Oyster sauce:

  • 3 dl oyster sauce
  • 1 dl fish sauce
  • 1 dl soy sauce
  • 1 dl yellow beans paste
  • 1 dl cane sugar
  • 100 g ginger
  • 2 Thai chillies
  • 1 garlic bulb
  • 1 bunch of basil
  • 1 tbsp black pepper

Put all ingredients into a blender and blend into a homogeneous paste. It is a good idea to make a larger quantity, as the sauce will keep for a long time in the refrigerator. This way, you will be prepared for the next time you will use the wok. Having a prepared sauce in your fridge, your supper will be ready in less than 20 minutes.

This sauce goes well with vegetables as well as meat, rice, noodles, etc.


DEEP-FRYING IN A WOK: If you do not have a deep frier, a wok with oil is the ultimate means for deep-frying. Why? Because a wok is thinner and, thus, it is easier to maintain a (high) temperature, allowing you to fry rather than end up boiling your subject in the oil. A wok is deep, and bowel shaped. For this reason, you will use less oil. Always use vegetable oil for frying (with the exception of olive oil).

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