Tag-Archive for » Oyster Sauce «
This is a great marinade for duck I absolutely loved all the flavours combined and it infuses with the duck so well. I boiled the left over marinade added a little extra hoisin sauce and served as a dipping sauce on the side which was gorgeous. I just served over stir-fried vegetables which for us trying to lighten up on carbs was perfect but it would also pair well with egg fried rice. If you want read more reviews on this recipe please click here.
If you have been keepi
ng up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards, platter boards and mezzaluna boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
4 Large duck breasts
100ml Light soy sauce
100 ml Hoisin sauce (I use Blue Dragon brand.)
50ml Oyster sauce
50ml Honey
50ml Rice wine vinegar
3 Teaspoons five-spice powder
Note: As stated above I boiled the left over marinade, added a little extra hoisin sauce and served as a dipping sauce on the side it was gorgeous.
Method
1. Combine all the marinade ingredients in a bowl, trim the duck breasts and add to the bowl. Marinate over night.
2. Sear the duck breasts in a hot non-stick pan over high heat (taking care not to burn the marinade).
3. Place the duck breasts in a baking dish and roast in a pre-heated oven at 205c or until medium rare (about 8 minutes).
4. Allow the duck to stand 5 minutes before slicing and serving.
I served mine over stir fried vegetables
All photos taken by me unless otherwise stated.
Here is another quick and easy stir-fry recipe that tastes great. I usually make this with bok choy you will see from the photo that I used Gai Lan as my local Asian grocery store was out of bok choy, so I subbed it with the gai lan. It was still very good and worked just as well it is just we really love bok choy in my family, again as with most stir fries vegetable ingredients can be played around with, either to suit personal tastes or to use up vegetables in the fridge.
If you have been keepi
ng up with the progress of my beautiful handcrafted camphor laurel chopping, cheese boards, platter boards and mezzaluna Boards. My official site is finally finished and live so to see my full collection please click here.
Ingredients
600g Pork fillet, sliced thinly
1/4 Cup oyster sauce
3 Tablespoons light soy sauce
3 
Tablespoons sherry
2 Tablespoons rice wine vinegar
3 Tablespoons hoisin sauce (I use blue dragon brand.)
1 Tablespoon brown sugar
3 Cloves garlic, crushed
1 Star anise, crushed
1/2 Teaspoon five spice powder
2 Teaspoons sesame oil
1 Tablespoon peanut oil
400g Baby bok choy (See note above)
1 Red Pepper, sliced thinly
100g Snow peas, trimmed
200g Bean sprouts
2 Red chilies, sliced thinly
4 Green onions, sliced thinly
300g Fresh noodles
Method
1. Heat peanut oil in a wok, add pork in batches, brown and cook as desired, remove set to one side.
2. Heat sesame oil in wok, add garlic, pepper and chilies stir-fry about 1 minute.
3. Return pork to wok, add all the sauces, sherry, sugar, star anise, vinegar and 5 spice powder, stir to combine.
4, Add remaining vegetables and stir-fry until veg are just tender, add noodles and stir-fry to heat through.
Serves 4
All photos taken by me unless otherwise stated.
