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Old 04-05-2011, 11:46 AM   #21
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Thanks, PPO.
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Old 04-05-2011, 11:52 AM   #22
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Even more useful than oyster sauce, IMHO, I prefer Duck Sauce! Maybe it's my sweet tooth.
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Old 04-05-2011, 11:53 AM   #23
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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.
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Old 04-06-2011, 04:43 PM   #24
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I add a liitle bit when I'm making gravy. It adds a nice depth and doesn't taste "Asian".
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Old 04-06-2011, 05:45 PM   #25
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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.
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Old 04-06-2011, 10:50 PM   #26
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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.
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Old 04-06-2011, 10:56 PM   #27
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Thanks so much, Spork.
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