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Recipes!

Chinese restaurants are known for their ability to turn out a high volume of dishes quickly. The secret is stir-frying, a quick cooking method that tosses bite-sized pieces of meat and vegetables in hot oil in a wok or skillet. You can easily use the same technique at home to replicate Chinese takeout or get a work-night dinner on the table in a hurry!

Our recipes have been collected from our followers. Have a look at the start of our collection!

Homemade Oyster Sauce

Oyster sauce is so commonly used in Chinese stir-fry. Of course you can always find the bottled oyster sauce in the grocery store. But this recipe will introduce you to how you can make your own oyster sauce at home.

    Prep & Yield Amounts

  • Yield: 24 servings
  • Prep time: 5 minutes
  • Cook time: 20 minutes
  • Total time: 25 minutes

    Ingredients

  • 8 Ounces: Oysters, shucked with liquid
  • 1 teaspoon: Salt
  • As needed: Soy sauce

    Directions

  1. Drain the oysters and reserve the liquid
  2. Add the oysters in a food processor, process until finely chopped
  3. Transfer the oysters into a small saucepan
  4. Add the reserved oyster liquid and bring to a boil
  5. Reduce heat, cover and, simmer for 8 to 12 minutes
  6. Remove the saucepan from the heat, add the salt and let cool completely
  7. Drain the mixture through a fine sieve into the saucepan. Discard the pieces in the sieve
  8. Measure the liquid, adding 2 tablespoons of soy sauce to each 1/2 cup of liquid
  9. Add another 1 tablespoon of soy sauce at the end and, bring to a boil over high heat
  10. Reduce heat, gently simmering for 10 minutes
  11. Allow to cool to room temperature and pour into a jar that has been boiled in boiling water for 15 minutes
  12. Seal tightly and store in the refrigerator until ready to use
  13. It will keep in the refrigerator for 1 month

Recipe submitted by: Happyzhangbo's Kitchen

Quick and Easy Chinese Chicken with Oyster Sauce

Prepared oyster sauce, available at most grocery stores, adds the essence of oysters to this dish and the signature flavor associated with a number of Chinese dishes. Oyster sauce is a condiment comprised of oyster juices, salt, sugar; some versions include soy sauce thickened with cornstarch. The finished flavor of a recipe with oyster sauce—combined with all of the other ingredients—becomes more savory in taste than explicitly fishy.

    Prep & Yield Amounts

  • Yield: 4 servings
  • Prep time: 15 minutes
  • Cook time: 8 minutes
  • Marinate time: 10 minutes
  • Total time: 33 minutes

    Ingredients

  • 1 pound boneless, skinless chicken breasts or thighs, chopped into bite-sized pieces

    • For the Marinade:

  • 2 tablespoons soy sauce
  • 1 tablespoon rice wine
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch

    • For the Sauce:

  • 1 1/2 tablespoons cornstarch
  • 1/3 cup water
  • 1 tablespoon dark soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon rice wine
  • 1 teaspoon granulated sugar
  • 1 teaspoon sesame oil

    • For the Stir-Fry:

  • 2 tablespoons canola oil, divided
  • 1 clove garlic, minced
  • 1 teaspoon minced ginger
  • 2 medium green onions, sliced diagonally into 1-inch pieces
  • 3 to 4 dried Chinese mushrooms, softened in warm water and sliced
  • 1 can bamboo shoots (or 1 can baby corn), drained

    Directions

  1. Combine the soy sauce, rice wine, and sesame oil in a large bowl
  2. Add the chicken and toss to coat. Sprinkle 1 tablespoon of cornstarch evenly across the meat and toss again. Marinate the chicken in the refrigerator for 10 to 15 minutes
  3. While the chicken marinates, dissolve 1 1/2 tablespoons of cornstarch in the water, then mix it with the water, dark soy sauce, oyster sauce, rice wine, sugar, and sesame oil
  4. Heat a wok or deep heavy skillet on high and add 1 tablespoon of the canola oil. When the oil shimmers, add the garlic, ginger, and green onions and stir-fry for about 1 minute or until fragrant and just starting to brown
  5. Transfer the ginger, garlic, and onions with a slotted spoon to a small bowl
  6. Remove the chicken from the fridge, transfer to the wok with a slotted spoon, and stir-fry, stirring frequently, until it changes color, about 3 to 4 minutes. Discard the unused marinade
  7. Remove the chicken from the wok
  8. Add the remaining 1 tablespoon of oil and return the garlic, ginger, and green onions to the wok. Add the mushrooms and bamboo shoots (or baby corn) and stir-fry for 1 minute
  9. Return the chicken to the wok
  10. Make a well in the middle and add the sauce, giving it a quick stir before combining it with the chicken and vegetables
  11. Stir-fry for an additional 1 to 2 minutes, or until the sauce thickens and coats all of the ingredients. Serve and enjoy!

Recipe submitted By: Rhonda Parkinson