The oyster sauce in this recipe comes from a classic Hong Kong dish, Braised Chicken Wings with Potatoes (薯仔炆雞翼). It’s equally delicious without meat! Stir-fry the ingredients, pour over the sauce and it’s ready.
Every time my mother cooks Braised Chicken Wings with Potatoes, I can eat piles of chicken wings (and potatoes). Then, of course, with bowls of rice too!
Now Curry Boy and I don’t eat much meat at home, but I sometimes miss the oyster sauce. When I’m running out of ideas what to cook, this dish is my dinner saver since I always have potato, carrot and onion stand by on the counter.
A Homey Chinese Oyster Sauce (Slightly Sweet)
This oyster sauce is based on Christinerecipes. Her recipe calls for 5 ingredients: soy sauce, oyster sauce, sesame oil, water and cornstarch.
On this basis, some people add Chu Hou Paste (柱侯醬), some add Ground Bean Sauce (豆瓣醬); both contain miso. And I like to add a little sugar to impart a subtle sweetness.
Recipe of Chinese Oyster Sauce with Veg
Once you remember how to make the sauce, this dish can be ready in real quick.
Ingredients
Serves 2-3
Chinese Oyster Sauce
- 1 tsp oyster sauce
- ½ tsp soy sauce
- ½ tsp sesame oil
- ½ tsp sugar
- 3 tbsp water
- 1 tsp cornstarch
For the Veg
- 2 potatoes, cut into chunks
- 1 carrot, cut into chunks
- 80 g frozen green beans, cut into 5 cm long
- ¼ onion, sliced
- 1 shallot, diced
- black pepper
How to Make
- Heat some oil in a pan, sauté the onions and shallots until fragrant. Add the potatoes and carrots to stir fry for a minutes, then let cook until slightly golden.
- Meanwhile, mix all the sauce ingredients in a small bowl.
- Add the green beans to the pan with 2 tbsp of water, cover with a lid and let cook until the vegetables are cooked through.
- Pour over the sauce and cook until it is thickened. Freshly crack in some black pepper before serving.
