what are the ingredients in oyster sauce?

Answer 1

SHRIMP AND MUSHROOMS IN SPICY BLACK BEAN OYSTER SAUCE

12 medium-size dried Chinese black mushrooms or dried shiitake
mushrooms (about 1 ounce)
1 1/2 cups hot water
1 pound large uncooked shrimp, peeled, deveined
1 tablespoon dry Sherry or dry white wine
2 tablespoons cornstarch

2 tablespoons oyster sauce
1 1/2 teaspoons sugar
2 tablespoons salted black beans
1 1/2 tablespoons minced garlic
1 1/2 tablespoons minced peeled fresh ginger
1 tablespoon minced seeded red or green chili (such as serrano or
jalapeño)
2 green onions, finely chopped


1/4 cup plus 2 tablespoons peanut oil


Freshly cooked rice




Soak mushrooms in 1 1/2 cups hot water in medium bowl until softened, about 20 minutes. Drain mushrooms, reserving 1 cup soaking liquid. Squeeze out excess moisture. Cut off stems and discard. Cut caps in half. Toss mushrooms, shrimp, Sherry and 1 tablespoons cornstarch together in medium bowl to coat evenly. Let stand 15 minutes.
Whisk 1 cup reserved mushroom soaking liquid, oyster sauce, remaining 1 tablespoon cornstarch and sugar in small bowl until cornstarch dissolves. Cover black beans with hot water and soak 1 minute. Drain beans and chop finely. Combine beans in small bowl with garlic, ginger, chili and half of green onions.

Heat 1/4 cup oil in wok or heavy large skillet over high heat. Add shrimp mixture and stir-fry until shrimp curl and turn pink, about 2 minutes. Pour content of wok into sieve to drain shrimp.

Line platter with cooked rice. Heat remaining 2 tablespoons peanut oil in same wok over high heat. Stir-fry black bean mixture until fragrant, about 1 minute. Return shrimp mixture to wok. Stir mushroom liquid mixture and add to wok. Cook until sauce thickens and begins to boil, stirring constantly, about 1 minute. Spoon contents of wok over rice on platter. Garnish with remaining green onions and serve.

Serves 4.
Bon Appétit
April 1991

Answer 2

This is what I found from the lable of "Lee Kum Kee" Premium Oyster Sauce.
Ingredients : Oyster Extractives, Sugar, WAter, Flavor Enhancer (E621), Salt, Modified Corn Starch, Wheat Flour, Color (E150c)

A "true" oyster sauce of good quality should be made by condensing oyster extracts, which is made by cooking oysters in water, where the aqueous mixture is then cooked until a desired viscosity has been reached. No other additives, not even salt, should be added to the sauce since the oysters should provide all the savory flavour. The sauce should be aromatic with great umami flavour Unfortunately this method is expensive and only a handful of manufacturers are willing to use it.

Oyster sauce was invented in 1888 by Mr. Lee Kam Sheung, in Nam Shui Village in Guangdong Province, China.[citationﾊneeded] His company, Lee Kum Kee, continues to produce oyster sauce, to this day, along with a wide variety of Asian condiments.

We only use "Lee Kum Kee" oyster sauce as we think it is the best brand.

Answer 3

if you're talking about the white creamy sauce you'll need some heavy cream, butter, oysters, a lil bit of oyster stock and seasoning of course! garlic would sound good.
or here. I found this on about.com:

Oyster Sauce
(Oyster sauce is found in many Cantonese stir-fry dishes. Refrigerated, this sauce will keep for several months)

Yield: about 4 cups

Ingredients:
2 cups of fresh oyster meat
3 cups of water
1 cup of bottled clam juice
1 teaspoon of salt
1 clove garlic
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
2 teaspoons cornstarch (cornflour)
3 tablespoons water

Directions:
Prepare meat and vegetables: Wash and drain the oyster meat, and peel and crush the ginger.
In a saucepan, bring the oyster meat, water, clam juice, salt, garlic, green onion and ginger to a 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 cooked oysters).
Refrigerate in a tightly sealed jar.

(This recipe is adapted from The Cuisines of Asia: Nine Great Oriental Cuisines by Technique, by Jennifer Brennan).

Answer 4

Oyster sauce (Simplified Chinese: 蚝油, Traditional Chinese: 蠔油; pinyin: háo yóu) is a viscous dark brown sauce commonly used in Chinese and Filipino cuisine. Oyster sauce is prepared from oysters, brine, umami flavour enhancers such as MSG, and typically contain chemical preservatives to increase its shelf life.

Oyster sauce was invented in 1888 by Mr. Lee Kam Sheung, in Nam Shui Village in Guangdong Province, China.[citation needed] His company, Lee Kum Kee, continues to produce oyster sauce, to this day, along with a wide variety of Asian condiments.

A "true" oyster sauce of good quality should be made by condensing oyster extracts, which is made by cooking oysters in water, where the aqueous mixture is then cooked until a desired viscosity has been reached. No other additives, not even salt, should be added to the sauce since the oysters should provide all the savory flavour. The sauce should be aromatic with great umami flavour (鲜味; xīan wèi). Unfortunately this method is expensive and only a handful of manufacturers are willing to use it.

Most oyster sauces are actually diluted solutions thicken with starch, chemical preservatives and caramel, with little or no oyster extracts. Typical oyster sauce also has large amounts of monosodium glutamate added, but in recent years MSG-free varieties can also be found. The taste of MSG and non-MSG variants may not be easily distinguishable.

Vegetarian oyster sauce prepared from mushrooms is also popular and generally cheaper, but contains more taste enhancers.

Answer 5

Oyster sauce is a popular bottled Chinese seasoning made by blending steamed oysters with soy sauce and salt. It is used in stir-fries and other Asian dishes.

Answer 6

Oysters and sauce.

Answer 7

Asparagus with Oyster Sauce
Servings [Reset]
Keys : Vegetables Seafood
Ingredients :

Fresh asparagus -- 6 or 7
Spears/person
Fresh or frozen oysters --
Allow 3 per person
2tblDry white wine
2xEgg yolks
20gmButter
Salt, pepper, cayenne

Method :

* John opened the discussion by stating that this is NOT a Lenten meal ;-)
* (He recommended it for breakfast in bed on Sunday mornings in fact.)
* Allow 6 or 7 spears per person. Not too thin and not too old.
* Trim bottom 1" of the asparagus spears and peel the lower part if necessary
* (shouldn't be required if you've selected the bunches correctly and trimmed off the bottoms) then poach them gently - get about 1" of water boiling in a flat pan and lay the spears in it to cook for about 7 minutes (or use a European-style tall asparagus boiler if you must).
* Cut the oysters into thin strips rather than serving them as lumps.
* Reserve the juice from the oyster shells - should get about 2 tablespoon from 6 oysters. Mix this with the dry white wine and reduce over heat by about 2/3rds (i.e. you'll have about 1 1/2 tablespoon left).
* Add this liquor and about 4 tablespoon of the poaching water slowly to the egg yolks and whisk them over very low heat until light and frothy (note: do not have the liquor or the other fluid too hot when adding to the eggs - you don't want to curdle them).
* Add seasoning. Then draw the sauce together by adding 20 gram of
*cold*
* diced butter and stirring it in gently. Add the oyster strips and fold through.
* Lay the freshly cooked asparagus spears on the serving plates and pour the oyster sauce over them (fairly now ;-).





















Baby Bok Choy in Oyster Sauce
servings [Reset]
Keys : Seafood
Ingredients :

4xBaby bok choy, or morre if hungry...this serves two, none left!
1/4cupChicken stock
2tblOyster sauce
1/2tspSmoked hab powder, ( Jim Campbell's)
1xGarlic clove minced fine

Method :

* Wash, and cut bok choy in half, lengthwise, check for dirt in the middle, and dry on paper towel. Get a wok to sizzle add a little peanut oil, and stir fry the garlic , quickly . Add the stock, oyster sauce and hab powder, then place the bok choy in this, large end down, let green leaves stick out of the sauce, and turn off heat, and cover wok....That's it..Do Not Over Cook! Gently remove bok choy to a platter, with tongs, keep warm, and reduce the stock, then drizzle it over the veggies...serve with whatever else you are having, like that chicken curry, and fried rice, plain rice, whatever.



















Bean Curd with Oyster Sauce
Servings [Reset]
Keys : Seafood Chinese China Asian Oriental
Ingredients :

1/2lbSoy bean curd (canned or Fresh)
2xGreen onions
1/2tspMinced garlic
2tblPeanut oil
1/2cupChicken stock
1pchSugar
2tblPremium oyster sauce
Cornstarch paste
1tspPeanut oil

Method :

* Slice bean curd into 1/4" cubes; sliver green onions.
* In hot wok, heat oil just to point of smoking. Add bean curd, green onions and garlic. Stir gently to avoid breaking up curd; turn pieces to coat with oil.
* Be sure oil is not too hot or curd will tend to stick to pan.
* When aroma of garlic is apparent, add stock and bring to boil. Lower heat, cover, and simmer for about 30 seconds (don't let curd fall apart). Remove cover; stir in oyster sauce and sugar. Increase heat, and when liquid boils again, add enough cornstarch paste to make a creamy (but not too thick) sauce. Swirl in peanut oil to make a glaze. Serve over rice or in a shallow serving bowl.

Answer 8

RECIPE: Barbecued Oysters

(Reprinted with permission from Pike Market Seafood Cookbook, by Braiden Rex Johnson, Ten Speed Press, Berkeley, California)

Prepare barbecue or grill. Place oysters on ungreased barbecue or grill 4 inches from hot coals or heat element. Be sure oysters are rounded side down so they cook in their own juices. If using a barbecue with a hood, lower the hood. If using a grill, loosely cover oysters with a tent of aluminum foil. Cook 7 to 15 minutes, depending on the size of the oysters. Do not turn oysters during cooking. Shells may open slightly when oysters are done, but not always. Look for steam or bubbles around the fluted edges as a signal that they are ready.



RECIPE: Xinh's Oyster Sauté in Asian Sauce

(Provided by Xinh Dwelley, Chef, Xinh's Clam and Oyster House, 221 W. Railroad Ave., Shelton, Washington)

1 quart fresh shucked oysters, any size
2 T. butter or vegetable oil
1 T. minced garlic
1/2 chopped onion
1 T. Hoisin sauce
1 T. oyster sauce
1 T. cooking sherry
Juice of 1/2 fresh lemon
2 stalks thinly sliced celery
1 C. sliced red & green peppers
1 T. sesame seed oil
1 T. soy sauce (optional)
1 tsp. lemon grass
3 chopped green onion
1 T. chopped fresh cilantro (optional)
Black pepper to taste

In a large saucepan, boil one quart of salted water. Add oysters, stir gently for 2-3 minutes. Remove oysters from pan, wash and rinse, set aside. In a large sauté pan, heat oil or butter, add garlic, onion and lemon grass and sauté approximately one minute. Add oysters and simmer 2-3 minutes. Add remaining ingredients. Simmer, stirring gently until heated through. Add cilantro and green onions and stir well. Serve over steamed rice.



RECIPE: Lucille Wilson's Oyster Stew

(Provided by Nancy Lloyd of Oysterville Hand Print, author of Willapa Bay and the Oysters. Lucille Wilson was the original owner of The Ark restaurant in Oysterville.)

10 oz. jar of oysters
10 oz. water
1 tsp. - 1 tbsp. finely chopped onion
2 tbsp. flour
2 C. milk
Butter
Salt and pepper to taste
Dash of Tabasco (optional)

Drain and thoroughly rinse oysters in a colander. Place in pan. Add 10 oz. water and, if desired, between 1 tsp. and 1 tbsp. chopped onion. Boil 3 to 5 minutes. Remove oysters to cool, saving broth. Cut oysters into small pieces and return to pan with broth. Thicken broth with 2 tbsp. flour mixed with water. Bring to boil. Add 2 cups milk (as rich as your diet allows) and a lump of butter. Season to taste with salt and pepper, and add a dash of Tabasco if desired. Serves four.

Nancy Lloyd's variation (for those allergic to milk):

Substitute rice flour for regular flour when thickening broth, and substitute one can (14 1/2 oz.) full strength chicken broth for the milk. Season to taste. Serves two or three.

Answer 9

Oyster juice, salt, water, starch, sugar, caramel coloring, 0.1% sodium benzoate.

Answer 10

water, oyster extract, sugar, modified tapioca starch, salt, wheat flour, caramel color, guar gum, lactic acid, disodium isonate, benzoic acid