How to use oyster sauce

Oyster sauce is a rich, savory sauce made from oyster extracts, salt, sugar, and sometimes soy sauce thickened with cornstarch. It originated in Guangdong, China, in the late 19th century, purportedly by accident when a street vendor cooking oyster soup let it simmer for too long, resulting in a thick, brown sauce. Recognized for its ability to enhance umami flavors, oyster sauce is a cornerstone in Cantonese cooking and has spread in popularity across Asia and the world. It’s commonly used in stir-fries, as a marinade, and as a seasoning in a wide variety of dishes, adding depth and complexity to meats, vegetables, and noodles.

• Season the thinly sliced chicken breast with salt and pepper to taste.
• In a large pan or wok, heat the vegetable oil over medium-high heat. Add the minced garlic and stir-fry until fragrant, about 30 seconds.
• Add the seasoned chicken slices to the pan and stir-fry until they are just cooked through, approximately 3-4 minutes. Remove the chicken from the pan and set aside.
• In the same pan, add the broccoli florets and water. Cover and let steam for about 2 minutes until the broccoli is bright green and tender-crisp. Drain any excess water.
• Return the chicken to the pan with the broccoli. Add the oyster sauce and soy sauce, tossing everything to coat evenly. If a thicker sauce is desired, add the cornstarch-water mixture and stir until the sauce has thickened, about 1 minute.
• Serve the stir-fry hot, ideally over a bed of steamed rice or noodles.

Storage Tips

Unopened oyster sauce can last for up to a year in a cool, dark place. Once opened, it should be refrigerated and ideally used within six months for the best flavor.

Useful Properties of Oyster Sauce

Oyster sauce is a good source of some minerals like zinc and selenium, found naturally in oysters. These nutrients are essential for immune function and antioxidant defenses. However, given its concentrated flavor, oyster sauce is typically used in small amounts, so its nutritional contribution to a dish is limited.

Interesting Facts

• Accidental Creation: The invention of oyster sauce is attributed to Lee Kum Sheung, who accidentally reduced his oyster soup to a thick sauce, which became the foundation of the Lee Kum Kee brand.
• Versatility in Cooking: Beyond its staple status in Chinese cuisine, oyster sauce is used globally in various dishes to add a layer of flavor complexity, demonstrating its versatility.
• Nutritional Content: While oyster sauce adds a burst of flavor, it is high in sodium, making it a condiment to be used in moderation for those monitoring their salt intake.

Oyster sauce is celebrated for its umami-packed flavor, enhancing the taste profiles of countless dishes. From simple stir-fries to elaborate marinades, its application in cooking spans a wide spectrum, making it an indispensable ingredient in culinary traditions around the world.