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Stir-fry with Oyster Sauce?

puffinsmuffins Oct 8, 2009 07:44 AM

So, I went nuts at this cool Asian food market in Virginia the other day.

As a result, I have an entire bottle of Oyster sauce and I'm not quite sure what to do with it. I know it's used in a lot of different stir-fry sauces but I need a recipe.

I was planning on using some pork, some tofu and the oyster sauce. I also have tons of fresh veggies. Can anyone think of something yummy to do with all this? I also have sesame oil, soy, fish sauce, Siracha, curry paste, so on so forth, so I'm pretty well stocked.

  1. shaogo Oct 8, 2009 07:51 AM

    As an Asian food maven, I can only tell you to "go nuts" now that you've got all these great ingredients.

    I find that the best way to utilize oyster sauce in a stir-fry is at the end of cooking. Otherwise it caramelizes the wok and gets messy.

    You can certainly shred the pork, stir-fry it with as much garlic as you can stand (don't use ginger for this one). Chop up some scallions into the mix. Add the tofu and then the oyster sauce -- sparingly -- and as much Sriracha chili sauce as you can tolerate, then make it bubble and serve.

    A super-classic dish is Chinese broccoli (or, as I use, broccoli rabe) that's been steamed and then sauced with oyster sauce that's been bubbled, to thicken, after adding a bit of white wine and some minced shallots.

    1 Reply
    1. re: shaogo
      fourunder Oct 8, 2009 07:58 AM

      In my neck of the woods, whenever I was served Chinese Broccoli steamed......the oyster sauce has always been simply drizzled or poured over the top....never a sauce.

      I believe the classic Oyster Sauce or brown gravy for many dishes, e.g. Beef with Oyster Sauce, is made with Chicken Stock, Sherry, Oyster Sauce, Cornstarch.....maybe some minced garlic and dark soy sauce for coloring. Salt, MSG and White Pepper optional.

      I agree with (shaogo), to finish at the end with Oyster Sauce...tossing to coat any protein, noodles or vegetables.

    2. l
      luniz Oct 8, 2009 08:33 AM

      I blanch yau choy, then chop and stir fry it with garlic & maybe ginger, then turn down the heat and drizzle with oyster sauce and stir. I suppose you could steam it instead of blanching. Any leafy green, especially slightly bitter stuff would work good with this, since the oyster sauce is sweet.

      1. JungMann Oct 8, 2009 08:47 AM

        For tonight's pork meal, stir fry the pork with scallions, garlic, chilies. Season that with some sesame oil, soy sauce, a dash of fish sauce and some of the oyster sauce and a bit of sugar and pepper to round out the flavors. Thicken the sauce and serve over steamed silken tofu.

        If you want to stir fry greens for the side, blanch tough greens such as broccoli, Chinese broccoli or asparagus. Stir-fry with garlic, when nearly cooked through add oyster sauce, Shaoxing or sherry, soy sauce, pepper and sugar with water to reduce and steam the vegetables. If you are using leafy greens, omit the water and simply season with the other 5 ingredients.

        1. Sam Fujisaka Oct 8, 2009 10:01 AM

          Stir fry pork and set aside. Blend up and stir fry aromatics - ginger, garlic, shallots, chiles or Sriracha, some fish sauce - and stir fry; add tofu and greens. Add back the pork; add a bit of oyster sauce or sesame oil. Done.

          1. r
            rockycat Oct 9, 2009 06:16 AM

            I love oyster sauce. It gives such a distinct sweet/salty/rich flavor. For a slightly fusion-y prep, you can mix oyster sauce, soy sauce, and crushed garlic (add a touch of rooster sauce if you like) and spread it on a steak before grilling/broiling. All that umami really enhances the beef.

            1. p
              pgwiz1 Oct 19, 2009 02:56 PM

              I make green beans with oyster sauce. In a cup, mix some chicken stalk, oyster sauce and corn starch. In a pan, saute green beans with some garlic (add garlic later so it doesn't burn). Once the beans turn the nice bright green color, add some slivered almonds and the oyster sauce mixture. Bring it to boil and the whole thing will thicken. I am sure you cadd other things like Tofu or chicken to this...I usually make it as a side dish

              1. MrsCheese Oct 19, 2009 07:16 PM

                1/4-1/3 c. oyster sauce with ~2 T. broth, 1T. sherry, 1 t. sesame oil, 1 t. cornstarch. Add at the end of your stir fry and heat until it thickens up. I usually season the meat with soy sauce before stir frying it, and then stir fry the veggies with garlic and ginger, then add everything together with the sauce.

                1. ipsedixit Oct 19, 2009 10:58 PM

                  As an alternative to stir-fry, you can make a salad dressing out of oyster sauce.

                  Combine soy sauce, rice wine vinegar, oyster sauce, diced garlic, sugar and sesame oil to make a tasty dressing for salads.

                  1. f
                    foodpoisoned Oct 20, 2009 08:10 AM

                    My generic slapdash stir fry sauce is just made to taste, but it's approximately two parts oyster sauce to one part soy sauce, a dash of rice wine, grated ginger, minced garlic, and white pepper. I'll add a little five spice if I'm in the mood for it. I use that for basic stir fries and also for fried rice.

                    1 Reply
                    1. re: foodpoisoned
                      Sam Fujisaka Oct 20, 2009 10:57 AM

                      If you stir fry at real work yer ass off temperatures, you'll find that the sugar in the oyster sauce burns immediately.

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