It all started in 1888, when Chinese restaurateur Lee Kum Sheung got distracted while boiling a pot of oyster soup ... to in English as shaking beef. The sauce can add depth of flavor to stews ...

Beef and broccoli is a timeless Chinese dish that’s simple ... In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, cornstarch, beef broth, sugar, and sesame oil.

Treat your family or friends to a classic Chinese beef chow mein ... whisking with a fork until smooth. Stir in the oyster sauce, beef stock, brown sugar and sesame oil. Add black pepper to ...

Place the beef on a sheet pan in the oven ... Transfer broccoli from the pan to top the brisket. Drizzle oyster sauce on top of the Chinese broccoli and sprinkle with flax and sesame seeds.

The second week in the series on seasonings from around the world focuses on the oyster sauce that is used heavily in Chinese cuisine. While it goes well with meat, vegetables and tofu ...

Gon chow ngau ho – dry-fried beef ... oyster blade or flank. If you were to ask a Hongkonger what to serve with this, the chances are they would recommend the Yu Kwen Yick brand of chilli sauce.

As a classical sauce brand, Lee Kum Kee has become a kitchen essential across generations since it revolutionised Chinese cuisine with the invention of oyster sauce in 1888. However, as food ...