oyster sauce – Page 3 – yummy food share

Spicy Braised Chicken Feet with Savory Mustard Greens

2025-11-09

Get ready to discover one of the most addictively delicious and textural dishes you’ll ever make! This recipe transforms humble chicken feet into a fall-off-the-bone tender, spicy, and savory delicacy. If you’ve ever been curious about chicken feet, a popular ingredient in many cuisines loved for its gelatinous texture and ability to soak up flavor, this is the perfect gateway recipe. The process is surprisingly simple, combining a quick stir-fry to build flavor with a final braise that does all the hard work for you. In about an hour, you’ll be rewarded with a deeply flavorful, moderately spicy dish where the rich, savory notes of the sauce are perfectly balanced by the unique, tangy taste of preserved mustard greens. It’s an easy-to-master recipe that will have you feeling like a culinary pro. To get started, you’ll need a handful of key ingredients that create this dish’s signature taste. Don’t worry if some items seem unfamiliar; they are easily found in most Asian markets or online, and I’ve included some handy substitution suggestions. For about 2-4 servings: Chicken Feet: 1 lb (about 500g) Dried Preserved Mustard Greens (Mei Gan Cai): ½ cup, dry Garlic: 4-5 cloves, minced Scallions: 2, finely chopped for garnish Peanut Oil: 2 tablespoons (or any neutral cooking oil like canola or vegetable oil) Light Soy Sauce: 2 tablespoons Dark Soy Sauce: 1 tablespoon Oyster Sauce: 1 tablespoon Chopped Salted Chili Paste (Duo Jiao): 1-2 tablespoons, adjust to your spice preference A Note on Ingredients: Dried Preserved Mustard Greens (Mei Gan Cai): This is the star ingredient alongside the chicken feet. It has a unique, deeply savory, slightly sweet, and tangy flavor that is hard to replicate. You can find it in vacuum-sealed packages at any Asian grocery store. If you absolutely cannot find it, you could try…

Hearty Smoked Pork Hock with Daikon

2025-11-09

If you’re searching for the ultimate comfort dish that feels like a warm hug in a bowl, look no further. This recipe for Braised Smoked Pork Hock with Daikon is a rustic masterpiece, delivering deeply savory and smoky flavors with an incredibly simple process. Don’t let the name sound intimidating; this one-pot wonder is surprisingly easy to make, taking about an hour from start to finish, thanks to the magic of a pressure cooker. The main technique here is a slow braise (or a much quicker pressure cook!), which transforms a tough cut of pork into a fall-off-the-bone tender delight. The daikon radish, a humble root vegetable, becomes a sponge for the rich, flavorful broth, creating a perfect balance of textures and tastes. This is the kind of dish that fills your kitchen with an irresistible aroma and will have everyone asking for seconds. To get started, you’ll need just a handful of ingredients. The key is finding a good quality smoked pork hock, which provides the signature flavor for the entire dish. Here is everything you’ll need: Ingredients: For the Main Dish: 1 Smoked Pork Hock (about 1.5 lbs / 700g): You can usually find these in the meat section of larger supermarkets or at a local butcher. They are cured and smoked, packing a ton of flavor. If you can’t find a smoked pork hock, a smoked ham hock is a perfect substitute. 1 large Daikon Radish (about 2 lbs / 1 kg): This is a long, white, and mild-flavored radish found in most grocery stores and Asian markets. In a pinch, you could substitute it with about 4-5 large turnips, though the flavor will be slightly more peppery. Water: Enough to cover the ingredients. For the Aromatics and Seasoning: 1 tablespoon Peanut Oil: Or any neutral cooking…

Hearty Beef Brisket and Bitter Melon Stew

2025-11-08

If you’re looking for a dish that is the epitome of home-cooked comfort but with a unique and unforgettable flavor profile, then you’ve come to the right place. Let me introduce you to a truly special braised beef brisket and bitter melon stew. Now, I know what some of you might be thinking – bitter melon? Trust me, in this dish, its characteristic bitterness mellows into a wonderfully refreshing counterpoint to the rich, savory beef. This recipe uses a pressure cooker to transform tough beef brisket into melt-in-your-mouth tender morsels in about an hour, making it surprisingly simple and weeknight-friendly. It’s a one-pot wonder that delivers a complex, satisfying flavor that tastes like it has been simmering for hours. Easy to master and deeply rewarding, this stew is a fantastic way to explore new flavors and add an exciting dish to your cooking repertoire. Let’s gather our ingredients. The beauty of this dish is its simplicity, relying on quality ingredients to shine. For substitutions, I’ve got you covered! For the Stew: Beef Brisket: About 1.5 lbs (or 700g). If you can’t find brisket, beef chuck or boneless short ribs are fantastic alternatives that also become incredibly tender when stewed. Bitter Melon: 1 large or 2 small ones. Look for firm, bright green melons at an Asian grocery store. If you’re new to it, you can reduce its bitterness by scooping out the white pith thoroughly and soaking the cut pieces in salt water for 15-20 minutes before rinsing and cooking. If you absolutely cannot find it, zucchini can offer a similar texture, but you’ll miss the unique flavor contrast. Ginger: A 2-inch piece. Garlic: 5-6 whole cloves. Peanut Oil: About 2 tablespoons. Any neutral cooking oil like canola, vegetable, or grapeseed oil will work perfectly. Oyster Sauce: 2 tablespoons. This…

Ultimate Comfort Pork Rib and Potato Stew

2025-11-08

If you’re searching for a dish that tastes like a warm hug in a bowl, you’ve found it. This hearty pork rib and potato stew is the very definition of comfort food. It’s a rustic, one-pot wonder that brings together fall-off-the-bone tender pork ribs, fluffy potatoes that soak up all the savory goodness, crisp-tender green beans, and delightfully chewy glass noodles. The magic of this dish lies in its deep, savory flavor, achieved with a few key pantry staples, and its incredible simplicity. While it tastes like it has been simmering for hours, the entire meal comes together in about an hour, thanks to a clever shortcut using a pressure cooker. Don’t worry if you don’t have one; a regular pot works just as well with a little extra time. This recipe is wonderfully easy for cooks of all levels and is guaranteed to become a family favorite. What You’ll Need Here are the ingredients to create this heartwarming stew. I’ve included common substitutions for items that might be less familiar, so you can easily find everything you need at your local supermarket. For the Stew: Pork Ribs: 1.5 lbs (about 700g), cut into individual ribs or 2-inch pieces. Potatoes: 2 large (about 1 lb or 450g), like Russet or Yukon Gold. Green Beans: ½ lb (about 250g), trimmed. Glass Noodles: 2 oz (about 50g). These are typically made from sweet potato starch and are called fentiao. They become wonderfully chewy and translucent when cooked. You can find them in the international aisle of most large supermarkets or at an Asian grocery store. Substitution: If you can’t find them, you can omit them or use thick rice vermicelli. Ginger: A 1-inch piece. Scallions (Green Onions): 2 stalks, finely chopped, for garnish. Cooking Oil: 3 tablespoons. Peanut oil is traditional, but…

Savory Braised Pork Ribs and Green Beans

2025-11-07

If you’re searching for a dish that delivers deep, comforting flavor without spending hours in the kitchen, you’ve just found your new weeknight champion. This recipe for braised pork ribs and green beans is a stunning example of how simple ingredients can create something truly special. It’s a hearty, savory, one-pan meal that comes together in about 30 minutes, making it perfect for a busy day. Using a quick-braising method, the pork ribs become wonderfully tender while the green beans cook to a perfect crisp-tender texture, all coated in a rich, garlicky sauce. The beauty of this dish lies in its simplicity and its incredibly satisfying, savory flavor profile. It’s wonderfully easy for beginners, yet the taste is so robust it will impress even the most seasoned home cooks. To get started, you’ll need a handful of accessible ingredients. The key is to find good quality pork ribs and fresh, crisp green beans. Here’s a full list of what you’ll need, along with some tips and easy substitutions for a Western kitchen. For the Marinade: Pork Ribs: 400g (about 0.9 lbs), cut into small, bite-sized pieces. You can ask your butcher to do this for you. Pork riblets or St. Louis-style ribs cut into individual bones work perfectly. Cornstarch: 1 tablespoon. This is the secret to tenderizing the pork and creating a velvety coating. Light Soy Sauce: 1 tablespoon. Use a low-sodium version if you prefer. This is different from dark soy sauce; it’s saltier and less thick. For the Main Dish: Green Beans: 500g (about 1.1 lbs). The original recipe uses “knife beans” (刀豆), which are a type of flat, broad green bean. Standard string beans or flat Italian green beans are excellent and widely available substitutes. Garlic: 2 cloves, thinly sliced. Oyster Sauce: 1 tablespoon. This adds a…

Golden Savory Pan Fried Pork

2025-11-07

Are you searching for a new go-to pork recipe that’s packed with flavor but astonishingly easy to prepare? Look no further. This Golden Savory Pan-Fried Pork is a dish that seems complex in taste but is simple in execution, making it a perfect star for a weeknight dinner or a casual weekend meal. The entire process takes about an hour, but most of that is hands-off marinating time, letting the magic happen all on its own. Using the classic technique of pan-frying, we’ll transform a humble cut of pork into something truly special. The result is a platter of incredibly tender, juicy pork slices with a beautiful golden-brown crust, bursting with a deep, savory umami flavor that is absolutely addictive. It’s a foolproof recipe designed to impress without the stress. To get started, you’ll need a handful of ingredients that create a symphony of flavor. The key here is the marinade, which infuses the pork with its signature taste. Don’t be intimidated if one or two items are new to you; they are worth seeking out and I’ll provide easy-to-find alternatives. For the Pork: Pork Collar: About 1 lb (or 450g), cut into 1/2-inch thick steaks. Pork collar, also known as pork neck or coppa, is beautifully marbled with fat, which makes it incredibly tender and flavorful. If you can’t find it, pork shoulder (Boston butt) is an excellent substitute. Boneless, thick-cut pork chops can also work, though they will be a bit leaner. Sweet Potato Starch: 1/4 cup. This is the secret to the light, crispy coating. It’s available in most Asian markets. In a pinch, you can use cornstarch or potato starch, but sweet potato starch provides a uniquely satisfying texture. For the Marinade: Light Soy Sauce: 2 tablespoons. This provides the primary savory, salty flavor. Dark Soy…

Speedy Savory Spaghetti Skillet

2025-10-26

Tired of your usual pasta night rotation? Let me introduce you to a game-changing dish that will be on your table in under 30 minutes. This recipe is a delightful fusion, taking the familiar comfort of spaghetti and tossing it into the fast-paced, flavor-packed world of a stir-fry. It’s the perfect weeknight meal when you’re craving something deeply satisfying but are short on time. The process is straightforward, making it fantastic for even novice cooks, and the result is a wonderfully savory and aromatic dish bursting with umami. We’re talking chewy noodles coated in a rich sauce, studded with delicious bites of sausage, mushrooms, and veggies. It’s a creative twist that proves spaghetti is more versatile than you ever imagined. Here is everything you will need to get started. Don’t worry if you can’t find every single item; this recipe is incredibly flexible, and I’ll suggest some easy-to-find alternatives. Ingredients: Spaghetti: 1 generous handful per person (about 3.5 oz or 100g) Sausage: 1 cooked sausage link. A smoked sausage like kielbasa or a pre-cooked Italian sausage works great. Egg: 1 large Green Vegetable: 1 small head of a leafy green like baby bok choy. You can easily substitute with a handful of spinach, chopped kale, or sliced napa cabbage. Fish Tofu: 2 small blocks. This is a processed, springy cake made of fish paste, often found in the refrigerated or frozen section of Asian markets. If you can’t find it, don’t sweat it! You can substitute with firm tofu (cubed), fried tofu puffs, a few shrimp, or simply add more mushrooms. Shiitake Mushrooms: 2 medium. Their earthy flavor is wonderful here, but cremini or even white button mushrooms are a perfectly fine substitute. Green Onion: 1 stalk (also known as a scallion) Salt: 1 teaspoon, divided Oyster Sauce: 1 to…

Aromatic Perilla and Chili Relish

2025-10-23

If you’re searching for that one secret ingredient to elevate your everyday meals from simple to spectacular, you’ve just found it. This Aromatic Perilla and Chili Relish is a vibrant, flavor-packed condiment that is unbelievably easy to make. In just twenty minutes, you can whip up a jar of this magic stuff using a simple stir-frying technique. The taste is a captivating dance of herbaceous, slightly minty perilla leaves, a savory punch from garlic, and a pleasant, warming heat from fresh chilies. It’s the kind of all-purpose relish that you’ll soon find yourself spooning onto everything—from noodles and rice to steamed buns and sandwiches. Don’t be intimidated by the unique ingredients; this recipe is incredibly straightforward and a perfect introduction to the wonderful world of savory condiments. What You’ll Need Here is the list of ingredients to create your own jar of flavor. I’ve included some easy-to-find substitutions for those who might not have an Asian market nearby. Perilla Leaves: 200g (about 7 oz). These are the star of the show, known for their unique flavor that’s a mix of mint, basil, and anise. You can typically find them in Asian grocery stores, sometimes labeled as Shiso. If you absolutely cannot find them, a combination of Thai basil and a small amount of fresh mint can create a different but still delicious alternative. Garlic: 1 whole head, peeled. Long Green Chilies: 2-3, for a mild, fragrant heat. Jalapeños are a good substitute if you can’t find long green chilies. Small Red Chilies: 3-5, or to your personal taste. Thai or bird’s eye chilies work perfectly to add a fiery kick. Feel free to adjust the quantity based on your love for spice! Light Soy Sauce: 2 tablespoons. This is for savory saltiness, not to be confused with dark soy sauce….

Irresistible Sticky Honey Roast Chicken

2025-10-19

If you’ve ever dreamt of recreating that glossy, beautifully caramelized roast meat from your favorite Asian eatery, you’re in for a treat. This recipe is your secret weapon to achieving restaurant-quality results with surprisingly little effort. We’re talking about incredibly tender, juicy chicken thighs enveloped in a sweet and savory glaze that’s simply addictive. The magic lies in a simple marinade and the high heat of your oven, which does all the heavy lifting. While the marinating takes a few hours, the active prep time is minimal, making this a perfect dish to prepare ahead of time. It’s a straightforward, foolproof recipe that transforms simple chicken thighs into a show-stopping main course, bursting with authentic, mouthwatering flavor. To get started, you’ll need just a handful of ingredients, many of which you might already have in your pantry. The key to the distinctive flavor is Char Siu sauce, which gives the chicken its classic sweet, savory, and slightly smoky profile. Here’s your shopping list: Boneless, skinless chicken thighs: 1.5 lbs (about 700g) Char Siu Sauce: 4 tablespoons Light Soy Sauce: 2 tablespoons Oyster Sauce: 1 tablespoon Honey: 2 tablespoons Peanut Oil (or other neutral oil like canola or vegetable): 1 tablespoon, for the baking sheet A quick note on ingredients: Char Siu sauce is a thick, sweet Cantonese barbecue sauce. You can typically find it in the international aisle of most large supermarkets or at any Asian grocery store. If you can’t find it, don’t worry! You can make a quick substitute by mixing 3 tablespoons of hoisin sauce with 1 tablespoon of honey and 1/2 teaspoon of five-spice powder. Oyster sauce adds a deep, savory (umami) flavor and is highly recommended for that authentic taste. Ready to cook? This process is wonderfully simple. Just follow these steps for perfect results…