What do you use oyster sauce with?
I own a bottle of it, but what do I put it on?
While not everyone is familiar with oyster sauce, it is becoming increasingly popular in the home kitchens of people that love Chinese, Thai and other Asian cuisines. it can be used with American foods as well... read more
I'm not sure that you would want to put it on anything by itself but it's great in most Asian dishes. I'd make some stir-fry with things like bell pepper, carrots, onions, snow pea pods, and whatever protein you like. Mix the oyster sauce with some soy sauce, a little olive oil (you could use sesame oil or something similar if youve got it), some chili paste if you want it spicy, some scallions, and whatever other spices you like.
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As a full-fledged Chinese person, I'm all too familiar with how to use oyster sauce. It is one of those ubiquitous items in a Chinese kitchen.
Oyster sauce makes any stir-fry tasty. Just sautee some garlic, add slices of meat(if you like meat)--cooked til it done, add vegetables, add 1 tb of oyster sauce, mix well and season with salt and pepper to taste. Dish out and enjoy.
Chinese chow-mein and fried rice also use oyster sauce. It is always used with sesame oil, soya sauce, salt and pepper to taste. Sautee garlic, add meat,add vegetables, add noodles or rice, oyster sauce and then season with soya sauce, salt, sugar and pepper.
We flavor certain soups with oyster sauce too. Oyster sauce can also be used as a condiment. A good easy one: 2 tbs. of oyster sauce, 1/2 ts of sesame oil, 1 ts. of soya sauce, some chili flakes if you like it hot, 1/2 ts of brown sugar--mix it up and enjoy with freshly steamed shrimp, dumplings, wantons and spring rolls.
Of course, all the above are just some common ways. Oyster sauce can be used in many creative ways-limited only by creativity.
Check out my hubs for Asian food recipes and health articles.
I grew up eating scrambled eggs made with a touch of oyster sauce...
I see it used in asian dishes like pad thai, I used it for some spicy thai noodles with sesame oil, a little ginger and shredded carrot - a recipe in a Rachel Ray cookbook. I had to go to the store to buy it and I still have it around somewhere. It has definitely become more popular.
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