Oyster Sauce Recipes
Sauces From the Sea
While not everyone is familiar with oyster sauce and its uses, it is becoming increasingly popular in the home kitchens of people that love Chinese, Thai and other Asian cuisines.
Oyster sauce is an aromatic ingredient, in the class with onions and other vegetables that have an aroma and flavor to withstand long cooking times. They are persistent elements of a dish that are not depleted ot diminished by cooking.
I learned about oyster sauce and fish sauce from Thai friends and hope you enjoy the recipes below. We can begin with a recipe for oyster sauce itself.
Simple Oyster Sauce Recipe
- 8 oz (half pound) oysters, shucked, with juice
- 1 Tbsp water (I use spring water)
- 1 tsp salt
- A bottle of Lite soy sauce
1/2 Tbsp dark soy sauce
- Save the oyster juice and mince up the oysters.
- Put minced oysters into a pot.
- Pur in the water and oyster juice and bring to the boil.
- Immediately lower heat to medium-low and simmer (covered) for 10 minutes.
- Remove from heat to a hot pad, add salt to taste and set aside to cool to room temperature.
- When cooled completed, sieve the oyster preparation through a fine-mesh sieve into a large measuring cup.
- Add 2 Tbsp lite soy sauce for each 1/2 cup of liquid you have. Pour all into a clean pot.
- Add the dark soy sauce and bring the pot to the boil.
- Immediately lower heat to low and simmer 5-7 minutes.
- Remove from heat to a hot pad and cool again as before.
- When cool, pour into a clean container with a lid and use within 30 days.
Oyster Gravy With Butter And Garlic
Stage one (Gather)
- 4 Tbsp Butter (not margarine)
- 1 Cup chopped green onions - Trim, then use all of the white sections and about half of the green tails.
- 8 oz (one half pound) Oysters, shucked
- 2 Cups oyster juice - This will come in the packaged oysters or you can ask your seafood department attendant for help. You may also find bottled oyster juice in the Asian aisle of your grocery. Better yet, you may have better success at the Asian market.
- 1 tsp each of thyme and oregano and 2 tsp basil
- 1 clove garlic, minced
- 2 Tbsp oyster sauce
- 4 Tbsp Butter
- 2 Tbsp all purpose flour
- 1 Cup heavy cream
- Salt and pepper, to taste
- In a skillet or wok, melt butter over medium heat.
- Add onions and stir until just softened.
- Meanwhile, in a mixing bowl place Stage I oysters and juice, thyme, oregano, basil, minced garlic, and oyster sauce. Stir well.
- In a pot over medium heat, place the second portion of butter, add the flour, and mix well.
- Add in the contents of the oyster bowl and stir until thickened.
- Add the contents of the skillet and cook and stir again until thick.
- When thick add cream, salt, and pepper and serve over meats, rice, or vegetables.
Thai Pepper Steak
- 1 lb round steak, sliced into strips about 2-3" long
- 3 green onions, cut into 1-inch lengths and using some of the green sections [You can use one large yellow onion and cut it into squares as an alternative.]
- ¼ Cup vegetable oil
- 1 Cup fresh bean sprouts
- 1 Green bell pepper, cut approximately to 1-inch-squares
- ½ Cup celery, sliced
- 2 Cloves garlic, minced
- 3 Tbsp Lite soy sauce
- 3 Tbsp oyster sauce
- ½ Cup beef stock
- 1 Tbsp corn starch for thickening and 1/4 Cup water (I use spring water)
- Salt and pepper, to taste
- Cooked white rice or fried rice
- Chopped parsley
- In a wok or large skillet, heat oil and stir fry beef until brown.
- Add onions, peppers, celery, garlic, bean sprouts, beef stock, soy sauce, and oyster sauce. Stir and heat 5 minutes.
- Pour corn starch into ¼ Cup of water, stir, and add to the wok. Stir while thickening.
- Taste and add seasoning, if needed.
- Remove from stove top and serve over rice. Garnish with chopped fresh parsley.
Leg of Lamb: Butchering Techniques & Cooking Tips
Grilled Butterfly Leg of Lamb
- 1 Leg of Lamb - Butterflied at the butchers
- Combined for brushing sauce:3 Tbsp Lite soy sauce, 2 Tbsp oyster sauce, 1 tsp white vinegar, and 3 Cloves garlic, minced
- Remove excess fat from the lamb.
- With a very sharp knive, score the lamb 1/4" deep on both outside skin areas like a ham to make a diamond pattern. Brush the scored skin with sauce, rub it in gently and let set 5 minutes.
- Put the lamb over grill coals, skin side down, and brush sauce over the entire top.
- Turn lamb after 10 minutes and brush the skin side side with sauce. [NOTE: You can also oven roast the lamb, turning the meat and basting it about every 15 minutes.]
- Keep turning the meat every 10 minutes if on a grill, and brushing sauce on until the meat is the degree of cooking you want.
- After one half hour, the meat in the thickest section of the leg should be medium rare and the thinner areas should be medium.If the thinner areas cook too fast, cover them with foil.
- When done to your liking, remove the lamb from the heat, let rest 10 minutes ot absorb juices; carve and serve.
Note: Walnut sauce also goes very well with leg of lamb and can be used for a sauce over slices of this delicious grilled or roasted meat. Together, they make a good alternative to other meats used most often at Thanksgiving, Christmas, New Year's, and other Winter Holidays. This leg of lamb may also be very good for some Jewish Holiday meals at this time of year.
© 2009 Patty Inglish
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