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- Diet & lifestyle
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A quick and easy Chinese stir-fry recipe. Serve with freshly cooked rice.
3 people made this
- 1 (425g) tinned oyster mushrooms, drained and sliced
- 10 fried tofu puffs
- 1 (225g) bamboo shoots, drained
- 200g bean sprouts
- 1 tablespoon oil
- 2 tablespoons finely chopped garlic
- 2 spring onions, chopped into 2.5cm pieces
- 1 tablespoon finely chopped chilli peppers
- 1 medium onion, sliced
- 1/2 teaspoon salt
- 3 tablespoons oyster sauce
- 3 tablespoons water
- 1 teaspoon sesame oil
- 1/3 teaspoon salt
- 1/3 teaspoon sugar
MethodPrep:10min ›Cook:10min ›Extra time:20min › Ready in:40min
- Blanch the oyster mushrooms, tofu puffs, bamboo shoots and bean sprouts in boiling water for 30 to 60 seconds. Drain well.
- Firmly press the tofu puffs to release the greasy residue.
- Heat a large frying pan with 1 tablespoon oil over high heat. Stir-fry the garlic, spring onions and chilli until aromatic, about 2-3 minutes. Stir in the onion with salt and fry until soft, 3-4 minutes.
- Add the oyster mushrooms, tofu puffs, bamboo shoots and mix well. Stir in the oyster sauce, water, sesame oil, salt and sugar and stir well. Allow to heat through, 1-2 minutes. Stir in the bean sprouts and serve.
Tinned oyster mushrooms and fried tofu puffs can be found in Chinese/Oriental speciality stores. You can substitute in fresh oyster mushrooms, if you prefer.
See it on my blog
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Best Vegetables in Oyster Sauce
Crunchy stir fried vegetables in oyster sauce, this is such a popular Asian classic side dish… And a highly addictive one too because it is so rich, sweet and sticky. You will wish that you made much more of this stuff! You have been warned.
Magical vegetables in oyster sauce.
If this dish was a drug, then me and the hubs would have overdosed daily on it back when we were visiting Thailand.
We could easily order vegetables in oyster sauce 3 times a day, no kidding. This dish is so good that I even had it for breakfast several times.
Chinese Broccoli with Oyster Sauce
Real “restaurant style” Chinese Broccoli with Oyster Sauce is NOT just oyster sauce (despite what you will read in many recipes claiming it is that simple!).
A sauce made with just oyster sauce will just taste of that – plain oyster sauce dolloped on greens. And if you’re happy with that, then there’s no need to read further because this recipe for real Restaurant Style Chinese Greens with Oyster Sauce has more than 1 ingredient in the sauce!
What it tastes like – Steamed Chinese Broccoli tastes like broccolini stems with spinach leaves. Smothered in a sweet-savoury garlic ginger sauce that will make anything delicious, it’s no wonder this is the most popular vegetable dish at Yum Cha!
This is the steamed Chinese Greens dish that is pushed around in rattling trolleys at Yum Cha!
Tofu in Oyster Sauce
Feeling like going meatless for dinner? Try tofu in oyster sauce. With its thick sauce, rich flavor and the aroma of sesame seed oil, you won’t miss your meat.
Firm or semi-firm tofu is best for this dish so that you can pan fry it directly. If you use a soft variety like silken tofu, there are a few extra steps—like pressing excess water from the tofu and flouring it—to make the tofu easier to handle and to make sure that it will form a light crisp crust.
This tofu in oyster sauce is not vegan, is it? No, because of the oyster sauce. But this can be transformed into a vegan dish by simply substituting vegetarian oyster sauce which is made from oyster mushrooms.
Below, a video of my daughter Sam’s version of tofu in oyster sauce.
Bok choy in oyster sauce stir fry recipe
- 4 bunches Bok Choy or you can use Broccoli to change things up
- 1 tbsp soy sauce
- 3½ tbsp oyster sauce
- 1 pinch sugar
- 2 tbsp rice vinegar
- 1 tbsp olive oil
- 1 tbsp garlic minced
- ½ tsp sesame oil
- 1 block tofu
Tried this recipe? Let us know how it was!
As always, make sure to buy the freshest Bok Choy to ensure the best-tasting dish.
Check if there are no dry parts or bites on the leaves. Of course, you also have to buy the best brand of oyster sauce. Bok Choy, on its own, is already a tasty vegetable.
You can even just steam it and it’s ready to eat.
But if you want a more special dish for your family or if you’re celebrating a special occasion, you should try this recipe and they will love it.
The sweet and distinct taste of oyster and the crispness of the half-cooked Bok Choy is more than worth trying.
- 1 tablespoon vegetable oil
- ½ medium onion, sliced
- 2 cloves garlic, finely chopped
- 1 tablespoon fresh ginger root, finely chopped
- 1 (16 ounce) package tofu, drained and cut into cubes
- ½ cup water
- 4 tablespoons rice wine vinegar
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 2 teaspoons cornstarch dissolved in
- 2 tablespoons water
- 1 carrot, peeled and sliced
- 1 green bell pepper, seeded and cut into strips
- 1 cup baby corn, drained and cut into pieces
- 1 small head bok choy, chopped
- 2 cups fresh mushrooms, chopped
- 1 ¼ cups bean sprouts
- 1 cup bamboo shoots, drained and chopped
- ½ teaspoon crushed red pepper
- 2 medium green onions, thinly sliced diagonally
In a large skillet, heat oil over medium-high heat. Stir in onions and cook for one minute. Stir in garlic and ginger, and cook for 30 seconds. Stir in tofu, and cook until golden brown
Stir in carrots, bell pepper and baby corn, cooking for 2 minutes. Stir in bok choy, mushrooms, bean sprouts, bamboo shoots, and crushed red pepper, and heat through. Remove from heat.
In a small saucepan, combine water, rice wine vinegar, honey, and soy sauce, and bring to a simmer. Cook for two minutes, then stir in cornstarch and water mixture. Simmer until sauce thickens. Pour sauce over vegetables and tofu. Garnish with scallions.
Tofu in Garlic Sauce
You know those mornings when you wake up and suddenly realize that:
…..you have a long list of things to do and things to buy but not a piece of a thing to wear.
….you have one business e-mail…ONE! that you failed to send last night because you fell asleep right on the keyboard..
….and you wake up and find out you have keyboard marks all-over your face..
…and that you only slept for four hours last night…
…and aside from the fact that you have lots of things to do, you are running late for work.
You remember having one of those days?
I’m having one of them except I don’t have those keyboard marks on my face, hee. I made that one up.
I did fail to send an e-mail which is really important.
I usually eat a bag of cookies or m&m’s to turn these kinds of days around
but I don’t have a m&m’s and I have no time to make cookies…
Thank God for easy recipes like this which you can whip up in 15 minutes flat.
Kangkong and Tofu In Oyster Sauce
To be honest, Kangkong and Tofu In Oyster Sauce is really not one of the dishes that’s a regular in our menu rotation. That’s because tofu is one of those food items that I’m still trying to make Ykaie and Twinkle appreciate. BUT! because I’m trying to look for more ways to serve veggies and other healthy dishes, I’m slowly incorporating this to our meals.
Ako, personally, I love tofu — so I love love love this dish. It’s not only delicious, it’s healthy… and most of all budget-friendly. I think that’s what most mommies are looking for in a dish, right?
To cook this dish, I just sautéed everything together. I didn’t use onions because I’m avoiding it for the moment because of acid reflux but you can go ahead and add onions to garlic pag nag-gisa kayo. It’ll definitely make it more flavorful.
OTHER RECIPES YOU MIGHT LOVE…
- Vegetarian Kare-Kare
- Low Carb Vegetarian Laksa
- Easy Yasai Itame (Stir-Fried Vegetables)
Tahu Goreng Saus Tiram: Fried Tofu with Oyster Sauce
- Author: Deyana Goh
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 1 x
- Category: Tofu & Tempeh
- Method: Frying
- Cuisine: Indonesian
- Diet: Gluten Free
This quick, easy and delicious recipe calls for tofu to be deep fried and then cooked with oyster sauce and soy sauce. It is easily made vegan and a joy to cook.
- 1 block of firm tofu, 100g
- 50g mustard leaves, chopped
- 3 cloves garlic, peeled and finely chopped
- 2 red chillies, peeled and sliced
- 2 bird’s eye chillies, peeled and sliced
- 1 tbsp oyster sauce
- 1 tsp sweet or dark soy sauce
- 3 tbsp water
- a dash of white pepper
- 2 tbsp vegetable oil
- Salt to taste
- Cut the tofu into 1 inch by 1 inch squares. Fry till golden, about 5 min. Set aside.
- Mix the oyster sauce and soy sauce with the 3 tbsp water. Set aside.
- In a wok or frying pan, heat the vegetable oil over medium-high heat.
- Add the garlic and chillies. Saute till fragrant, about 2 min.
- Add the mix of oyster sauce, soy sauce and water.
- Add a dash of pepper and salt. Remember to half the amount of salt you’d normally use, because the sauces contain salt.
- Stir until the sauce thickens, about 1-2 min.
- Add the tofu and mustard leaves. Stir fry for 3 min. Turn off the stove and serve.
- For a healthier version, feel free to skip the pre-frying and use the tofu as is – that is, if you don’t mind scrambled tofu.
- Feel free to use regular oyster sauce instead of the vegetarian version, of course!
Keywords: Quick & easy, common ingredients, garlic
Tofu and Pechay in Oyster Sauce
Filipino Style Recipe: tofu and pechay in oyster sauce is another simple and easy dish that inspired by Chinese cuisine. This dish is made of fried tofu cooked in oyster sauce, soy sauce, water, chopped peanut and dried chili flakes together with pechay.
Estimated time of preparation and cooking: 30-40 minutes
300 grams tofu, cut into cubes
100 grams pork belly, cut into small pieces(optional)
a bunch of pechay, trimmed
1 red bell pepper, cut into
4 tablespoons oyster sauce
2 tablespoons soy sauce
1/2 cup water
4 tablespoons cooking oil
fish sauce, salt and pepper to taste
a dash of chili flakes(optional)
1 1/2 tablespoons peanuts, chopped(optional)
1 tablespoons spring onion, chopped(optional)
1. In a pan, heat oil then fry tofu until golden brown. Drain and set aside.
2. In a same pan, stir fry pork until brown then season with fish sauce. Set aside.
1. In a same pan, reduce oil then saute garlic and onion.
2. Put back the pork and tofu then add oyster sauce, soy sauce, water, chili flakes and peanuts.
3. Add bell peppers then cook for 2 minutes then adjust seasoning according to taste.
4. Add pechay then simmer for another minute.
5. Transfer to serving plate then sprinkle with remaining chopped peanuts and spring onion. Serve with steamed rice.