How to Make East Asian Oyster Sauce Rice Asian Cooking Recipe Cuisine

China, Taiwan Oyster Sauce Rice

This recipe was taken from centuries old cooking techniques and when possible applied modern cooking methods and/or ingredients.  It uses Asian cooking styles, Asian Spices, Asian Sauces and Asian Ingredients.  The style of cooking may have a slight alteration while still maintaining the dish's overall purpose.  In this blog we touch on recipes that may be predominant for the Chinese Cuisines.  We will also share recipes based upon country, or regions such as: Burma, Cambodia, Indian, Indonesia, Japan, Korea, Laos, Malaysia, Nepal, Philippines, Singapore, Sri Lanka, Taiwan, Thailand, Tibet and Vietnam.  Some cuisines are considered South Asian, South East Asian dishes, Central Asian and/or Middle Eastern and may not be strictly connected to a specific country or culture.

Recipe makes for 4 Servings

3 tbsp oil

1 small onion, cubed

6 cloves garlic, minced

3 red finger-length chilies, thinly sliced

3 tbsp oyster sauce

6 cups shredded cabbage

1 medium carrot, sliced

400 g peeled fresh prawns

6 cups cold cooked rice

1 tsp salt

1 tsp freshly ground white or black pepper


Directions:

Heat oil in a wok and stir-fry onion and garlic until transparent

Add chilies and oyster sauce and cook until chili is limp

Stir in the cabbage and carrot and cook for 1 minute

Add the prawns and cook until they turn pink

Stir in the rice, salt and pepper and cook until heat through. Serve immediately!

For the adventurous palate, a great side dish that compliments this recipe is Jaew Bong.  Discover more about Jaew Bong, check out www.jaewbong.com.

Enjoy..

Have an Asian dish of your own? Or you tried using our recipe?  Please send us a picture, we would love to post it! email pix to cook@avagroups.info

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