Teresas Oyster Sauce Pork Food

TERESA'S OYSTER SAUCE PORK

Steps:

• Rehydrate mushrooms for 20 minutes (put mushrooms in bowl, cover with boiling water) then drain Cut pork into thin strips.
• Heat oil in large pan (or wok).
• Add pork and stir fry quickly for 3-5 minutes or until cooked through.
• Add chopped mushrooms, onions and bell peppers and cook for 5 minutes.
• Add oyster sauce and cook for 2-3 minutes.
• Serve over white rice.
• NOTE-I make this dish without the mushrooms (due to availability issues) and it's great.
• If the pan looks on the dry side at the end of cooking time, I'll add a few more ounces of oyster sauce and stir to heat it through.
• That way, there's plenty of sauce for my rice.
• (I just don't like dry white rice-if you do, feel free to use just the 8 oz of oyster sauce).
• I don't have a wok, so I cook this in my electric frying pan-I've found that if I cover the pan after adding the vegetables and oyster sauce, and lower the heat, there tends to be more sauce, so I can use just the 8 oz.
• Also-you can rehydrate the mushrooms in advance to save on actual prep time when it's time to cook dinner if time is an issue.
• Button mushrooms, sliced, can be substituted for the Chinese mushrooms if desired.
• (or mushrooms can be omitted all together).

PORK, GREEN BEAN & OYSTER STIR-FRY

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.

PORK RIBS IN OYSTER SAUCE

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.

MARINATED GRILLED PORK TENDERLOIN

Steps:

• Whisk honey, soy sauce, oyster sauce, brown sugar, ginger, ketchup, garlic, parsley, onion powder, cayenne pepper, and cinnamon in a bowl; pour into a resealable plastic bag. Add pork, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for up to 24 hours.
• Preheat grill for medium heat and lightly oil the grate. Remove pork from the marinade, and shake off excess. Discard the remaining marinade.
• Cook the pork tenderloins on preheated grill until no longer pink in the center, 20 to 30 minutes, turning occasionally. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

PORK TENDERLOIN STIR FRY WITH TERIYAKI SAUCE

Steps:

• For the teriyaki sauce: Combine all ingredients except cornstarch in a small pot and bring to low boil, then reduce heat. Whisk together the cornstarch in a few tablespoons water in a small bowl, then add to sauce to thicken to coat spoon. Remove from heat.
• For the stir-fry: Place meat in freezer for a few minutes to firm, then trim as needed and halve the tenderloin lengthwise. Press into an even layer and thinly slice meat on bias resulting in thin and uniform strips of pork. Pat meat dry and season.
• Heat a large skillet over high heat with oil to coat. When oil smokes and ripples, add pork in 2 batches if necessary to avoid crowding, then cook, stirring occasionally, until browned in places and crispy at edges; remove to plate and repeat if necessary.
• Add a bit more oil if pan looks dry and stir-fry the leeks 1 to 2 minutes, then add garlic and peppers and add meat, broccolini, if using, and pour over 2/3 cup teriyaki sauce to combine.
• Serve the teriyaki stir-fry with rice and garnishes of choice.