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Beef/Chicken/Pork/Lamb in Oyster Sauce (3 syns)
This is dish is beautiful yet so easy to make. And it beats any dish from a Chinese takeaway. All my friends and relatives agree that it is truly scrummy.
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 4
Ingredients
- 800 g lean beef/chicken/pork/lamb - cut into thin strips
- 1 tsp baking powder
- 2 tbsp cornflour
- 2 tbsp light soy sauce
- 2 tbsp oyster sauce
- 1 tsp ground black pepper
- 1 tsp sweetener can add more
- 4 garlic cloves or one large frozen cube
- 1 big red chilli - deseeded and finely chopped
- 200 g baby spinach leaves optional
- 1 tbsp balsamic vinegar
- 0.5 - 1 tsp dried red chilli flakes
- 200 g mushrooms
- 1 green courgette.
- half yellow pepper optional
- half orange pepper optional
- 2 x Pak Choi
- 4 cups boiled rice
Method
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Velvet the meat by sprinkling 2 tbsp of cornflour, 1 tsp baking powder and 2 tbsp soy sauce. Add oyster sauce, black pepper and sweetener. Mix it all together. Set aside for at least 25 minutes (preferably 1 hour or even overnight). The meat should be sticky at the end.
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In a hot frying pan add garlic and the chopped red chilli. Fry for around 20 seconds.
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Add the sticky meat to the mixture. Fry for around 2-3 minutes more.
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Now add the mushrooms and fry for another 3-5 minutes (until tender). Add 3-5 tablespoon of water to stop the pan drying out. Add more water (bit by bit) if necessary. The steam from the water will 'steam' the mushrooms. Be careful not to scald yourself. Cover with lid if needs be.
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Now add the vinegar and chilli flakes along with the courgettes, pak choi and peppers. Stir fry for another 2 mins.
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Now add the spinach leaves and stir fry until wilted.
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Serve with boiled white
Recipe Notes
Please note: Frozen cubes of garlic or ginger can be found in international supermarkets and in some major English supermarket stores. One rectangular cube measures 3.5cm x 3.5cm x 1.5cm.