Today's dish is inspired by a popular Chinese restaurant menu item: Stir-fried pork and potatoes with oyster sauce and black pepper. The combination of pork, potatoes, and bell peppers makes for an amazing stir-fry. It's great for meal prep and lunch boxes too. Refrigerate for 2-3 daysFreeze for 2 weeksFrom a kitchen that brings love and comfort.

I love the combination of oyster sauce and curry powder, so I tried it with chicken.This sauce is also delicious with pork chops. If you don't like garlic, you don't need to use it. Recipe by Usagi-

Oyster sauce and mayonnaise complement each other, so I thought oyster sauce and ketchup would go well together too. It turned out delicious ♪ Recipe by Pukuttopukumaru

Suan Ni Bai Rou can be translated loosely as "white meat with grated garlic"; suan ni means grated garlic and bai rou is white meat. Don't be fooled by how complex and fancy this dish is usually presented. It's actually very simple to make. The key is to boil the pork with rice wine, ginger, and star anise until tender and juicy with no porky smell. The main ingredient is pork belly, and served with a few veggie options such as cucumber and tomato.The choice of meat cut for the sliced pork with garlic sauce is usually pork belly. If you want to use something leaner, you can use pork shoulder. However, keep in mind that the meat texture will be firmer after being boiled than the pork belly. With the pork belly, you can even slice off the skin before boiling if you don't like it. I found that the skin adds texture to the meat.Youtube video: https://youtu.be/z1anMjuuhlE

I tried using umami-rich oyster sauce to flavor a dish with everyday ingredients.Firm tofu will stay intact, and silken tofu will fall apart a bit and be nice and soft. Use whichever you prefer.By mixing the pork with katakuriko potato starch flour and vegetable oil, it will become nice and tender. Also the sauce will be thickened by the starch flour on the pork.If you add a bit of doubanjiang spicy bean sauce, it will become a spicy dish. For 4-5 servings. Recipe by Junchan

This dish is a great little weeknighter. It's super-quick, budget-friendly, and easy to whip up. Not to mention, it's pretty darned tasty.

This is a yakisoba that doesn't use the usual sauce flavor, made with everyday ingredients. Just adding oyster sauce gives it the taste of restaurant yakisoba.The origin of this recipeI had leftover yakisoba. I think it would have been more authentic with bok choy or wood ear mushrooms, but it was inexpensive and delicious as it was.

A dish with a rich texture and seasonal flavor. Enjoy the nutritious stems as well. This hearty dish is easy for kids to eat and makes a great main course. Pre-boiling ensures no mistakes.The origin of this recipeI thought the combination of beef and oyster sauce would go well with the texture of cauliflower, so I decided to try it.

There are many recipes for layered and steamed cabbage and pork, but I like the rich flavor of oyster sauce so I tried creating my own version.By freezing the cabbage, the fibers get broken down and become very soft when cooked. If you don't have the time you can skip this step though! Use this trick when you need soft cabbage leaves for cabbage rolls and so on. For 2 small servings. Recipe by Yamatomon

A family favorite. Stir-fried udon with oyster sauce. It's very easy to make. How about a quick lunch with ingredients from your fridge? Recipe background: I love oyster sauce and sesame oil. I change the ingredients based on what's in the fridge. This is our family's go-to stir-fried udon. The kids love it too.

Oyster cooked with butter and soy sauce is standard dish over here in Japan. However, I upgrade everyone's favorite recipe with garlic and green onion and it goes just fine! I like to serve it with buttered rice.

A simple pork sauté with a refreshing onion-rich sauce. It's seasoned to go perfectly with rice! The origin of this recipe: I wanted to enjoy a refreshing pork sauté.