Oyster Sauce: What it is and How to Use it | Kids Are Great Cooks (2024)

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Oyster Sauce: What it is and How to Use it | Kids Are Great Cooks? ›

Oyster sauce is best known for bringing out the savory taste of other foods. The most common uses for oyster sauce include stir-fry sauces, glazes, and marinades. Oyster sauce flavors chicken, beef, vegetables like broccoli, noodles, and rice dishes.

Refrigeration not needed

Common condiments that don't require refrigeration include soy sauce, oyster sauce, fish sauce, honey and hot sauce. Feingold says vinegars and olive oil (stored in a cool, dark place) are pantry-bound; coconut oil is actually best kept out of the fridge since it hardens below room temperature.

Oyster sauce is commonly used in stir-fries like our Beef Stir-Fry with Bell Peppers and Black Pepper Sauce. It is also a key ingredient in Kung Pao Shrimp, Spicy Sichuan Noodles, and other Asian-style dishes. The bottled sauce, also known as oyster-flavored sauce, is made from a reduction of boiled oysters.

Sweet soy sauce or teriyaki sauce are the best options. Stir Fries - When it comes to adding umami depth and spice to stir fried dishes like ramen and rice noodles, we recommend soy sauce or black bean paste as the perfect oyster sauce alternatives.

Use oyster sauce in Asian noodle dishes and rice dishes. There are many marinades that call for oyster sauce too. Its salty, sweet, and umami flavor works best with beef, steak, or fish. When you dilute it by about 50%, you can even use it as a drizzle over jasmine rice and steamed/boiled vegetables.

You can use oyster sauce on its own as a dipping sauce, as an addition to soups, or as a marinade for meats or vegetables. One of the most common ways to use oyster sauce is as the base for a stir fry sauce.

Consumers can identify signs of spoilage if the oyster sauce develops an off smell, the appearance of mold growth, or any noticeable change in taste and texture. If these signs are evident, the sauce should be discarded to avoid potential foodborne illness.

Soy sauce

Soy sauce is an easy substitute for oyster sauce since it's a common pantry staple. It's also vegan and vegetarian, making it suitable for those who don't eat seafood.

A salty sauce created from oysters and used often in Asian cuisine, oyster sauce contains little calories, no fat, and a healthy dose of calcium for bone strength. The sodium content comes from its soy sauce component, something individuals on a low-sodium diet should take note of.

Often used as a cooking ingredient, oyster sauce has a richer and more intense taste than hoisin but it does not have the sweetness. If you want to cook with an oyster sauce substitute, hoisin sauce works fine if you like a sweet, tangy flavor.

Do Chinese restaurants use oyster sauce? ›

Today, some commercial versions are darkened with caramel, though high-quality oyster sauce is naturally dark. It is commonly used in Chinese, Thai, Indonesian, Malay, Vietnamese, and Khmer cuisine.

The most common uses for oyster sauce include stir-fry sauces, glazes, and marinades. Oyster sauce flavors chicken, beef, vegetables like broccoli, noodles, and rice dishes. It is an important component to cashew chicken and even a type of radish cake. Make homemade hoisin sauce or teriyaki sauce by using oyster sauce.

Uses: It is used in cooking in meat, poultry and vegetable stir-fries. It is also used as a condiment, often diluted with a little oil, to sprinkle over vegetable, chicken or meat dishes. To store: Keep in a cool, dry place for up to 1 year. Once opened store in the fridge for up to 7 days.

If your oyster sauce comes in a shelf-stable can, transfer the sauce to an airtight plastic or glass storage container after opening, then refrigerate it. If the sauce is in a glass bottle, keep it stored there, since glass helps maintain the sauce's integrity.

Most condiments are processed to be shelf stable. This means they can sit for long periods of time on shelves without spoiling. You can store most shelf-stable condiments safely at room temperature, even after you open them. Brands tell you to refrigerate their products because they stay fresh longer that way.

Once they come out of cold storage, the clock starts on you getting them back into cold storage. You have a max of two hours to accomplish this. After two hours, bacteria present in the oyster will start to multiply and the likelihood of something causing an illness will go up.