If you do not like fish and for this reason think that oyster sauce is not for you, then you are deeply mistaken. This seasoning popular in Asia does not have a fishy aftertaste, moreover, it does not even smell of seafood, although it is made from oysters or oyster extract. The sauce has a thick, jam-like consistency, dark brown, almost black in color. If you try this sauce for the first time, not knowing what it is made of, it may seem to you that its main ingredient is rich beef broth.

Asians appreciate oyster sauce not only for its unique taste, but also for the undoubted benefits that the sauce made from real oysters has. After all, it contains a lot of phosphorus, potassium, zinc, copper, amino acids and other valuable elements. It will provide many benefits if consumed in moderation. A lot of it is not required: a few drops of the product can completely transform rice or other dish cooked on the stove.

Asian food lovers can find oyster sauce in the store, but they cannot be guaranteed that no harmful additives were used in its manufacture. Therefore, it will be much better if you decide to make the oyster sauce at home.

What is oyster sauce eaten with?

Realizing that seafood is at the heart of oyster sauce, many housewives make the mistaken conclusion that it is suitable for fish dishes. It, of course, can be served with fish, but it will not be the most harmonious combination. Oyster sauce goes much better with meat, especially fried over high heat.

Oyster sauce can be served with pork, including grilled pork, as well as with barbecue. No less harmonious combination is obtained with poultry meat. Oyster sauce is also added to rice and vegetables when cooking them, they do this a few minutes before cooking in order to maximize the benefits of the sauce.

It is also a good idea to add a few drops of the sauce to the fish and seafood soup. It will acquire a pleasant shade and become even more appetizing.

Of the seafood with oyster sauce, shrimp is best combined.

Cooking features

This is not to say that the preparation of oyster sauce requires great skill from the hostess, especially if it is prepared from the extract. However, knowledge of the intricacies of technology does not hurt, because we are talking about an exotic sauce for our area.

• If you decide to make a sauce with fresh oysters, wash them thoroughly in running water and be sure to scrub with a brush to remove any oily deposits.
• Boil the oysters for 10 minutes directly in the shell. This will help to detect low-quality specimens: if the shell has not opened during this time, the oyster in it, most likely, is already dead and can easily be poisoned.
• Strain the oyster sauce before pouring it into the bottle. Moreover, this must be done before the sauce thickens. As a result of the previous heat treatment, the sauce will have time to soak up the aromas of spices, so it is not necessary to keep them in it for a long time.

If you have poured ready-made oyster sauce into sterilized jars or bottles, then you can keep it in the refrigerator for quite a long time: within a month, you definitely do not need to worry about it.

Basic Oyster Sauce Recipe

Video recipe for the occasion:

• peeled oysters with the liquid in which they were boiled or marinated - 0.22 kg;
• light soy sauce - 50 ml;
• dark soy sauce - 15 ml;
• water - 20 ml.

Cooking method:

• Wash, peel the oysters. Boil. Remove from broth when shells are open and chop finely.
• Pour the soy sauce over the oysters, after mixing the two varieties and adding a little water or liquid in which they were marinated or boiled.
• Put on low heat and simmer until the sauce has evaporated by a third.

Based on this recipe, you can prepare various versions of the sauce by adding fried sesame seeds, ginger and other ingredients to it to taste.

The classic oyster sauce recipe

• fresh oysters - 0.45 kg (can be replaced with canned ones in the amount of 0.25 kg);
• onions - 40 g;
• garlic - 1 clove;
• butter - 80 g;
• wheat flour - 35 g;
• grated ginger root - 20 g;
• thyme - 5 g;
• dried basil - 5 g;
• chicken broth - 120 ml;
• soy sauce - 60 ml;
• cream - 120 ml;
• marinade or broth from oysters - 60 ml.

Cooking method:

• Peel and boil the oysters. Throw away the unopened ones, remove the rest from the shell and finely chop.
• Peel the onion, cut a piece from it and chop it with a knife into small cubes.
• Chop the garlic finely and mix with the onion.
• Melt butter in a frying pan, put onion and garlic in it and fry for 5-7 minutes.
• Add ginger and fry for another 2-3 minutes.
• Add the spiced oysters and cook over low heat for 5 minutes.
• Combine the oyster marinade, soy sauce, cream, and chicken stock.
• Pour the sifted flour into a frying pan with oysters, mix.
• Whisk the oysters and vegetables constantly and pour in the resulting liquid in a thin stream. Cook, whisking, for another 5 minutes.
• Strain the sauce or whisk it with a blender while chopping the main ingredients harder.
• Return the sauce to the saucepan. Simmer over low heat, stirring occasionally, until the sauce becomes thick.

Natural oyster soy sauce is expensive and requires a bit of magic, but it tastes better than your wildest expectations.

A simple oyster sauce recipe

• oyster extract - 25 ml;
• corn or potato starch - 20 g;
• caramelized sugar - 5 g;
• water or broth - 0.5 l.

Cooking method:

• Dissolve the sugar in the broth, add the oyster extract to it and cook for 10 minutes.
• Pour off some liquid, cool. Dissolve the starch.
• Add the starch to the broth and cook the sauce until it is almost as thick as the jam.

A person who does not have even a little culinary experience can cook oyster sauce according to the recipe given. At the same time, meat dishes with it will look very unusual, and their taste will almost certainly shock you.

If you wish, you can make an imitation oyster sauce. To do this, instead of oysters, you will need dried shiitake mushrooms in an amount of 50 g instead of 220 g of peeled oysters. They will first need to be soaked in water and rinsed, and then used instead of oysters, based on any recipe you like. The resulting sauce can be distinguished from the oyster sauce only by a true connoisseur of Asian cuisine.

Originating in China over 100 years ago, oyster sauce has greatly influenced Chinese cooking, becoming a necessary and most popular seasoning in daily life. This sauce is now very popular in different countries of the world.

There is no monosodium in CHOY SUN OYSTER SAUCE, so it is considered a pure and natural product. Used for frying, marinating and preparing food mixtures. It is also served as a seasoning for ready meals.

Oyster sauce is a widely used seasoning. The oyster sauce has a great taste with a pronounced oyster aroma and moderate thickness. It contains many amino acids necessary for the human body. Any dish that tastes salty can be cooked with oyster sauce.

Possible use:

1. Vegetable sauce

Add oyster sauce, sugar, sesame oil to cooked vegetables (Chinese cabbage, broccoli, etc.) for an original taste.

2. Marinade for tofu (tybu)

Top the steamed tofu with the oyster sauce, sugar, minced garlic and chili, and sesame oil.

3. Glossy sauce in the roast. Just add in the last few minutes to your roast for a sophisticated flavor.

Fried shiitake mushrooms, zucchini, yellow and / or red bell peppers, etc. season with 1 tsp sauce. sugar, 2 tbsp. l. oyster sauce, water. Saute until the vegetables are covered with an evenly glossy sauce.

4. Brown sauce like in a restaurant.

Heat the vegetable oil, add chopped garlic and fry for 1 minute. Stirn f CHOY SUN OYSTER SAUCE with chicken broth, sugar, add to the sautéed garlic and bring to a boil. Starch, diluted in cold water (1: 2), add, stirring, into the sauce. Add ground black pepper to taste, chopped green onions. The sauce is ready. Serve with crabs and lobster.

5. Aromatic ingredient in fried rice.

Fry a couple of eggs while stirring. In another skillet, sauté the ground beef with the peas and diced carrots. Add 1 tsp sugar, 4 tbsp. oyster sauce, boiled rice and fried eggs. Stir and cook for a few more minutes.

6. Together with beef and broccoli.

Add 2 tablespoons to the fried beef and broccoli. dry sherry, 1 tsp. sugar, 2 tbsp. CHOY SUN OYSTER SAUCE and black pepper to taste. Fry, slowly add starch diluted in water (1 tablespoon), stir continuously until the sauce thickens.

7. Chinese style barbecue sauce.

Marinade: 2 tablespoons oyster sauce Choi Sun (CHOY SUN OYSTER SAUCE), 1 tsp. sesame oil, 2 tsp brown sugar, orange or pineapple juice, black pepper, 2 tsp. ketchup, 1/2 tsp dijon mustard.

Coat the meat steaks with marinade and place in the cold for 30 minutes. Fry the steaks for 5 minutes on each side, brushing with the remaining marinade.

Ingredients:
250 gr egg noodles
450 gr chicken legs
2 tablespoons peanut butter
100 g carrots, chopped
3 tbsp oyster sauce
2 eggs
3 tbsp cold water

Instructions: 1. Place the noodles in a large bowl, cover completely with boiling water and leave for 10 minutes.

2. In the meantime, remove the skin from the chicken legs. Cut the meat into small pieces with a sharp knife.

3. Heat the peanut butter in a wok, add the chicken and carrot pieces and fry for 5 minutes.

4. Drain the noodles, add the noodles to the wok, fry for another 2-3 minutes.

5. Beat the oyster sauce, eggs and 3 tablespoons of water. Sprinkle the noodles with the sauce, fry for another 2-3 minutes until the eggs are tender.

Arrange on plates and serve hot

Ingredients:
1 kg of beef
tomato
bell pepper
5cm fresh ginger
2 tbsp oyster sauce
peppercorns
olive oil
half lemon
soy sauce

Preparation:
Of course, ginger in combination with fresh lemon juice gives the meat a special taste.

Finely chop the beef, peel the ginger, grate, squeeze the juice and marinate the meat in it for 5 minutes. Meanwhile, grind the peppercorns and put in hot olive oil, remove the pan from the heat, pour in the oyster sauce, stir, add the meat and fry over high heat. Immediately put pepper, cut into strips and continue to fry until tender.

In 0.5 sec. until ready, add the tomatoes, cut into large cubes (if the cherry is whole) and immediately turn off the heat, cover and let it simmer for 1-2 minutes. In a separate cup, squeeze the juice of half a lemon and add 2 tsp. soy sauce. Pour this juice over the meat during serving and salt to taste.

Composition:

1 tablespoon vegetable oil
4 garlic cloves, chopped
450 g pak choy cabbage, cut into 4 pieces lengthwise
2 tablespoons soy sauce
4 tablespoons oyster sauce
4 tbsp water
1 tablespoon toasted sesame seeds

Crispy and sweet Chinese herbs go well with oyster sauce.

Preparation:

1. Heat oil and fry the garlic for 1 minute until pale golden brown. Add pak choy, oyster sauce and water. Reduce heat, cover and cook 3-4 minutes, until cabbage is tender and covered in sauce.

2. Try the sauce before serving, you may need to boil it for a few more minutes to make it slightly boil down. Place pak choi on a platter, top with sauce and sprinkle with sesame seeds.

Ingredients:

Pork small medallions 350g,

tomatoes 2 pcs,

½ onion,

2 eggs,

salt ¼ tablespoon,

boiled rice 450g.

Marinade:

sesame oil 1 tablespoon

corn starch 1 tablespoon,

choy Sun oyster sauce 1 ½ tablespoon.

Sauce:

sugar 2 tablespoons,

Starch ½ tablespoon,

ketchup 6 tablespoons,

water 5 tablespoons.

Preparation: Lightly beat the medallions and pickle. Finely chop the onion and tomatoes, beat the eggs. Fry eggs in 2 tablespoons of oil, add rice, salt, fry and set aside. Fry the medallions in 2 tablespoons of oil until tender, set aside. Fry onions in 1 tablespoon of oil, add tomatoes and sauce, stirring occasionally, bring to a boil. Pour the sauce over the pork and rice and serve hot.

Ingredients:

500 g beef fillet or rump steaks

1/4 tsp salt

1/2 tsp Sahara

2 tbsp. l. thick soy sauce

1 tsp corn starch

1-2 tbsp. l. water

2 tsp sesame oil

2 medium carrots

3 cloves of garlic

2 cm ginger root

4 stalks of green onions

5-6 st. l. peanut or corn oil for roasting

1 tbsp. l. rice wine or dry sherry

1 tsp corn starch

6 tbsp. l. broth

3 tbsp. l. oyster sauce

Cooking method: Cut the meat across the fibers into thin slices. Mix all the ingredients of the marinade in a bowl, pour the resulting mixture over the meat, mix again and leave to soak. Cut the carrots into strips, finely chop the garlic, ginger and the white part of the onion, chop the green part of the onion into rings. 5 tbsp. l. Heat the oils in a wok or in a deep frying pan, stew the garlic, ginger and white onion, add the meat and, stirring occasionally, fry vigorously for 2 minutes. Add rice wine and keep stirring. Take out the meat. 1 tbsp. l. Heat oils in a wok or in a frying pan, stirring occasionally, fry the carrots, cover and simmer for 1 minute. Mix cornstarch with broth and oyster sauce and add carrots. Mix well with meat, cook for a short time, stirring occasionally. Sprinkle with onions. Serve on a heated platter.

Composition:

egg noodles - 250g
chicken legs - 450g
peanut butter - 2 tablespoons
carrots (chopped) - 100g
oyster sauce - 3 tablespoons
egg - 2 pcs.
water (cold) - 3 tbsp.

Preparation : Place the noodles in a large bowl, cover completely with boiling water and leave for 10 minutes, while skimming the chicken legs. Cut the meat into small pieces using a sharp knife. Heat the peanut butter in a wok, add the chicken and carrot pieces, and fry for 5 minutes.

Drain the noodles, add the noodles to the wok, fry for another 2-3 minutes.

Beat the oyster sauce, eggs and 3 tablespoons of water. Sprinkle the noodles with the sauce, fry for another 2-3 minutes until the eggs are tender.

Arrange on plates and serve hot.

Composition:

Round rice - 200 g

Chicken breast - 2 pieces

Vegetable oil - to taste

Salt to taste

Ground white pepper - to taste

Garlic - 2 cloves

Ginger grated - 1 teaspoon

Zucchini - 1 piece

Fresh champignons - 15 pieces

Sweet rice wine - 2 tablespoons

Water - 150 ml

Sugar - 1 teaspoon

Oyster sauce - 2 tablespoons

Corn flour - 1/2 teaspoon

Egg - 1 piece

Sesame oil - 2 teaspoons.

Preparation:

1. Cook the rice in a saucepan of boiling water until soft. Drain.

2. Preheat the grill pan. Lightly butter the chicken breasts and cook for 4-5 minutes on each side until tender. Refrigerate for 5 minutes and cut into strips diagonally.

3. Preheat the wok over medium heat for 1-2 minutes until hazy and add 3 tablespoons of vegetable oil. Add chopped garlic and ginger and cook for 10 seconds, then add the sliced \u200b\u200bzucchini and mushrooms. Cook for 1 minute. Pour in wine and water and bring to a boil. Add 0.5 teaspoons of salt, sugar and oyster sauce.

4. Mix the cornmeal and some cold water until a paste. Take 2 scoops of wok sauce and stir in the pasta. Send the mixture back to the wok and add the egg. Cook for a while and add sesame oil.

5.Place the rice in 2 bowls, top with the chicken and top with the sauce.

Composition:

broccoli - 450 g

vegetable oil - 3-4 tbsp. l

salt - 1/2 tsp

sugar - 1/2 tsp

broth or water - 2-3 tbsp. l

oyster sauce - 2 tbsp

Preparation: Divide the broccoli into cocks. Remove the coarse skin from the legs of the coots, and cut the coots into slices. Heat the oil in a wok, put salt and broccoli in it and fry, stirring constantly, for 2 minutes. Add sugar, broth or water to the "wok" and continue to fry, stirring occasionally, for 1 minute. Pour in oyster sauce, stir well and serve

Composition:

Cubs squid 1.5 kg
Garlic 2 large cloves
Soy sauce 2 tbsp
Oyster sauce 2 tbsp
Ginger 1 cm
Rice wine 50 ml.
Sesame oil 1 tsp
Sesame seeds 1 tbsp
Honey 3 tbsp
Salt to taste
Bulb onion 2 w
Green onion several feathers

Preparation: Defrost the squid carcasses, dry with a paper towel. Use a sharp knife to make "diamond" notches on the squid carcass. Chop the garlic. Cut the onion into half rings.
Heat vegetable oil in a frying pan about 2 tablespoons, add sesame oil, chopped garlic, fry for a few seconds. We send the onion cut into half rings into the pan and fry over high heat, when the onion is fried until golden brown, add grated ginger, pour in soy sauce, oyster sauce and honey, stir and fry for a couple of minutes, pour in rice wine and let it simmer slightly, send the carcasses to the pan squid, add sesame seeds and mix well. Fry for 1-2 minutes and remove from heat.
Serve with steamed rice, sprinkle with green onions on top.

Ingredients:

300 gr. cabbage

200 gr. pork tenderloin

3 large cloves of garlic

2 pcs. chili peppers

2 tbsp. l. vegetable oil

3 tbsp. l. oyster sauce

Preparation:

Chop the garlic and chili.

Rinse the cabbage thoroughly and cut into strips.

Cut the pork into small thin pieces.

Heat oil in a frying pan. Put the garlic and chili pepper in there. Add the pork after a couple of minutes.

When the pork starts to cook add the cabbage and oyster sauce. Stir and fry everything until the cabbage is done.

Composition:

Pork carb 500 gr
Zucchini 1 pc.
Bulb onions 4 pcs.
Carrot 1 pc
Soy sauce 2 tbsp
Oyster sauce 3 tbsp
Honey 60 gr
Vegetable oil for frying 2-3 tbsp.
Sesame oil 2 tsp
Sesame 1 tbsp
Ginger paste 2 tsp (or grated fresh ginger 3 cm.)
Salt to taste
Garlic 4 cloves
Coarse black pepper quarter tsp.
Red paprika 2 tbsp
Eggs 2 pcs
Garlic 1 clove
Rice 1.5 cups
Butter 1 tsp
White rice wine 1 tbsp
Sugar 2 tsp
Soy sauce 2 tsp

Preparation:

Boil rice in salted water.
Cut the pork carb into strips.
Cut the onion into half rings.
Chop the carrots into strips.
Cut one zucchini into strips with a vegetable peeling knife.
Chop the garlic.
Heat vegetable oil in a frying pan, add chopped pork and fry over high heat, season with salt. When the meat is half cooked, add the garlic clove, onion, some ginger paste, soy sauce, black pepper, 1 tbsp. paprika and fry until meat is tender.
Then add the zucchini, carrots, 2 cloves of garlic, sesame seeds, sesame oil, honey, and oyster sauce and the remaining spoonful of paprika. Fry for another 5 minutes.

Melt the butter in another pan, beat eggs with 2 tsp. soy sauce, 1 tbsp. white wine, 2 tsp. sugar, pour into a pan and fry until omelet is cooked. When the omelet is ready, put it on a board, cut into small squares or strips.

Pour 1 tbsp into the pan. soy sauce, 1 tbsp. honey, 1 chopped garlic clove, 1 tsp. sesame oil, stir quickly, add rice and chopped omelet, mix everything quickly and remove from heat several times.
Put on a dish first the rice with an egg, and the meat on top. And serve the rhinestone to the table.

Where did you come up with oyster sauce?

Oyster sauce originated in China. The origin of the recipe is almost a myth: the fisherman cooked oyster soup and fell asleep from fatigue - so the sauce appeared. Actually, this is water, according to the myth - just sea water - and so they use ordinary clean water, oyster meat and spices. Further, amendments to modern reality begin. Today, oyster meat soup is too expensive a pleasure, and even boiling it to the sauce, so that later this jewel can be poured over ordinary rice noodles is just an outrage on the wallet. Therefore, the sauce today is not the oysters themselves, but the oyster extract.

How do you get it?

Most likely, by simply pressing the oyster meat, it is something like a fresh clam. The extract is preserved in jars and distributed in this form throughout the world. In Moscow, finding one is not a problem, go to any culinary boutique. Initially, oyster sauce was produced in the Chinese province of Zhang Qin, then in neighboring Japan and Korea. There are nuances, but the taste is similar everywhere, salty and sweet. Asians love it very much, sometimes they even use it instead of salt - which means that the scope of the sauce is unusually wide, like soy sauce. Ketchup is resting ...

What, besides the extract and water, is needed to make oyster sauce?

We use caramelized sugar, corn starch, potato sugar, monosodium glutamate.

A flavor enhancer?

You shouldn’t be surprised. Asian sauces are very strongly associated with these spices. As for the usefulness - glutamate is of two types. The most common now is a chemical product, but there is also natural glutamate, a natural extract from plants. Of course, the natural option will be ten times more expensive, and it is hardly appropriate for oyster sauce. Here again, as in the case of oyster meat, the question of price arises.

How do we prepare the sauce?

We boil oyster extract, starch, sugar in water, add a little citric acid - and wait. We need a jam-like consistency. How it came down - we put it off the fire. The sauce has a spicy sweet-salty taste, rich in amino acids and proteins. You need to store it in the refrigerator and use it quickly.

For oyster sauce, you just ask for something fishy or seafood ...

But no! It is ideal to accompany them not fish, but meat dishes, especially pork. Beef is in second place, followed by fish dishes and chicken. You will understand a lot about oyster sauce if I call it the Russian word "gravy". Asians cook meat, rice and eat them with this very gravy - it turns out "undersupply", but the main thing is that the rice is juicy and you can eat a lot of it. The sauce is always poured in at the very end of the preparation of the dish, it is always heat-treated. To be eaten somewhere with raw oyster sauce - like a kebab with ketchup, for example - this does not happen. Heat treatment multiplies the taste of the sauce, although some of its properties, of course, are irretrievably lost in this case.

This is, I think, beef noodle soup. We take beef tenderloin, soft meat, cut across the fibers into square pieces, slightly wider than the basics. Lightly marinate in sesame oil, Chinese rice wine, salt and pepper. "Marinate" - it is strongly said: in fact, we simply mix the meat with the above ingredients with our hands. And then immediately put it in deep fat for 20 seconds. The outside is a crust, inside - tenderness. Next, we take rice, preferably flat noodles, fry it in a little oil in a hot pan so that it does not stick to the walls. The right skillet is a wok, the right spatula is a wooden one. We fried it, added a little chicken broth, turned it off and left it on the stove to cool down as slowly as possible. Now we are preparing the dressing: put the garlic, ginger into the pan, fry them with the addition of chicken broth, pour in oyster sauce, thick dark soy sauce, Chinese wine and a drop of sesame oil. Here - corn starch for thickening, and then beef, after which we remove it from the stove and put it on the noodles. The plate should be deep.

What are we garnishing with?

Serve with the noodles red capsicum marinated in spices with sugar and rice vinegar, which must first be scalded and immediately cooled with ice frappe, because if you leave it to cool on its own, the scalded pepper will continue to cook, and the taste will not be the same.

Interviewed by Anna Karmanova

Such an unusual, oyster sauce, originally from China, has entered many cuisines of European and Russian housewives. How to use it and what dishes can be cooked, first of all, many housewives ask themselves.

Despite the fact that the sauce is made from oyster extract, i.e. seafood, it perfectly reveals and complements the taste of meat. Best of all, it emphasizes the taste of pork and beef.

In China, oyster sauce is also added to vegetables, shrimps, or simply eaten with boiled unleavened rice, which, thanks to this dressing, plays with new colors.

So here are the options for using oyster sauce.

1. Vegetable sauce

Add oyster sauce, sugar, sesame oil to cooked vegetables (Chinese cabbage, broccoli, etc.) for an original taste.

2. Marinade for tofu (tybu)

Place the oyster sauce, sugar, minced garlic and sesame oil over the steamed tofu.

3. Glossy sauce for stir-fry

Just add in the last few minutes to your roast for a sophisticated flavor.

Fried shiitake mushrooms, zucchini, yellow and / or red bell peppers, etc. season with 1 tsp sauce. sugar, 2 tbsp. l. oyster sauce, water. Saute until the vegetables are covered with an evenly glossy sauce.

4. Restaurant-like brown sauce

Heat vegetable oil, add chopped garlic and fry for 1 minute. Stir the panda oyster sauce with chicken broth, sugar, add to the sautéed garlic and bring to a boil. Starch, diluted in cold water (1: 2), add, stirring, into the sauce. Add ground black pepper to taste, chopped green onions. The sauce is ready. Serve with crabs and lobster.

5. Aromatic addition to fried rice.

Fry a couple of eggs while stirring. In another skillet, sauté the ground beef with the peas and diced carrots. Add 1 tsp sugar, 4 tbsp. oyster sauce, boiled rice and fried eggs. Stir and cook for a few more minutes.

6. Beef sauce with broccoli.

Add 2 tablespoons to the fried beef and broccoli. dry sherry, 1 tsp. sugar, 2 tbsp. oyster sauce Panda and black pepper to taste. Fry, slowly add starch diluted in water (1 tablespoon), stir continuously until the sauce thickens.

7. Chinese BBQ sauce

Marinade: 2 tablespoons oyster sauce Panda, 1 tsp. sesame oil, 2 tsp brown sugar, orange or pineapple juice, black pepper, 2 tsp. ketchup, 1/2 tsp dijon mustard.

Coat the meat steaks with marinade and place in the cold for 30 minutes. Fry the steaks for 5 minutes on each side, brushing with the remaining marinade.It is used for frying, marinating and preparing food mixture, and also served as a seasoning for ready-made meals.

Pork with Oyster Sauce Recipe

Ingredients:

Pork - 200-300 grams

Nectarine - 1 piece

Tomato - 1 piece

Canned Pineapple - 2 rings

Onion - 1 piece

Red bell pepper - ¼ pcs.

Oyster sauce - 4-5 st. l.

Honey - 2-3 tsp

1 clove of garlic

Dried ginger - ½ tsp

Dried barberry - to taste

Olive oil for frying

Preparation:

Cut the pineapple rings into four parts, cut the nectarine into large slices. Cut the meat into strips, pepper, salt. Peel and chop the garlic. Cut the tomato and peeled red pepper into small pieces. Chop the onion finely.

Heat the olive oil in a deep frying pan. Fry the pork chopped into strips. Transfer the finished meat to a plate, and put the onion in the pan, stirring occasionally, fry it over medium heat, add bell pepper and tomato slices. Fry the mixture until tender.

Mix for the sauce: mix chopped garlic with oyster sauce and honey, add barberry and ginger there. Mix everything thoroughly.

Add nectarine, pineapple to almost ready-made vegetables, put meat on top of vegetables just before readiness, fill with a mixture based on oyster sauce. Fry pork with vegetables with sauce quite a bit (0.5 - 1 min) and remove from heat.

In the countries of Southeast Asia, oyster sauce is very fond of. And thanks to the development of tourism, this product has gained many fans in our country. The sauce has a thick consistency and, oddly enough, does not have a specific "fishy" smell and taste. This sauce is not eaten with spoons, it is used as a seasoning, adding a few drops to the cooking dish.

Outwardly, oyster sauce looks like a thick dark brown liquid. Sauce is used as a flavor enhancer; it can be used alone or together with other seasonings, in particular with soy sauce.

Traditional oyster sauce has a simple composition. Its base is caramelized syrup, which is a byproduct of oyster cooking. Shellfish are boiled in water for a long time. At the same time, they release juices, which, upon prolonged heating, caramelize and turn into a thick and very aromatic syrup.

Interesting! In fact, the base of the sauce is a highly boiled concentrated oyster broth. Additional ingredients are salt, sugar, cornstarch.

However, modern seasoning manufacturers take an easier path, creating a product from artificial ingredients. Therefore, the sauce usually contains oyster extract or essence, as well as spices and starch. Soy sauce is often included. The cheap versions of the sauce use artificial flavors.

In most cases, in the industrial production of oyster sauce, sodium glucomate is included in its composition. This additive is widely used in Asian cuisine and serves as a flavor enhancer.

What is oyster sauce eaten with?

Let's figure out what oyster sauce is eaten with, and how it should be served. It may seem that this sauce should be served with fish dishes. Of course, this will not be a big mistake, but still, the sauce is more harmoniously combined with meat dishes.

• Especially with grilled or spit meat. So feel free to serve it with kebabs and barbecues.
• You can also serve the sauce with poultry dishes, both with regular chicken and with various types of game.
• Add a few drops of the sauce to rice, noodles, or vegetables. The seasoning is added before the end of cooking.
• You can add a few drops of the sauce to the fish broth soup for a brighter taste.
• It goes well with seafood sauce; shrimp in oyster sauce can be called a particularly successful dish.

In short, you can serve oyster sauce with any dish, with the exception of desserts.

Read also: How to make cream sauce - 8 recipes

What to replace?

If it was not possible to purchase the desired seasoning, and there is no time to cook it, then the question may arise of how to replace the oyster sauce. We offer several options that are not entirely equal, but quite worthy replacements.

• Soy sauce... This is perhaps the most affordable replacement option. However, soy sauce contains a lot more salt than oyster sauce. To get a similar taste, you need to add half a teaspoon of granulated sugar to a tablespoon of soy sauce.
• Fish sauce... This version of the sauce is more like an oyster sauce, but it has a more pronounced "fishy" smell. To replace the oyster sauce, we recommend mixing equal amounts of fish and soy sauce.

Interesting facts: There is a legend that a poor Chinese fisherman was the first to make oyster sauce. Back home, the fisherman decided to cook oyster soup. But he was so tired that he fell asleep without waiting for dinner. And when he woke up a few hours later, he saw that instead of soup, a thick brown mass was gurgling on the stove. The poor man did not throw away the food. And having tasted the brew, I was convinced that it was not only edible, but also very tasty.

Oyster Sauce: Basic Recipe

Let's try to make the basic recipe for oyster sauce.

• 250 g fresh oysters;
• 650 ml of soy sauce.

Wash the oysters thoroughly, boil them for a couple of minutes. Opening shells are a sign of readiness.

Advice! If, after boiling, unopened shells come across, then they should be thrown away, these oysters are spoiled.

We remove the clams from the shells and chop finely. Fill the chopped oysters with soy sauce, add about half a glass of water in which the seafood was cooked. We put the sauce on fire and boil until its volume decreases by 30%.

For cooking, you can use not only fresh, but also canned oysters. In this case, you do not need to boil them, you need to chop finely immediately. Add liquid from a tin can to the soy sauce instead of oyster broth.

A simple recipe for cooking

We offer a simple recipe for making homemade oyster sauce, it can be made in just a couple of minutes.

• 40 ml soy sauce;
• 25 ml liquid from a jar of canned oysters;
• 1-2 teaspoons of sugar.

The seasoning requires canned oysters. But we only need liquid (marinade) from a jar, the oysters themselves can be used to prepare other dishes.

Advice! If you do not plan to use the oysters immediately after opening the jar, they should be transferred to a glass or plastic container with a tight lid, filled with the rest of the marinade and kept in the refrigerator for no more than a week.

Pour the required amount of marinade for the sauce, mix it with the soy sauce. It is advisable to use a mixture of light and dark soy sauce. You need to mix both varieties in equal proportions, but you can use only dark soy sauce.

Dissolve the sugar in the prepared sauce. First, put in one teaspoon. We try, if it seems that there is not enough sugar, add one more spoon. Our sauce is ready.

Read also: Dolma sauce - 9 recipes

More complex option

It tastes like a traditional sauce. Although the cooking technology is different.

• 450 gr. fresh oysters;
• 40 gr. onions;
• 1 clove of garlic;
• 80 gr. butter;
• 35 gr. wheat flour;
• 20 gr. grated ginger root;
• 5 gr. thyme;
• 5 gr. dry basil;
• 60 ml soy sauce;
• 180 ml oyster broth;
• 120 ml of cream.

Wash the oysters thoroughly, boil them in slightly salted water. After boiling, reduce the heat and simmer the oysters under the lid for about 3 hours. Then we drain the broth and cool the shells. We remove the clams from the shells and chop finely.

Chop the onion and garlic very finely. Fry vegetables in butter for 6-7 minutes, then add grated ginger root to the vegetables and fry for another couple of minutes. Add finely chopped oysters, thyme and basil.

We continue to fry everything together for another five minutes over low heat. Then sprinkle flour through a sieve in the pan and mix everything.

Separately mix the oyster broth with soy sauce and cream. Pour the resulting mixture into a skillet with oysters. Pour in a thin stream, stirring intensively. Cook for another five minutes, without ceasing to interfere.

Remove the sauce from heat, cool slightly and beat with a hand blender. You can additionally grind through a sieve. Pour the sauce into a saucepan and simmer over low heat until the sauce becomes thick.

Oyster extract sauce

If you have an oyster extract, it can be used to make something like an oyster sauce very quickly.

• 200 ml of extract;
• 100 ml of vinegar, preferably rice, but you can also take apple cider;
• 700 ml of water;
• 100 ml sake. If sake is not available, you can take the same amount of semi-dry white wine;
• 250 g radishes;
• 600 gr. onions.

First of all, let's take care of vegetables, they need to be washed and peeled. Then grind to a state of gruel. You can use any convenient method - grater, combine, blender. We shift the vegetable gruel into a stewpan with a thick bottom.