ISO uses for Oyster Sauce

[Zhizara]

Thanks, PPO.

 

[Selkie]

Even more useful than oyster sauce, IMHO, I prefer Duck Sauce! Maybe it's my sweet tooth.

 

[jdthompson]

agreed, oyster sauce adds another dimension of flavor to anything stir fried. It adds a bit of sweet, a bit of salty and a bit of savory.

 

[Chef Tim]

I add a liitle bit when I'm making gravy. It adds a nice depth and doesn't taste "Asian".

 

[Zhizara]

Thanks everyone. I don't understand one thing, though. Several of you have mentioned oyster sauce being sweet. Mine isn't what I would call sweet at all. When I tasted the oyster sauce by itself, it didn't taste sweet at all.

I used it in my ala king the other night and it added a nice note to the dish.

I also started using Hoisin sauce recently. Now that is pretty sweet.

 

[spork]

I sometimes braise with oyster sauce. Rough ratio:

2 cups chicken stock
4 TBsp oyster sauce
3 TBsp sake rice wine
3 tsp soy sauce
2 tsp sesame oil (to taste)
1 pinch black pepper (to taste)

Stuff like tofu, bok choy, and broccolini.
You can thicken it at the end with a corn starch slurry.
Or, you can add additional chicken stock to taste for a soup base that's tasty, too.

 

[Zhizara]

Thanks so much, Spork.