WHOLE FOODS OYSTER SAUCE RECIPES

HOISIN SAUCE VS OYSTER SAUCE - IS HOISIN SAUCE THE SAME ... - …

Hoisin Sauce Vs Oyster Sauce - Is Hoisin Sauce The Same ... - … image

Suppose you love preparing Asian dishes and Chinese in particular. In that case, it is essential you get to understand the similarities and differences of the famous sauces made in this region to up your cooking game. These two traditional sauces both come from China, and they give your Chinese recipe a whole new flavor. ... Read more

Provided by Lauren

CHICKEN CHOW MEIN RECIPE | BBC GOOD FOOD

Chicken chow mein recipe | BBC Good Food image

As part of our 'Cooking with Auntie Sara' series, Sara Buenfeld shows the kids how to make the classic takeaway favourite

Provided by Sara Buenfeld

Categories Dinner, Main course

Total Time 1 hours 5 minutes

Prep Time 30 minutes

Cook Time 35 minutes

Yield 2

Number Of Ingredients 11

Ingredients

thumb-size piece fresh root ginger
2 garlic cloves
3 tbsp tomato ketchup
2 tbsp oyster sauce
2 tbsp reduced-salt soy sauce
1 large red pepper
5 spring onions
half a 400g bag beansprouts
1 large or 2 small chicken breasts
3 nests medium egg noodles
1 tbsp sunflower oil

Steps:

Use a potato peeler to remove the skin from the ginger. Discard skin, then carefully grate 1 tbsp from the root. Put in a bowl, crush in the garlic, and add the ketchup, oyster sauce, soy sauce and 3 tbsp water. Stir.
Use a sharp knife to cut the pepper into quarters on a board. Remove the seeds and stalk, then slice diagonally into strips. Cut the ends from the spring onions, and cut the green and white of the onion lengthways. Open the bag of beansprouts. Cut the chicken into bite-size pieces.
Boil a large pan of water on the hob. when the water is boiling, drop in the noodles, turn off the heat and set the timer to 4 mins. when the time is up, drain in a colander or a large sieve in the sink. ask an adult to help you.
With everything prepared, you can now start cooking. Heat the wok – it’s hot enough when it starts to smoke. add the oil and chicken. Use a wooden spoon to keep moving the chicken around the wok until it is half white, half pink. add the pepper and stir-fry for a further 1 min.
Pour the sauce into the wok and stir well until bubbling.
Add the noodles, beansprouts and spring onions a handful at a time, then toss into the sauce until it is well coated, stirring constantly until the beansprouts wilt. Serve in bowls – an easy way is to use tongs.

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