vegetables of your choice and served along side white rice, so feel free to dress up the basic version of this recipe and make it your own. We are going to start out by tenderizing the beef by coating it in baking soda. This is similar to what we did in the past for other Chinese dishes such as beef and broccoli.  This changes the pH (remember high school chemistry) which spreads out the fibers of the beef, giving it a softer mouth feel. It is served with a simple sweet soy and sesame sauce, that can be augmented with red pepper flakes if you like  things on the spicy side.

Wok This Way

A wok is one of the most versatile cooking implements you can have. They are fairly inexpensive, especially if you have an Asian restaurant supply store near you.  I just would stay away from the non-stick ones and go with carbon steel.  Because of their high sides woks can be used for sautéing and shallow or deep frying. There is nothing like a fry fest Asian style.  Whether it be deep fried eggrolls or won-tons, lo mein or fried rice, or wok tossed sweet and sour chicken or spicy kung pow beef, I love it all.

What is your favorite Chinese dish? Let us know in the comments. Don’t forget to try some of our other Asian dishes:

Orange Chicken: A Jewish Tradition

Beef and Broccoli(ni) in Brown Sauce

Asian Recipe Collection

5 from 1 vote
Crispy Beef
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Crispy Beef
Prep Time
40 mins
Cook Time
10 mins
Marinating time
1 hr
 

A Chinese food classic perfect for a kosher Christmas.

Course: Appetizer, Main Course
Cuisine: Asian, Chinese, Holiday, Jewish, Kosher
Keyword: Chinese, christmas, crispy beef, kosher
Servings: 4 Servings
Author: Daniel Peikes
Ingredients
  • 1 lb Pepper steak Sliced in to 1 inch squares, ¼" thick
  • 3 tbsp Baking Soda
Marinade
  • 1/4 cup Soy Sauce
  • 1 tsp White Pepper
  • 1 tbsp Ginger Fresh is best, but dry will work in a pinch.
  • 1 tbsp Sesame Oil
  • 4 cloves Garlic Chopped fine
Sauce
  • 1/2 cup Soy Sauce
  • 1 tbsp Ginger Fresh is best, but dry will work in a pinch.
  • 1/2 cup Honey
  • 1 tbsp Rice Vinegar
  • 2 tbsp Sesame Oil
Coating and Garnish
  • 1/4 Cup Corn Starch
  • Vegetable Oil For frying
  • 1 Bunch Scallions Sliced thin
  • 1/4 Cup Sesame Seeds For garnish
Instructions

  1. In a mixing bowl combine with the baking soda and beef and place in the fridge for a half an hour.

  2. While the beef is in the fridge combine the marinade ingredients in a bowl: soy sauce, ginger, white pepper, and sesame oil. Remove the beef from the fridge rinse off the baking soda and add the beef to the marinade. Place back in the fridge for an hour.

  3. While the beef is marinating combine the sauce in the ingredients in a sauce pot: soy sauce, honey, ginger, rice vinegar, and sesame oil. Place the pot over medium heat and reduce by 25%.

  4. Remove the beef from the marinade and dust with corn starch.

  5. Add enough oil to a wok or large frying pan come about 1 inch up the side and place over medium heat. Once the oil is hot fry the beef in batches until golden brown and remove to a paper towel lined plate.

  6. Once the all the beef is fried, allow the oil to cool and pour it out of the wok or pan. Add the sauce to wok or pan and place over low heat. Add the beef to the sauce and stir to coat.

  7. Serve immediately topped with the sliced scallions and sesame seeds with white rice.

 

Orange Chicken: A Jewish Tradition

Orange Chicken

As the end of the year approaches, like any good Jew, my mind turns to one thing: Chinese food. Unlike the rest of my family, I like a little kick in my Chinese food, and the classic Americanized Chinese dish of orange chicken was just the thing to satisfy my craving.  The recipe calls for a teaspoon of red pepper flake but if you don’t like things spicy you can simply leave it out.  The orange sauce is great on beef as well.

I call for boneless skinless chicken breast in this recipe, although many restaurants make their orange chicken with dark meat.  The reason for this is I find many people keep boneless white meat stocked in their freezer.  Also, boneless white meat tends to be a little cheaper than boneless dark meat.  If you have have the time and want to save a few bucks you can buy chicken thighs and remove the skin and bones yourself.  You will get better flavor, save a few bucks, and you can use the bones to make chicken soup.  If you are feeling adventurous you can save the skins and use the them to make schmaltz and gribenes.

Orange Chicken Alternatives

If you are looking for something a little heathier (or are feeling lazy) and don’t want to cut up, batter, and fry boneless chicken, you can always just make the sauce and pour it over a bone in thighs or an 8-piece cut up chicken and bake it in the oven.  It also makes a great dipping sauce for chicken wings.

Do you eat Chinese food this time of year? What is your favorite Chinese dish or appetizer?  Let me know in the comments!

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Orange Chicken
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Orange Chicken
Prep Time
30 mins
Cook Time
30 mins
 

A sweet Chinese classic, with touch of heat.

Course: Dinner, Main Course
Cuisine: Chinese
Keyword: Chicken, Chinese, kosher
Servings: 4 Servings
Author: Daniel Peikes
Ingredients
Orange Sauce
  • 4 Cups Orange Juice
  • 1 tbsp Garlic Powder
  • 1 tbsp Ground Ginger
  • 1 tbsp Toasted Sesame Oil
  • 1 tbsp Soy Sauce
  • 1/2 Cup Honey
  • 1 tbsp Rice Vinegar
  • 1 tbsp Orange Zest
  • 1 tsp Red Pepper Flakes Optional
Chicken
  • 2 lbs Boneless Chicken Breast Cut in to 1/4" thick pieces, about 1" square
  • 1-1/2 Cups All Purpose Flour
  • 1/2 Cup Corn Starch
  • 1 tsp Baking Powder
  • 1 tsp White Pepper
  • 1 Large Egg
  • 2 Cups Cold Seltzer
  • 1 tsp Soy Sauce
  • 2 tbsp Vegetable Oil
  • 1 tbsp Orange Zest
  • Oil For Frying
  • Sliced Scallions or Parsley Optional for garnish
  • Sesame Seeds Optional for garnish
Instructions
Orange Sauce

  1. Add the orange juice, garlic, hinger, honey, toasted sesame oil, and soy sauce to a medium sized sauce pot and place over high heat. Cook until reduced by half.

  2. Add the vinegar, orange zest and red pepper flake (optional). Stir to combine.

Chicken Batter

  1. In a large mixing bowl combine the flour, corn starch, baking powder, and white pepper.

  2. Add the egg, seltzer, soy sauce, vegetable oil, and orange zest. Stir to combine. It should be the consistency of a thin pancake batter. If it is too thick add a little more seltzer.

  3. Toss the chicken in the batter. and let it sit in the fridge of fifteen minutes.

  4. Add enough oil to come about 1/2 way up to a Dutch oven or a heavy pot and place over medium low heat until it comes to 350°F. Allow the excess batter to drip off of the chicken before adding it to the oil. Working in small batches, add the chicken to the oil and fry until golden brown. Make sure the oil doesn't get too hot or the outside of the chicken will burn before it cooks in the center.

  5. Add the sauce to skillet and bring to a simmer. Add the chicken to the sauce and toss to coat. Garnish with scallions or parsley and sesame seeds. Serve immediately.

Check out some of our other Asian influenced dishes:

Thai Chicken Won-tons With Peanut Dipping Sauce

Beef and Broccoli(ni) in Brown Sauce

Thai One On: Drunken Noodles

 

Peking Duck For Thanksgiving

Peking Duck

Like many people, it looks like we are going to be a small crowd for Thanksgiving this year, but I still wanted to do something special. I came across a duck on sale at my local grocery store and I figured it would be the perfect thing. Nicer than the average chicken and small enough to feed the family without too much left over.  Peking duck has been on my list to make for a while so I figured this was the perfect excuse. Similarly to turkey, Peking duck is often carved tableside. Peking duck is named after the city it comes from, the capital of China. Peking is more commonly known as Beijing. It got the name Peking due to the translation  by postal authorities in the late 19th and early 20th centuries.

Peking Process

Peking duck was originally considered food for royalty, and was regularly on the menu in the Chinese Imperial court. Traditionally it was was cooked over peach or pear wood. To honor this tradition I have included instructions for cooking this the duck in the smoker as well as a traditional oven. One of the key parts making Peking duck is separating the skin from the fat. This helps the fat render and the skin crisp. You can do this by sliding your fingers between the skin and the fat, but the best (and most fun) way to do this is inflate the duck with an air compressor.  Luckily, a friend recently gave me a spare compressor. (Thanks Amitai). Also, the duck really benefits from being cooked vertically. This prevents the bottom of the duck from stewing in its own juices. If you can hang your duck when cooking or use a vertical roasting rack.  In a pinch, you use an empty beer can inserted into the bottom of the cavity to prop your duck up.

Adding Thanksgiving Flavor

Most recipes for this dish call for red vinegar, but I know that can be hard to find, and even harder to find kosher. Instead of using red vinegar I used apple cider vinegar mixed with jelled cranberry sauce right out of the can.  This provided the red color, along with the added benefit of infusing some traditional Thanksgiving flavor. Also, the primary seasoning for Peking duck is Chinese five spice, which includes many traditional fall and winter holiday flavors like anise, cinnamon, and clove. 

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Peking Duck
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Thanksgiving Peking Duck
Prep Time
30 mins
Cook Time
1 hr
 

An American twist on a Chinese classic. A great dish when you are looking for something special for the holidays and you have a small crowd.

Course: Main Course, Poultry
Cuisine: American, Asian, Chinese, Holiday
Keyword: Chinese, Duck, Peking, Peking Duck
Servings: 4 People
Author: Daniel Peikes
Ingredients
  • 1 Duck
  • 1/4 Cup Hoisin Sauce
  • 1/2 Cup Chinese Five Spice Mix-Divided See recipe below. Store bought will work in a pinch.
  • 2 Tbsp Kosher Salt
  • 1/2 Cup Jelled Cranberry Sauce Straight from the can.
  • 1/2 Cup Honey
  • 1 Cup Apple Cider Vinegar
  • 2 Tbsp Soy Sauce
  • 1 Scallion Sliced Thinly
  • 1 Cubic Inch Ginger Peeled and sliced into planks
  • Water Enough to fill a large pot or wok
Instructions

  1. Remove any feathers that that remain on the duck, being carefully not to tear the skin. Trim any excess fat from both ends of the cavity. Tip: Don't throw out that fat. Render it and use it to cook potatoes (or latkes!). Duck fat is one of the tastiest fats out there.

  2. In a small bowl, combine all of the hoisin sauce, kosher salt, and half of the Chinese Five Spice mix. Spoon all of the mixture into the bottom of the cavity of the duck. Using your fingers, spread the hoisin and five spice mixture. Then add the ginger and scallions to the cavity and close the cavity up using the skewer to pin the two sides of cavity shut.

  3. Next separate the skin from the fat. You can you this by inserting your fingers between the skin and meat. Alternatively you can do this by inflating the duck with an air pump or an air compressor, inserting the air hose under the skin of the duck's neck.

  4. Fill a large pot or wok with water and two tablespoons of Chinese five spice. Place over high heat and bring to a boil. Once the water is boiling, ladle it over all parts of the duck being careful not to get any in the cavity. This should cause the skin to tighten up.

  5. In a small sauce pot, combine the apple cider vinegar, honey, cranberry sauce, soy sauce, and the remainder of the Chinese five spice. Place over medium heat and stir until the cranberry sauce is dissolved. Allow the mixture to cool slightly and brush the skin of the duck with the mixture.

  6. Place the duck on a wire rack over a lined sheet pan. Place in the refrigerator, uncovered to allow the skin to dry for a minimum of 8 hours.

  7. Roast the duck vertically at 275°F for about 45 minutes. If you are using a vertical roasting rack you will need to open up the bottom of the cavity that you sewed shut with the skewer. Then raise the heat to 400°F and cook until the skin crisps up, about another 10 minutes.

    If roasting vertically is not an option put the duck back on the wire rack over the sheet pan that you used when you put the duck in the refrigerator to dry the skin. Just make sure to drain the fat out of cavity about every 15 minutes when cooking by picking it up vertically for a minute.

  8. Alternatively you can smoke the duck using the same times and temperatures stated above by hanging it by its wings with stainless steel hooks from the grates in your smoker over fruit wood. (Peach or pear wood be best but apple will work just fine and is much easier to find). Be careful not to let the the duck to get too close to fire or it will burn.

  9. Allow the the duck to rest for about 10 minutes or until it is cool enough to handle. Remove the leg quarter from the breast by cutting the joint between them. Remove the wings by cutting around the joint that attaches it to the breast. Then remove the breast meat by cutting down along the breast bone. Slice the breast meat in to 1/2" pieces and serve. Pro tip: The skin off the the back bone is delicious. Keep it a cooks treat, you've earned it. Serve alongside some plum sauce or hoisin sauce.

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Moscow Mule
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Chinese Five Spice Powder
Prep Time
2 mins
Cook Time
3 mins
 
Course: Seasoning
Cuisine: Asian, Chinese
Keyword: Chinese, Chinese Five Spice, Chinese Five Spice Powder, Chinese Spice, Five Spice, Spice
Servings: 1 Cup
Author: Daniel Peikes
Ingredients
  • 4 tbsp Whole Cloves
  • 4 tbsp Fennel Seed
  • 4 Whole Star Anise
  • 1 Soft Cinnamon Stick
  • 4 tbsp Sichuan Peppercorns
Instructions

  1. Put all the spices in a dry skillet over low heat. Toast the spices until fragrant, making sure to keep them moving in the skillet so they don't burn.

  2. Break up the cinnamon stick and add the spices your electric grinder or mortar and grind to a powder. Store in an airtight container.

 

Don’t forget to check out Rachel’s latest Thanksgiving recipe:

Chocolate Pumpkin Brownies

 

Leek Pancakes with Spicy Honey Dipping Sauce

Who can believe that Rosh Hashanah is just 1 week away??!! This year could not have gone any faster, which I guess is a good thing, right? Oy vey.

My husband and I have a yearly tradition to go to the Peikes’ for first night of yom tov. And if you caught his Braised Short Ribs post, you’ll notice that this year is an Asian-themed menu! Sort of a “Chinese New Year”-style. For Rosh Hashanah, the Jewish New Year. Ah, see what we did there? 🙂  Okay, well technically, the Chinese New Year is in Feb 2021, the year of the Ox, but who knows, maybe Daniel will use that as inspo and make a braised oxtail recipe? #challenge

And so, it’s my turn now to present you with my easy-peasy Leek Pancakes with Spicy Honey Dipping Sauce!

Symbolic Foods

Scallion Pancakes are the more traditional version of this dish, but in honor of the Jewish New Year, leeks carry major symbolism. Why are they symbolic on our Rosh Hashanah seder table you ask? Well, the ancient Aramaic word for leeks is “karsi” sounds like the word “yikarsu” which means to “destroy” or “cut”. It’s pretty simple – in the prayer we say right after eating leeks, we ask G-D for protection against our enemies, that they should be “cut off” in the upcoming year. Pretty deep stuff for a humble allium.

But by all means, you can make this dish on Rosh Hashanah, or all year round, either with leeks or scallions. I mean, they’re basically cousins, so why not?

Scallion Pancakes, also known as “Cong You Bing“, is a staple in Chinese cuisine, more so in the appetizer category. Specifically, a savory, unleavened flatbread or pancake with sliced scallions/green onions (or in our case, sliced leeks) and sesame oil folded in. Traditionally, it’s made using a dough instead of a batter and pan-fried to give the pancake crispy edges and a soft chewy bite.

A twist on a classic

Well, I’m going outside of tradition just a tad with my own spin on this Leek Pancake to make it as easy-as-possible. How did I do that? Well, we’re making pancakes after all, so I went with a batter instead of a dough. And hey, it’s okay to experiment with these recipes! I’m a big believer in playing with your food and coming up with interesting alternatives. So I say go for it!

I also went gluten-free and low carb with this too, but feel free to use all-purpose flour instead, you might just end up with a crispier pancake than mine, but it’s still tasty. I was really going for a super-simple recipe for these pancakes – no intimidating dough to make here.

And finally, don’t forget the spicy dipping sauce – with HONEY, perfect for Rosh Hashanah, for instilling a sweet new year. The sauce brings the sweet, tangy and spicy component to compliment the pancake.

From us here at Meat Your Vegetables, wishing you a Kesiva V’chasima Tova – here’s to a sweet, happy, healthy and SAFE New Year, 5781!!

 

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Leek Pancakes with Spicy Honey Dipping Sauce
Prep Time
15 mins
Cook Time
40 mins
 
Course: Appetizer
Cuisine: Chinese
Servings: 6 medium-sized pancakes
Author: Rachel Katzman
Ingredients
Scallion Pancakes
  • 1 Egg
  • 1 tsp. Salt
  • 1 tsp. Sugar, or sugar substitute
  • 1 Leek, thoroughly cleaned and sliced into half-moon shape, or you use scallions/green onions Leeks are very sandy and dirty, so my trick is to cut off the dark green leafy end and cut off the root, then slice down the middle and into half-moon shapes. Fill a large bowl with water and soak the leeks for a few minutes. Using your hands to try and remove the grit. Then scoop the cleaned leeks into a colander to drain.
  • 1 1/2 cups water
  • 1 1/2 cups Almond Flour
  • 1 tbsp. Sesame oil
Spicy Honey Dipping Sauce
  • 3 tbsp. Unseasoned rice wine vinegar
  • 2 tbsp. Coconut Aminos Or use soy sauce or Tamari
  • 1 tsp. Sambal Oelek Asian chili sauce
  • 1/4 tsp. Crushed red pepper flakes Optional, in case you want more of a punch of heat
  • 1 tbsp. Honey You can use raw honey if you like, just make sure you dissolve it thoroughly into the sauce
Instructions

  1. To make the pancakes, in a bowl, whisk the egg, salt, sugar, leeks (or scallions) and almond flour

  2. Slowly add in water in 3 batches and keep whisking the batter, the add sesame oil

  3. Let the batter rest for 5-10 min until thick

  4. While the batter is resting, make the spicy honey dipping sauce

  5. Whisk vinegar, coconut aminos, sambal, honey and red pepper flakes in a small bowl. Taste and adjust flavors if needed

  6. Heat a non-stick saute pan over medium heat and drizzle a teaspoon of oil (I like to use avocado oil because it has a high heat point and is neutral-tasting, but you can use sesame oil too)

  7. Add 1/4 cup of the batter to the pan so you get a evenly round pancake shape

  8. Cook until you see bubbles forming on the edge, about 3 minutes per side

  9. Flip carefully with a spatula and cook on the other side for another 2-3 minutes until golden brown, but not burnt

  10. Repeat with the rest of the batter

  11. Once the pancakes are cooled, cut half and then into wedges, or cut into whatever shape you like to dip into that spicy dipping sauce!

  12. Serve the pancakes with the sauce and garnish with more sliced leeks or scallions and sesame seeds

 

Beef and Broccoli(ni) in Brown Sauce

Beef and BroccoliBrown Sauce

Beef and Broccoli is an (American) Chinese favorite and a dish that my wife adores. Why, you ask? Brown sauce, that umami laden, slightly sweet elixir, that accompanies many Americanized version of Asian style offerings that come in little white pails. Recently, I have had more than one request to come up with a recipe for brown sauce. More specifically brown sauce similar to the one offered by a long gone local Chinese restaurant called Mitsuyan. It was a favorite of many of my friends, as it was located in close proximity to couple of the local high schools.  One day I will get up the nerve to ask the former owner for the recipe and to taste my version, although I have sneaking suspicion theirs came from a bottle.

Keeping It Kosher

Brown sauce calls for oyster sauce as one of its ingredients.  I have included a recipe for my oyster-less sauce as a substitute to keep everything kosher, but if that is not concern of yours then go ahead and use the real thing.

Velveting Beef

While brown sauce may be what draws people to beef and broccoli, it is nothing without a the beef.  The question is how does your local take out joint get their meat tender while cooking it hot and fast in a wok?  Usually to tenderize meat you either need low temperature and a lot of time or extremely high quality beef.  The answer is a processes called velveting, where you change the pH of the meat preventing the proteins from binding. (Sorry for giving you flashbacks from chemistry class). There are a few methods for velveting, but Cooks Illustrated came up with the simplest by far, coating the meat with a mixture of baking soda and water and letting it sit for a mere 5 minutes.

Taking Beef and Broccoli Up a Notch

One thing I like to do to put my own spin on a dish, is to pick one ingredient elevate it.  For this recipe I substituted regular broccoli for its thinner and more elegant cousin, broccolini. If you can’t find broccolini, regular broccoli will work just fine. You can even frozen broccoli if you must.  If don’t like broccoli you can use other vegetables such as mushrooms, snow peas, and baby corn.

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Beef and Broccoli
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Beef and Broccoli(ni)
Prep Time
15 mins
Cook Time
15 mins
 

An elevated take on take out Chinese Beef and Broccoli

Course: Dinner, Main Course, Main Dish
Cuisine: Chinese
Keyword: Beef and Broccoli, Brown Sauce
Author: Daniel Peikes
Ingredients
  • 1 lb Sliced Pepper Steak Meat
  • 1 lb Broccolini Cut in to pieces and stems trimmed to a manageable size. Regular broccoli will also work. (Even frozen if need be).
  • 1 Large Red Onion Sliced thinly
  • 2 Cups Basic Brown Sauce See recipe below
  • 1/4 Cup Vegetable Oil
  • 1 tsp Baking Soda
  • 1 tbsp Water
  • 1/4 Cup Soy Sauce
  • 1/4 Cup Brown Sugar
  • 1/4 Cup Rice Vinegar
  • 3 tbsp Corn Starch
  • 2 Scallions Sliced thinly for garnish
  • 2 Cups Cooked White Rice
Instructions

  1. Put the pepper steak in a large mixing bowl. In a separate bowl, mix the baking soda and water and then add to the meat. Stir to coat. Allow the meat to sit for 5 minutes.

  2. Make a marinade/coating for the beef by mixing the soy sauce, brown sugar, and rice vinegar in another mixing bowl. Add the corn starch to the mixture, stirring until completely dissolved. Pour the marinade over the meat and stir to coat. Allow the meat to marinate for 15 minutes.

  3. Add 2 tablespoons of oil to your wok or frying pan and put over the highest heat your stove can muster. Once the oil is hot, add half of the beef, making sure there is space between each piece. If the pan is too small to fit half the meat without pieces touching, then work in smaller batches. Cook the beef on each side until browned, and repeat with the other half of the meat. Add more oil between batches if necessary.

  4. Once all of the meat is cooked remove it from the pan. Add 2 more tablespoons of oil and the onions, stirring constantly. Once the onions begin to soften add the broccoli(ni). Keep the onions and broccoli moving until the broccoli begins to soften and get some color.

  5. Add the meat back into the pan along with the brown sauce and cook until the sauce reaches your desired consistency.

  6. Serve over rice and garnish with the scallions.

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Spicy Thai Chicken Tacos
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Basic Chinese Brown Sauce
Prep Time
2 mins
Cook Time
8 mins
 

A classic Chinese sauce (at least in America)

Course: Condiment, Sauce
Cuisine: Chinese
Keyword: Brown Sauce
Servings: 4 Cups
Author: Daniel Peikes
Ingredients
  • 2 tbsp Corn Starch
  • 1/4 Cup Cold Water
  • 4 Cups Beef Broth Homemade would be ideal but store bought will work
  • 2 Cloves Garlic Minced
  • 1 tbsp Fresh Ginger Grated
  • 1/4 Cup "Oyster" sauce See recipe below
  • 1/2 Cup Brown Sugar
  • 2 tbsp Sesame Oil
  • 1/4 tsp White Pepper
Instructions

  1. In a small bowl combine the corn starch and the water. Stir until fully combined to create a slurry.

  2. Add all the rest of ingredients to a saucepan over medium heat. Add the corn starch and water slurry and stir to combine thoroughly.

  3. Allow the mixture to come to a boil and then reduce the heat to low. Allow the sauce to cook until reduced by 25%.

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Spicy Thai Chicken Tacos
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"Oyster" Sauce
Prep Time
2 mins
Cook Time
3 mins
Total Time
4 mins
 

Oyster sauce is a thick sweet brown sauce that will add some caramel notes to any dish. It is usually made by reducing the liquid from oysters, I use oyster mushrooms to preserve the moniker and give the dish an umami boost.

Course: Sauce
Cuisine: Asian
Keyword: Oyster Sauce
Servings: 1 Cup
Author: Daniel Peikes
Ingredients
Instructions

  1. Add all the ingredients except the corn starch and water to a small sauce pot over low heat,stirring constantly. 

  2. Mix the corn starch and water in a separate bowl to form a slurry.  Once the sauce begins to bubble stir in the corn starch slurry and cook until the sauce is thickened and remove from heat.

Recipe Notes

This recipe contains affiliate links. We at MYV earn a small commission if you purchase an item through one of those links, which allows us to continue bringing you great tasting food.

If you liked this recipe, check out some of our other Asian recipes:

Pho gà-Vietnamese Spiced Chicken Soup

Thai One On: Drunken Noodles

Thai Chicken Won-tons With Peanut Dipping Sauce

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