Teresas Oyster Sauce Pork Recipes

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).

HOW TO VELVET PORK FOR STIR-FRY

Steps:

• Slice pork as required for your recipe. In a medium bowl, add the pork, water, Shaoxing wine, oyster sauce, and baking soda (if using).
• Mix with your hands until the pork is well coated and the liquid is absorbed into the meat. Add the cornstarch, vegetable oil, and optional sesame oil and white pepper (if using). Mix again until everything's well incorporated. Set aside and let the pork marinate for at least 30 minutes or overnight (if marinating overnight, let the pork come up to room temperature before starting your dish.
• To sear the pork, place your wok over high heat. When it starts to smoke lightly, add 2 tablespoons oil around the perimeter of the wok to coat the surface. Add the pork in one layer, allowing it to sear for 30 seconds. Stir-fry until it has turned opaque, remove from the wok, and set aside.
• To blanch, bring water to a boil in your wok. Stir in the pork. Once it turns opaque, blanch for an additional 10 second, and remove from the wok using a spider or strainer. Set aside.
• Now your pork is ready to be added to your stir-fry. Remember, whether searing or blanching, you will cook the pork again in your stir-fry, so avoid overcooking it during the pre-cook step.

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 IN OYSTER SAUCE WITH OYSTER MUSHROOMS ON A BED OF BABY SPIN

Steps:

• Press each round of pork with your fingers, a meat mallet, or the flat of a knife until half the thickness, then slice into thin pieces. Place in a bowl and toss with 1/2tbsp light soy, the oyster sauce, sugar, salt and pepper, then place to one side.
• Heat your wok until smoking before adding 1 tbsp groundnut oil, then the garlic and chopped chilli. Stir fry for a few seconds, then add the spinach and toss until warmed through. Pile onto a warm serving plate.
• Bring the wok back to temperature and add another 1 tbsp groundnut oil, then stir-fry the pork for 2-3 minutes, or until cooked as you like.
• Pour in the sherry and sprinkle over the chilli flakes. Pile onto the spinach leaves.
• Bring the wok back to temperature and add the remaining 1tbsp groundnut oil. Add the mushrooms and stir-fry for one minute.
• Add a splash of water to steam the mushrooms for another minute or so, then season to taste with balsamic and light soy sauce. Spoon onto pork and serve.

STIR-FRIED PORK WITH BOK CHOY AND OYSTER SAUCE

Steps:

• Finely slice the pork and place in a mixing bowl with the rice wine or sherry, soy sauce, sesame oil and cornstarch. Stir to combine, then set aside to marinate for 15 minutes.
• Meanwhile, trim the base of the bok choy and wash the stalks thoroughly. Cut off the leaves and set aside, then chop the stalk into slices about 1in wide and set aside separately from the leaves. Finely shred the root ginger to give about 1 tbsp of strands.
• Heat the vegetable oil in a wok. When very hot and slightly smoking, add the pork mixture and stir-fry for 2-3 minutes, or until brown. Remove the pork from the wok using a slotted spoon and set the meat aside to drain.
• Add the ginger and garlic to the wok and stir-fry for 1-2 minutes or until golden. Add the chopped stalks of the bok choy and stir-fry for 2 minutes, then add the leaves, oyster sauce and 3-4 tbsp water and continue stir-frying until the sauce is bubbling.
• Return the pork to the wok and heat through with the bok choy for 1-2 minutes, then serve.