Oyster sauce is found in
many Cantonese stir-fry dishes. Refrigerated, this
sauce will keep for several months. You can also
oyster sauce here.
Yield: about 4 cups
2 cups of fresh oyster
3 cups of water
1 cup of bottled clam juice
1 teaspoon of salt
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
cornstarch (corn flour)
3 tablespoons water
Prepare meat and vegetables: Wash and drain the
oyster meat, and peel and crush the
In a saucepan, bring the oyster meat, water, clam
garlic, green onion and
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
Refrigerate in a tightly sealed jar.
More great Chinese sauce and condiment recipes are available in ChineseFoodDIY's cookbook
"Real & Healthy