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Old 04-04-2011, 09:53 AM   #1
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ISO uses for Oyster Sauce

I'm still working on rounding out my kitchen staples and just bought some oyster sauce and am looking for places to use it. How do you use oyster sauce?
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Old 04-04-2011, 10:03 AM   #2
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I use it in lo mein and tonight I'll be using it in fried rice.

It's a staple in a lot of Chinese dishes you might see in a restaurant. It adds a nice flavor to a lot of stir-frys.
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Old 04-04-2011, 11:30 AM   #3
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I love steamed Pak Choi drizzled with oyster sauce
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Old 04-04-2011, 01:30 PM   #4
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Bolas, is Pak Choi that the same as Bok choy? I love it...so crisp, mild flavor, and a nice combo of healthy dark green leaves and white crunchy goodness.
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Old 04-04-2011, 02:12 PM   #5
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I mostly use it for sauce when stir frying. Here is my sauce recipe for Mongolian Beef

1/4 cup chicken stock
1/2 teaspoon sesame oil
1 teaspoon dark soy sauce
1 Tablespoon oyster sauce
1 teaspoon raw sugar

For chicken I would use regular soy sauce. If you have Hosin sauce you can add some of that and cut back on the sugar.
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Old 04-04-2011, 02:19 PM   #6
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I make a beef and smoked oyster dish that I serve on wilted lettuce...I add some oyster sauce to the filling as it simmers...kind of a chinese-style taco.
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Old 04-04-2011, 02:54 PM   #7
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Quote:
Originally Posted by Zhizara View Post
I'm still working on rounding out my kitchen staples and just bought some oyster sauce and am looking for places to use it. How do you use oyster sauce?
Me too!

I tried it with baby bok choy. I left the sugar out of the recipe and still found it a bit sweet.
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Old 04-04-2011, 03:17 PM   #8
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I bought some as a dipping sauce for some of my Bento, when I get back to cooking.
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Old 04-04-2011, 06:25 PM   #9
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Quote:
Originally Posted by CWS4322 View Post
I make a beef and smoked oyster dish that I serve on wilted lettuce...I add some oyster sauce to the filling as it simmers...kind of a chinese-style taco.
That sounds good. Do you have a recipe for us? Please?
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Old 04-04-2011, 06:30 PM   #10
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Me too!

I tried it with baby bok choy. I left the sugar out of the recipe and still found it a bit sweet.
Thanks, TL. I was thinking of using up some of that huge bag of bok choy with it.

I didn't think about non-uses until long after my OP, but this is also what I want to know - what it isn't good with.
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