Oyster Sauce
The Quirky Foodster Team
Ingredients
- Dried oysters (or oyster extract) — 100 g (3.5 oz)
- Water — 500 ml (2 cups)
- Soy sauce — 30 ml (2 tbsp)
- Sugar — 20 g (4 tsp)
- Cornstarch — 10 g (1 tbsp)
- Salt — to taste
Method
- Simmer dried oysters in water over low heat for 45-60 minutes until reduced by about half and deeply flavourful.
- Strain the liquid through a fine sieve or cheesecloth, pressing to extract maximum liquid; discard solids.
- Return strained liquid to a clean saucepan; add soy sauce and sugar.
- Mix cornstarch with a little cold water to form a slurry, then whisk into the sauce.
- Simmer 5 minutes until thickened and glossy; season with salt to taste.
Cultural Background: A savoury, caramel-coloured sauce made from reduced oyster extracts, oyster sauce was reportedly invented accidentally in 1888 by Lee Kum Sheung in Guangdong when a pot of simmering oysters was left too long, becoming a defining Cantonese pantry staple.
Tips: • Long, slow simmering of the dried oysters extracts the deepest, most concentrated flavour. • This sauce keeps very well due to its concentrated, slightly salty and sweet profile.
Variations: • Use vegetarian 'oyster' sauce made from mushroom extract as a plant-based alternative. • Add a splash of dark soy sauce for a deeper colour.
Storage: Refrigerate in a sealed bottle up to 2 months.
Reheating: Not applicable; used cold or added during stir-frying. Nutrition (per serving) Approx. 15 kcal, 0.5 g protein, 0 g fat, 3 g carbohydrate per 15 ml serving.
FAQs: What is oyster sauce traditionally used for? A stir-fry seasoning, marinade component, and finishing sauce across Cantonese and broader Chinese cooking. Is there a vegetarian version? Yes, mushroom-based 'vegetarian oyster sauce' replicates the umami depth without any seafood.
- Dried oysters (or oyster extract) — 100 g (3.5 oz)
- Water — 500 ml (2 cups)
- Soy sauce — 30 ml (2 tbsp)
- Sugar — 20 g (4 tsp)
- Cornstarch — 10 g (1 tbsp)
- Salt — to taste
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