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Mar 6, 2011 01:49 PM

Last minute...HELP! Cooking lo mein...

...and am out of oyster sauce. What do you suggest?

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  1. Disolve a tsp of cornstarch in 1 1/2 tsp of Sherry and add a few chopped shrimp. Heat some oil and fry until just done. Remove the shrimp and add a large clove of minced garlic, cook just long enough to flavor the oil in the pan, then add back the shrimp along with a splash of soy sauce, a pinch of sugar and a pinch of salt and about 10 ounces of water (or fish stock - chicken stock as a last resort) and stir until all comes to a boil. Lower heat to simmer for about 2 - 3 minutes. Combine 1 tsp (+/-) of corn starch with 2 - 3 tbsp of water or stock and use to thicken to desired consistancy.
    You can strain the shrimp out of the sauce of you like.

    3 Replies
    1. re: todao

      Wow. Thanks. Sadly, no shrimp, but I'll keep it in mind. I ended up going with hoisin sauce to replace the oyster sauce in the mixture, which involved soy and rice wine. It gave it a different flavor, but it wasn't bad. I had some nice spicy bean sauce, so it wasn't too sweet.

      1. re: suse

        You can use ground pork too, but I don't think it's quite the same.

      2. re: todao

        I'm confused. All of that just to take the place of oyster sauce?

      3. Try this or something close.

        Stir fry sauce

        ¼ cup chicken broth
        ¼ cup soy sauce
        2 tsps rice wine vinegar
        2 tsps sesame oil
        1 tsp rd pepper flakes
        1 tsp sugar


        Probably too late to help