Meat in oyster sauce
4 servings
20 minutes
Meat in oyster sauce is a refined dish of Chinese cuisine, characterized by a rich flavor with a slight sweetness and savory depth. The oyster sauce, a key ingredient, gives the meat a tender texture and rich aroma, creating a harmony of flavors. Historically, this sauce originated in Guangdong, where it was used to enhance the flavor of seafood but later became a universal seasoning for meat and vegetables. Thinly sliced pork stir-fried in a hot wok with garlic, carrots, and peppers develops an appetizing caramelized crust, while the addition of starch makes the sauce thick and coating. This dish pairs perfectly with rice or noodles for a hearty and aromatic dinner that beautifully conveys the spirit of Chinese gastronomy.
1
Cut the meat (I had pork) into thin slices, julienne the carrot and bell pepper, and finely chop the garlic or use a garlic press.
- Meat: 1 piece
- Sweet pepper: 1 piece
- Carrot: 1 piece
- Garlic: 3 cloves
2
In a small amount of vegetable oil, fry the meat with garlic in a wok for 3-5 minutes until the meat turns white.
- Vegetable oil: to taste
- Meat: 1 piece
- Garlic: 3 cloves
3
Add the julienned carrots. Fry for 1 minute, stirring constantly.
- Carrot: 1 piece
4
Add pepper. Fry for another minute.
- Sweet pepper: 1 piece
5
Add oyster and soy sauce. (Soy sauce also acts as salt, so its amount should be adjusted according to the size of the meat and your taste). Fry for 30 seconds.
- Oyster sauce: 3 tablespoons
- Soy sauce: 2 tablespoons
6
We add hot and sweet red pepper (they say you can use sugar instead, but I personally haven't tried it). Fry for 30 seconds.
- Ground red pepper: to taste
- Paprika: to taste
7
Dissolve the starch in a small amount of water until it reaches a 'milk' consistency. Add it to the meat and fry for another 30 seconds.
- Starch: 3 teaspoons
8
Ready, it can be served!