Oyster Sauce - Glossary of Chinese Ingredients and Cooking Terms

Definition: A rich sauce made from boiled oysters and seasonings, oyster sauce does not have a fishy taste at all (boiling the oysters takes care of that). This rich sauce with a savory flavor is used in meat and vegetable dishes, and is an important ingredient in Cantonese cooking. Oyster sauce brands have a wide price range; steer clear of the cheaper brands if possible, as they usually contain MSG.

Although the Buddhist vegetarian diet does permit the eating of oysters, vegetarian brands that use mushrooms as a substitute are available. Oyster sauce is normally sold in bottles, but is sometimes sold in cans. Be sure to refrigerate bottled oyster sauce after opening. For canned oyster sauce, transfer to a closed jar and refrigerate.
Recommended Brands:
Regular Oyster Sauce: Hop Sing Lung, Lee Kum Kee
Vegetarian Oyster Sauce: Lee Kum Kee

Written by Rhonda Parkinson

Examples: Recipes Using Oyster Sauce:
Restaurant-Style Beef With Broccoli
Beef and Broccoli Lo Mein - made with Ramen noodles
Brown Sauce

How to Store Chinese Sauces and Seasonings

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