Recipes with Oyster sauce

Chili and soya noodles

Bring ginger oil, oyster sauce, chilisauce, soy and sesame oil into a bowl and stir it together. Boil the noodles as directed on the package. Turn the noodles into the sauce mix and serve immediately.

Pad ka-prao

Chop the garlic, chili (on top of) and loosen very nicely - seeds and walls are removed from the chillies before chopping them - almost to a paste-like paste. Hook Coins, el. The basil leaves fine. Rinse and blanch the beans so that they are ready. Cut the

Surprised stirfry with chicken

Cut the chicken into fine strips and cut the vegetables and pineapple in the mouthpiece bites. Mix the sauce so everything is ready before frying. Heat the oil in the wok at low-medium heat. Squeeze garlic cloves and step them for 30 seconds. And then add the

Fennel / radish salad

Cut the fennel into fancy-thin spells. Divide the radishes into 8 small pieces each. Mix fennel, radishes and peas in a bowl. In another bowl mix the east sauce, chilli sauce and lemon juice. Pour mixture over the salad and stir well. TIP: If you can no

Mango salsa

Peel the mango and cut it into small tern. Remove kernels from the chili and cut it into small terns. Mix mango and chili in a bowl with oyster sauce and lime. Perfect for fish (eg salmon) steamed in coconut milk, but of course it can also be used for oth

Struds and broccoli in oyster sauce

Stir the marinade together and let the meat take ½-2 hours in the fridge. Shake the sesame seeds 2 min. On a dry forehead. Divide the broccoli into small bouquets, peel the stem and cut it into spell. Boil broccoli bouquets and stir in ample lettuce wate

Road see ew

Cut the meat into thin mundane pieces and marinate them in the above marinade for an hour. 2. If you are using dried noodles, put them in soft for about 15 minutes, but not if you are using fresh noodles. Take a medium-sized pan or a wokog butter with a litt

Wok with noodles, mushrooms and chicken

Cook noodles as directed on the package. Cut red pepper and carrot into thin strips. Heat sesame oil in a wok with yellow curry paste and garlic. Cut the chicken breast fillets into thin slices and put them in the wok together with Bonduelle Gourmet Champig