Cook improved oyster sauce till it coats a spoon, like this.
If you’ve simply drizzled oyster sauce straight out of the bottle on your gai lan (chinese broccoli) and been disappointed with the results, then it’s time for our Improved Oyster Sauce. Adapted with a couple of tweaks from the excellent recipetineats blog. Makes ½ cup, enough to garnish a bunch of gai lan.
Ingredients:
1 t cornstarch
6 T water
1 T oyster sauce
1 t dark soy sauce, or 2 t “regular” (eg Kikkoman) soy sauce
1 T Shaoxing Chinese cooking wine
1 t sesame oil
2 t neutral vegetable oil
½ t sugar
1 clove garlic, finely chopped
1 t ginger, grated
Overdone Chinese veggies are still good when served with improved oyster sauce.
Method: mix cornstarch with a little water in a saucepan over low heat; stir until well blended. Add other ingredients and cook, stirring constantly, till sauce is thickened. Serve over gas lan or other Chinese steamed greens.
