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Oyster Sauce Recipes

Updated on March 26, 2016
Patty Inglish, MS profile image

Patty collects recipes from past generations among ethnic groups, the 13 Original Colonies, the American Civil War & the 19th century.

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.

Oysters | Source

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.

Melting Butter
Melting Butter | Source

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

Stage two

  • 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

For a Thai version, add red and yellow bell peppers, some other vegetables, like bok choy, and some hot sauce or some spicy hot oil to the cooking process. (Public domain.)
For a Thai version, add red and yellow bell peppers, some other vegetables, like bok choy, and some hot sauce or some spicy hot oil to the cooking process. (Public domain.)

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

Comments and Responses

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    • Patty Inglish, MS profile image

      Patty Inglish 5 years ago from USA. Member of Asgardia, the first space nation, since October 2016

      That's very good! I love many South American dishes as well.

    • vespawoolf profile image

      vespawoolf 5 years ago from Peru, South America

      Surprisingly, in the South American world of few prepared foods, we can actually buy oyster sauce. Now I know what to do with it! Thanks for another great hub.

    • profile image

      vinsanity 6 years ago

      This looks so good. Usually I don't eat Oysters, but this might make me want to!

    • pisethz profile image

      pisethz 7 years ago

      oh thanks you that look nice

    • It's just me profile image

      It's just me 8 years ago from Alaska

      Oh thank you, some of the places I've lived it's really hard to get imported foods.

    • Ben Zoltak profile image

      Ben Zoltak 8 years ago from Lake Mills, Jefferson County, Wisconsin USA

      Yum, I am an oyster fiend, although usually I prefer raw on the half shell. Thanks for the breakdown and the recipes Ms.Inglish, I've seen the Oyster Sauce jars at the grocery and wondered what they were about!

    • Lisa Luv profile image

      Lisa J Warner AKA Lisa Luv 8 years ago from Conneticut, USA

      Now this made me hungry for something good to eat..thank you

    • jycmba profile image

      jycmba 8 years ago from Los Angeles CA

      Yes, this is definitely a nice quick stir-fry sauce. It goes really well with almost any of the Asian vegetables - bok choy, on choy and, of course, Chinese broccoli, as well as many regular veggies such as regular broccoli, cabbage & mixes. Great for a quick side dish or sometimes I'll simply have some stir-fried vegetables and rice. Thanks for sharing some other interesting ideas to for using this versatile ingredient!

    • Itswritten profile image

      Itswritten 8 years ago from Detroit, Michigan

      I never liked Oyster or other types of seafood but shrimp and maybe some fish.

    • Patty Inglish, MS profile image

      Patty Inglish 8 years ago from USA. Member of Asgardia, the first space nation, since October 2016

      Shalini - Yes, do try it. You'll love it and you can adjust the seasonings as you like.

      skgrao - Yes, in fact. A friend taught me this dish about 8 years ago. Thanks for posting!

    • skgrao profile image

      S K G Rao. 8 years ago from Bangalore City - INDIA.

      Can you make Hyderabad Shahi Biryani.

    • Shalini Kagal profile image

      Shalini Kagal 8 years ago from India

      Thank you for that oyster sauce recipe - I buy it - but this sounds so easy to make! I usually use a bit in Thai or Malaysian recipes. Those recipes up there all sound mouth watering!