PORK, GREEN BEAN & OYSTER STIR-FRY
A rich Asian dish of noodles or rice that's ready in 20 minutes - a wholesome midweek family supper
Provided by Good Food team
Categories Dinner, Main course
Time 20m
Number Of Ingredients 10
Steps:
- In a small bowl, mix together the lime juice, chilli bean paste, oyster sauce and half the soy sauce. Set aside. Heat a large wok with 1 tbsp of the oil. Season the pork and toss with the remaining soy sauce. Sear the meat quickly, then remove from the pan.
- Add the remaining oil and stir-fry the garlic, onion and beans for 2 mins. Return the meat to the pan with the sauce and stir-fry for another 3 mins, until the sauce has thickened. Serve with steamed rice or noodles.
Nutrition Facts : Calories 233 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 24 grams protein, Sodium 2.42 milligram of sodium
PORK MEDALLIONS WITH OYSTER MUSHROOM SAUCE
Provided by Metro
Time 13m
Yield 2
Number Of Ingredients 9
Steps:
- Trim tenderloin and cut into 6 pieces. Flatten meat between 2 sheets of plastic wrap.Melt a bit of butter and olive oil in a skillet and brown medallions 3-4 minutes per side.Remove meat. Add mushrooms to skillet and brown lightly.Add chopped shallot and cook 1 minute.Add white wine and reduce by half.Add stock and reduce to desired consistency.If sauce is too acidic, add a little sugar.Divide medallions between two plates, top with sauce and serve with coucous and green vegetables (broccoli, asparagus, green beans, etc.).
OYSTER MUSHROOM SAUTE
Steps:
- Clean and slice leeks. Heat olive oil in saute pan, add leeks when hot, and saute for about 10 minutes. Add a splash of Riesling if leeks begin to stick to the pan. Clean and chop pepper and mushrooms, and dice the tofu. Add tofu to pan, splash of wine, and cook for a few minutes, then add the oysters, followed a few minutes later by the pepper. Add wine as needed. In last few minutes, and the tamari. Serve over rice, sprinkled with hard cheese.
PORK AND MUSHROOM STIR-FRY
I have always had an aversion to the stir-fry. For me it has seemed a technique that sounds easier than it is. Everyone is always impressed that a stir-fried dish takes so little time to cook, but I saw endless chopping followed by frenzied last-minute activity at the stove that I felt unsuited for. I am a clumsy person, and there simply isn't a wok large enough for me to do a stir-fry and not end up with half the ingredients over all the burners. The recipe that won me over was this pork and mushroom dish. Marinating the pork keeps it wonderfully tender and makes the dish deeply flavorsome. And slicing mushrooms is never an effortful activity. Many Chinese cooks add a cornstarch paste at the end of cooking to create a binding sauce, but I love this one starch-free and light. You get depth but sprightliness.
Provided by Nigella Lawson
Categories dinner, quick, main course
Time 15m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Slice pork into strips about 2 inches long, 1 inch wide and 1/4 inch thick. Place in a bowl or sealable plastic bag, and add oyster sauce, 2 tablespoons sherry, sesame oil, garlic and red pepper flakes. Stir to coat well. Cover or seal, and allow to marinate at room temperature for 3 hours, or in refrigerator up to 24 hours.
- Place a large wok or skillet over high heat, and add oil. Allow pan to heat for 1 to 2 minutes, then add pork and marinade. Toss meat until seared and no longer pink. Add scallions, corn and sugar snaps. Stir until sugar snaps turn bright green, about 1 minute.
- Add bok choy and mushrooms, and stir constantly for about 1 minute. Add bean sprouts and remaining 1/4 cup sherry. Continue to stir until wine is almost evaporated. Transfer to a large platter, sprinkle with cilantro, and serve immediately.
Nutrition Facts : @context http, Calories 265, UnsaturatedFat 6 grams, Carbohydrate 18 grams, Fat 9 grams, Fiber 4 grams, Protein 29 grams, SaturatedFat 2 grams, Sodium 707 milligrams, Sugar 7 grams, TransFat 0 grams
PORK RIBS IN OYSTER SAUCE
This is the best barbecued rib recipe I and my colleagues have ever tasted. I have given this recipe away so many times that I know it off by heart! I usually make double the amount and end up serving the neighbourhood. Children as well as adults love these ribs. They are as good cold as when first prepared.
Provided by Laurie2
Categories Pork
Time 5h10m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Mix the lemon juice, seasoned salt and oyster sauce together in a medium sized mixing bowl.
- Pour over ribs, add fresh gound pepper to taste.
- Marinate the ribs in the oyster sauce mixture for 5 hours or overnight.
- Grill ribs under the broiler of your oven or on the barbecue until ribs are cooked throughout.
- If doing on the barbecue turn frequently and barbecue on low to prevent burning.
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