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Home > Recipes > Sauces, Marinades and Condiments > Oyster Sauce

Oyster Sauce

 

 

 

Oyster sauce is found in many Cantonese stir-fry dishes. Refrigerated, this sauce will keep for several months. You can also buy oyster sauce here.

 

Yield: about 4 cups

 

Ingredients:

2 cups of fresh oyster meat
3 cups of water
1 cup of bottled clam juice
1 teaspoon of salt
1 clove garlic
1 green onion, white portion only
1 slice of fresh
ginger, 1/8-inch thick
1/4 cup of soy sauce
1 teaspoon granulated sugar
2 teaspoons
cornstarch (corn flour)
3 tablespoons water

 

Directions:

Prepare meat and vegetables: Wash and drain the oyster meat, and peel and crush the
ginger.


In a saucepan, bring the oyster meat, water, clam juice, salt, garlic, green onion and
ginger to a boil on medium-high heat. Adjust the heat, cover, and simmer for 30 minutes.


Mix together the
soy sauce, sugar, cornstarch, and 3 tablespoons of water.
After 30 minutes, remove the lid from the saucepan and gradually add the cornstarch/sugar/soy mixture, stirring as you do so. Simmer for about another 10 minutes, stirring periodically.


Set a strainer (sieve) over a large bowl and pour the oyster mixture through it, keeping the liquid and getting rid of the solids (this includes the cooked oysters).


Refrigerate in a tightly sealed jar.



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