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The sauce is a staple for much Chinese family-style cooking. It is commonly used in noodle stir-fries, such as chow mein. It is also found in popular Chinese-American dishes such as beef with stir-fried vegetables. Oyster sauce can also be used as a topping for some dishes. Since its early stage of development, oyster sauce has been widely ...
Shaking beef or bo luc lac (Vietnamese: bò lúc lắc, French: bœuf lôc lac) is a Vietnamese dish that consists of beef that has been cut into small cubes, marinated with soy sauce, fish sauce and oyster sauce, then sauteed in a wok with red onion and pepper before being served on a bed of fresh lettuce with slices of tomato and cucumber.
The dish is prepared by stir-frying sliced steak and broccoli florets with oyster or soy sauce and aromatics such as garlic and ginger. Sugar or honey may be used to sweeten the sauce. [7] Corn starch is commonly used to tenderize the beef and thicken the sauce. [8] [9]
A simple, clear broth with lettuce and beef meatballs. Braised pork trotter 燜豬腳 焖猪脚 mèn zhū jiǎo munˊ zuˊ giogˋ Pig's feet are simmered in broth with shiitake mushrooms, ginger, garlic, scallions, rock sugar, and spices such as star anise and clove, along with a mixture of dark soy sauce and oyster sauce.
Chinese society greatly valued gastronomy, and developed an extensive study of the subject based on its traditional medical beliefs. Chinese culture initially centered around the North China Plain. The first domesticated crops seem to have been the foxtail and broomcorn varieties of millet, while rice was cultivated in the south. By 2000 BC ...
Semur, a type of meat stew (mainly beef), that is braised in thick brown gravy. Seybak, a salad made with pork offal. [4] Shepherd's pie (British), a traditional dish with meat and mashed potatoes with the addition of soy sauce, oyster sauce, Chinese mushrooms and garlic. [3] Sugee cake, a semolina cake
Chin-jao Rōsu (青椒肉絲; also called pepper steak) is a stir-fry of thinly sliced beef strips with Japanese green peppers and often bean sprouts in an oyster sauce. Champon (ちゃんぽん) is a ramen-like dish, topped with fried pork, seafood, and vegetables; Dishes derived from Cantonese cuisine:
Fried beef balls: 炸牛肉丸: 炸牛肉丸: zhà niúròu wán: za ghu bak ee: A simple deep-fired beef ball dish serves with dipping sauce such as shacha sauce or salted water dip (ingredients are boiling water, salt, and chopped Chinese chives). In modern times, some Teochew people now use the air fryer to prepare them for convenience and ...
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