Your Cooking Coach
Show MenuHide Menu

Tag: oyster sauce

Sesame Glazed Chicken

Sesame Glazed Chicken

  • 1 teaspoon black peppercorns

Toast the peppercorns in a cast iron skillet on medium heat for 4 to 5 minutes. Take out and cool and grind in a spice grinder. Keep aside.

  • 2 medium shallots, ends cut off
  • 4 garlic cloves
  • 1 teaspoon extra light olive oil
  • Salt

Preheat oven to 400 degrees F.

Place the shallots and garlic cloves on a piece of aluminum foil. Add the oil and salt, wrap well and roast for about half an hour. Let cool and keep aside.

  • 1½ pound chicken breast cut into ½ inch pieces
  • 1 tablespoon sweet chili garlic sauce
  • 1 tablespoon tamari
  • 2 teaspoons sesame seeds

Marinate the chicken pieces in the chili garlic sauce, tamari and sesame seeds. Refrigerate for 3 to 4 hours.


  • ½ cup oyster sauce
  • 1 tablespoon tamari
  • ¼ cup rice wine vinegar
  • 1/3 cup apple cider

Add the oyster sauce, tamari, rice vinegar and apple cider to a small saucepan. Bring to a boil and simmer for 5 to 7 minutes till the sauce gets thick. Add the roasted shallots and garlic. Mix well and blend till smooth. Check for seasonings and keep aside.

  • 2 tablespoons extra light olive oil
  • 1/3 cup green onions, chopped

Heat a large saucepan and add the oil. Brown the chicken pieces in 2 to 3 batches, browning both sides. Take the pieces out and keep aside.
Add the glaze in the saucepan and bring to a boil. Add the chicken pieces and simmer till the chicken is cooked through- about 3 to 4 minutes. Garnish with green onions and serve hot.

Asian Meatballs

Going with the Asian theme this week…
Asian Meatballs









  • 1 pound ground turkey, dark meat preferable
  • ½ cup panko breadcrumbs
  • 1 teaspoon sesame oil
  • 2 teaspoons oyster sauce
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon tamari
  • 1 egg, beaten
  • Salt
  • 2 green onions, chopped
  • 1 inch ginger, chopped
  • 3 garlic cloves, chopped

Process the green onions, ginger and garlic in a food processor. Keep aside.

Transfer the turkey meat onto a medium-mixing bowl. Pour the breadcrumbs into a small bowl and pour the sesame oil, oyster, Worcestershire sauce, tamari and the beaten egg on top. Let the breadcrumbs soak for 15 minutes and add to the turkey including the salt. Add the green onion mixture and mix well. Keep aside.

  • 2 cups marinara sauce

Simmer the sauce in a medium saucepan. Form the meatballs and drop carefully. Cook the meatballs on a medium heat till all of them are formed. Cover with lid for ten minutes. Take the lid off and taste for seasonings. Serve hot with spaghetti.

Stir Fried Noodles with Steak and Mushrooms

I love a one pot meal! This is a yummy dish filled with noodles, steak and mushrooms. It is flavored with one of my favorite Chinese spices- Szechuan peppercorns!!

  • 10 ounces Chinese noodles, cooked according to directions, keep aside
  • 1 rib eye steak, sliced thin
  • 1 teaspoon Szechuan peppercorns
  • 1 teaspoon cumin seeds
  • 1 teaspoon salt

Roast the peppercorns and cumin seeds in a pan for 2 to 3 minutes. Let them cool and grind till a powder is formed. Marinate the steak slices with the spice mixture and salt for 2 to 3 hours.

  • 3 tablespoons peanut oil
  • 10 ounces Cremini mushrooms, sliced
  • 4 ounces Shiitaki mushrooms, sliced
  • 1 large yellow onion, sliced
  • 3 garlic cloves, grated
  • 2 tablespoons Shaoxing wine
  • 2 tablespoons oyster sauce
  • 2 tablespoons dark soy sauce
  • ½ cup cilantro, chopped

Heat a wok like saucepan with the oil. Brown the steak on high heat for 2 to 3 minutes. Take out of the pan and add the mushrooms and sauté on high heat for 4 to 5 minutes. Add the onion and garlic. Saute for a minute and add the cooked noodles, steak slices and the sauces. Mix well and check for seasonings. Garnish with cilantro.

Yaki Soba with Beef and Chinese Broccoli

Can’t get enough of noodles!!! Yum, yum… we all love them and I love going to our local Asian grocery store to buy fresh noodles…

  • 3 tablespoons tamari
  • 3 tablespoons mirin
  • 3 tablespoons oyster sauce
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon ketchup
  • 1 tablespoon sugar
  • 1 pound skirt steak, sliced against the grain into thin slices
  • 2 tablespoons corn starch
  • 1 teaspoon sesame oil
  • 3 tablespoons peanut oil plus more
  • 1 orange or red pepper, sliced
  • 1 medium yellow onion, sliced
  • 1 bunch Chinese broccoli, chopped
  • 1 pound yaki soba fresh noodles, cooked according to package directions

Mix the tamari, mirin, oyster sauce, Worcestershire sauce, ketchup and sugar in a bowl and mix well.

Transfer the beef slices to a mixing bowl. Add 3 tablespoons of the sauce, corn starch and sesame oil to the beef. Mix well and marinate for 2 to 3 hours.

Heat a wok like pan with the peanut oil. Add the marinated beef strips and sauté on high heat for 2 to 3 minutes. Take out of pan and add more oil if needed. Reheat the pan and add the pepper and onion. Saute for another 2 to 3 minutes and add the Chinese broccoli and sauté for 2 to 3 minutes. Add the noodles and the rest of the marinade. Mix well and check for seasonings and serve.




Yakisoba Noodles with Mushrooms and Cabbage

Make this today… obviously any vegetable in season will do… try your favorites… I served it with roast chicken on top but it is fabulous meatless dish…

  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons oyster sauce
  • 1 teaspoon ketchup
  • 1 teaspoon soy sauce
  • ½ teaspoon honey

Mix the ingredients together and keep aside.

  • 2 tablespoons peanut oil
  • Pack of shiitake mushrooms, sliced
  • 1 medium onion, sliced
  • 1 carrot, sliced
  • 3 green onions, chopped
  • ½ cabbage, cut into 1 inch squares
  • 1 package (8 ounces) of soba noodles (cooked according to package instructions)

Heat a wok like pan with the peanut oil. Add the mushrooms and cook on high heat for 3 to 4 minutes. Add the onion, carrot, green onions and cabbage. Saute for another 3 to 4 minutes and add the cooked noodles. Mix well and add the sauce. Mix well and cook for another 3 to 4 minutes. Check for seasonings and serve.

Vegetable Drunken Noodles

Meatless Mondays are back with this delicious recipe with flat noodles. I used all vegetables but it can be made with chicken, shrimp, etc. If you want to make it completely vegetarian, eliminate or substitute with the suggestions below. Kids will love it!

  • 1 pound pad Thai flat rice noodles
  • 3 tablespoons peanut oil
  • 4 garlic cloves, chopped
  • 2 Serrano chilies, seeds taken out and chopped
  • 1 medium yellow onion, sliced
  • 1 cup snow peas, sliced in half
  • 1 large red bell pepper, sliced
  • 1 medium carrot, sliced
  • 1 tablespoon Shaosing rice wine
  • 2 tablespoons oyster sauce (eliminate if making it completely vegetarian)
  • 1 tablespoon low sodium tamari
  • 1 tablespoon fish sauce mixed with 1 teaspoon brown sugar (substitute Worcestershire sauce if making vegetarian)
  • 2 green onions, sliced on a bias
  • ½ cup cilantro, chopped

Cook the rice noodles according to the package directions, drain and rinse with cold water and add 1 tablespoon oil to avoid sticking. Keep aside.

Add the 2 tablespoons oil to a wok on high heat and add the garlic, chilies and onion. Saute for a minute on high heat. Add the snow peas, bell pepper and the carrot. Saute for another minute and add the noodles and mix well. Add the rice wine, oyster sauce, tamari and the fish sauce and sauté till all the flavors have combined. Garnish with green onions and cilantro.

Pad See Ew (Thai Stir Fried Noodles)

This was yummy, yummy! We just got a new Asian store near our house and I am super excited to be able to buy all the yummy veggies like Chinese broccoli and fresh noodles, etc any time I want….

  • 16 ounces rice noodles (any variety will do. I was able to find the actual wide rice noodles), cooked according to package directions. Drain well and drizzle with some oil to prevent sticking together. Be careful not to over cook.


  • 2 tablespoons sweet dark soy sauce (if you don’t have dark soy sauce, just add extra regular soy sauce with a bit of sugar)
  • 2 tablespoons oyster sauce (eliminate if vegetarian)
  • 2 tablespoons soy sauce
  • 2 teaspoons rice vinegar
  • 2 teaspoons sugar
  • 2 tablespoons water

Mix together and keep aside.

  • 2 to 3 chicken thighs (partly frozen so they can be sliced thin), sliced thin
  • 1 tablespoon soy sauce

Marinate chicken in soy sauce for 2 to 3 hours.

  • 2 tablespoons peanut oil
  • 3 garlic cloves, chopped
  • 1 bunch Chinese broccoli, leaves separated and chopped/stems chopped separately
  • 10 ounces Cremini mushrooms, sliced
  • 2 eggs, beaten
  • 3 green onions, chopped
  • ½ cup cilantro, chopped

Heat a wok like pan with the peanut oil. Add the Chinese broccoli stalks and garlic. Saute on a high heat for 2 to 3 minutes. Add the chicken and sauté on high heat for another 2 to 3 minutes. Add the mushrooms and repeat the process. Add the noodles and the sauce. Mix well and make room in the middle of the pan and add the eggs. Stir well as the egg cooks and coats all the noodles. Check for seasonings and add the green onions and cilantro. Serve warm.