Oyster sauce is one of the most popular additions in Asian cuisine. Although the main component to which the product owes its name is boiled oyster extract, this sauce does not have a "marine" flavor. It tastes more like a sweet-salty, rich beef broth. Just a few drops of this additive are enough to give any dish an oriental character. It has a rather thick, viscous consistency and a dark brown color. It contains many amino acids necessary for the human body.

Where did oyster sauce come from

Unlike many other well-known Asian food additives, oyster sauce does not boast a very long tradition. Legend has it that its recipe was created in the mid-19th century by Li Kum Sang (Shang), a chef from a small cafe in the southern Chinese city of Guangzhou. The establishment offered mostly simple oyster dishes. Li found that the long cooking of these seafood produces a very fragrant and rather thick broth, which, after appropriate refueling, becomes a delicious addition to other dishes.

When a Chinese chef founded Lee Kum Kee a few years later, oyster sauce became its signature product. In the following decades, the product gained immense popularity, and not only in Asia. Today, Lee Kum Kee International Holdings, headquartered in Hong Kong, offers about 200 different food additives that are sold in 100 countries around the world. And oyster sauce is still its biggest hit, even though many other companies make similar products. However, the quality varies...

What can be found in oyster sauce

Before buying an oriental delicacy, you should familiarize yourself with its composition. The base for the sauce should be an extract of long-boiled oysters, which gives it not only taste, but also the appropriate density and characteristic dark brown color. But in practice, often such a “hood” is only a small addition - sometimes only 2-3%. Therefore, it is worth choosing products with a more “serious” content. natural oyster extract. Fortunately, sauces can be found on the market, where its percentage can reach 30%.

When choosing oyster sauce, make sure that the content of natural oyster extract is 30% - this is the best indicator of the authenticity and quality of the sauce.

Unfortunately, manufacturing companies, looking for ways to save time and money, usually base their recipes on on water, sugar and caramel, giving the product a dark color. The role of the thickener is played by corn starch or wheat flour (oyster sauce is quite thick). In the composition we can also find soy sauce or soybean paste made from soybeans, wheat flour and salt.

Attention: preservatives

The list of ingredients should end there, but many oyster sauce manufacturers use other additives that are much less beneficial to our health. This Asian extract is itself considered to be the "purveyor" of umami, the fifth of the main flavors, sourced from natural glutamic acid. However, in the composition of oyster sauce, we can often see an additional "amplifier" in the form of synthetic monosodium glutamate, sometimes hiding under the index E621. According to scientists, its excess contributes to the development of obesity, as it causes a significant increase in appetite and increases the feeling of hunger. It can also cause damage to brain cells. Opinions are also expressed that this substance is responsible for not such unpleasant physiological symptoms as numbness, weakness and palpitations.

Sodium benzoate is often responsible for preserving the sauce ( E211). Studies have shown that frequent use of this substance in large doses leads to irritation of the gastric mucosa. Therefore, products with it in sensitive people (for example, with an ulcer) can cause pain and malaise. It is also not recommended for children, the elderly, people allergic to aspirin, and asthmatics.

Another preservative used by oyster sauce manufacturers is potassium sorbate. It causes allergic reactions in some people.

How to use oyster sauce in the kitchen?

Good quality oyster sauce can be a great addition to meals. But it is worth remembering that you need to store it in a dry and dark place, and after opening the container - in the refrigerator.

A fragrant product perfectly emphasizes the taste of boiled meat, fish and vegetarian dishes. Oyster sauce can be used as a condiment for salads. Excellent performance in marinades for meat, especially when combined with soy sauce and butter.

Enhances the taste of food stir fry, fried in very hot oil (preferably sesame or peanut), with pork, poultry, fish or seafood (especially shrimp) and vegetables (radishes, white onions, carrots or bamboo shoots).

Keep in mind that you need to add oyster sauce at the end of cooking and do not overdo it with the amount, especially if the dish has already been salted before.

Oyster sauce goes well with seasonings: pan-fried sesame seeds, ginger, coriander, lemongrass or galangal.

A few drops of this extract should also be added to soup, for example, oriental cuisine, seafood. They are first marinated in oyster sauce, then fried with onions and carrots, poured with broth, and boiled over low heat. Finally, coconut milk, diced tomatoes and finely chopped coriander are added. Thanks to the oyster sauce, the soup will become rich and will be a wonderful warming dish for an autumn or winter lunch.

Seasoning with a piquant, slightly salty taste, called "oyster sauce" was invented not by the French, who are obsessed with these exquisite seafood, but by the Chinese, who are accustomed to benefiting from everything. Including oysters.

Oyster VS Fish

Strange as it may seem for professionals in Pan-Asian cuisine, but many novice cooks confuse this sauce with fish sauce, explaining: they say, oysters are expensive, they are probably often replaced with fish, so fish sauce is obtained. Like crab sticks that don't smell like real crab. If you know what the difference between these sauces is, then you do not need to read the next couple of paragraphs. Well, for those who have just begun to join Thai, Chinese and other exotic cuisines, we tell you: in fact, everything is not quite so. More precisely, not at all! Fish sauce and oyster sauce are two sauces that are fundamentally different in taste, purpose and production technology. Like ketchup and olive oil. In principle, you can pour both on food. But it's hard to confuse them.

So, let's figure out what is the difference between oyster and fish sauces. Fish sauce is essentially salt. It is used in the cuisine of Southeast Asia (Thailand, Malaysia, Indonesia, Vietnam, Korea, Singapore ...) when they want to add salt to a dish. Oyster sauce does not have any salty taste, so it is useless to salt food with it. However, why not use regular salt or soy sauce instead of fish sauce, you ask. And because, in addition to saltiness, fish sauce also has some light sweetness, almost imperceptible sourness, a delicious aroma of anchovies and the ability to enhance the taste of foods naturally (due to the presence of large amounts of glutamic acid in it - read more about this). Thus, fish sauce is much better than salt and soy sauce, which do not have such beneficial benefits.

But it's all about taste. The production technology of fish sauce and oyster sauce is as different as earth and sky. For the production of fish sauce, small anchovy fish are collected in barrels, covered with sea salt, poured with sea water and left to ferment to an almost liquid state (if this process seems low-tech to anyone, then remember that soy sauce and cheese are produced in exactly the same way, only instead of anchovies they use soybeans and milk). The quality of fish sauce, like whiskey, is determined by the aging time and the amount of anchovy extract in it. A good fish sauce is one that has been aged (fermented) for at least a year and contains at least 60% anchovy extract. Everything else is more of a fish-flavored sauce.

Oyster sauce is made from real oysters, extracting the fleshy middle from them and preparing an extract from it, which is then mixed with water, sugar, and a thickener (starch). All these ingredients are boiled together in a giant pot until the water evaporates and the sauce thickens. According to the recipe, it is also necessary to put monosodium glutamate in oyster sauce - what to do, the Chinese invented the sauce, and they love this ingredient very much. This method of making oyster sauce, by the way, is the most traditional one - that's how it was invented. According to legend, the chef of a Chinese eatery, Li Kam Sheng, was preparing his favorite, so to speak, crown oyster soup and was distracted. When he remembered the pot on the stove, the soup had already turned into a thick brew and turned black. Li Kam Sheng was struck by the amazing aroma of the dish, it turned out to be excellent in taste. A Chinese chef began to sell this sauce, the product turned out to be very popular. Thus, in 1888, Li Kuk Sheng organized the Li Kum Kee company, which began to produce and sell this sauce, which it has been successfully doing to this day.

How to check the quality of oyster sauce today, when few people have the opportunity to cook oysters on their own? It's simple - just like with fish sauce, you just need to read the label. If there is at least 20-25% oyster extract in the sauce, the sauce is already good. If less, it will already be "oyster-flavored sauce." On the label, an honest manufacturer of such a sauce should then write " Oyster Flavored ". If it is written " Oyster Sauce ”and the composition indicates the figure of oyster extract greater than 20% - feel free to take the product.

The benefits of oyster sauce

Because oyster sauce is not only delicious. It not only enhances the natural taste of any dish and makes it richer, brighter, more voluminous. He's also useful. Together with oyster sauce, you will get proteins, amino acids, carbohydrates, saturated and unsaturated fatty acids, calcium, potassium, zinc, phosphorus, sodium, iron, copper, as well as B, PP and C vitamins. Oyster sauce is also tasty and a useful way to recharge your batteries, recuperate after a hard day or, as they say, wake up. Efficiency returns the glucose contained in the sauce. True, in many respects because of her, the sauce is contraindicated in patients with diabetes and everyone who is on a diet. Also, the sauce should be used with caution by people with diseases of the gastrointestinal tract and allergies to seafood. If there are no acute contraindications, then welcome to the world where any dish can be made attractive on the outside and tasty on the inside.

How to use oyster sauce

What to use with oyster sauce? Logically, a sauce made from seafood extracts should be perfect for them. In fact, the Asians love it and share their love with the whole world, that it is almost universal. Pork, beef, chicken, shrimp - the sauce goes well with all these products. You can also fill them with vegetables or rice. Any stir-fries will turn from a quick snack into a festive dinner after you add oyster sauce to them.

Important note: experts recommend subjecting the sauce to heat treatment, so it better reveals its taste. However, in order to preserve useful substances, it is advisable to add the sauce at the very end of cooking. That is, the ideal consistency of oyster sauce in a dish is something like gravy, which we were introduced to in kindergarten. The meat, "bathing" in the oyster mass, is usually very soft, and the dish is fragrant and healthy. Another option for using the sauce is to dip sushi or teriyaki dishes into it.

There are many recipes for sauces based on oyster sauce. In order to get acquainted with them - go to this.

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

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, shrimp, 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. Sauce for vegetables

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

2. Marinade for tofu (tibu)

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

3. Glossy Sauce in Roast

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

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

4. Brown sauce like in a restaurant

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

5.Aromatic addition to fried rice.

Fry a couple of eggs while stirring. In another pan, sauté the ground beef with 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. Sauce for beef with broccoli.

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

7. Chinese barbecue sauce

Marinade: 2 tbsp Panda 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 meat steaks with marinade and put in the cold for 30 minutes. Fry the steaks for 5 minutes on each side, brushing with the remaining marinade. It is used in frying, marinating and preparing a mixture for dishes, and also served as a seasoning for ready meals.

Recipe "Pork with oyster sauce"

Ingredients:

Pork - 200-300 grams

Nectarine - 1 piece

Tomato - 1 pc.

Canned pineapple - 2 rings

Bulb - 1 pc.

Red bell pepper - ¼ pcs.

oyster sauce- 4-5 tbsp. l.

Honey - 2-3 tsp

1 garlic clove

Dried ginger - ½ tsp

Dried barberry - to taste

Olive oil for frying

Cooking:

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

Heat olive oil in a deep frying pan. Fry shredded pork. 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. Stir-fry the mixture until tender.

Sauce mixture: mix minced garlic with oyster sauce and honey, add barberry, ginger. Mix everything thoroughly.

We add nectarine, pineapple to almost ready vegetables, just before the readiness we put meat on top of the vegetables, pour the mixture based on oyster sauce. We fry pork with vegetables with sauce quite a bit (0.5 - 1 min) and remove from heat.

Dishes with oyster sauce

Introduced over 100 years ago in China, oyster sauce has greatly influenced Chinese cooking, becoming an essential and most popular condiment in daily life. This sauce is now very popular in different countries of the world.

CHOY SUN OYSTER SAUCE contains no monosodium, so it is considered a pure and natural product. It is used in frying, marinating and preparing food mixes. It is also served as a condiment for ready meals.

Oyster sauce is a seasoning of wide application. Oyster sauce has an excellent taste with a pronounced aroma of oysters and moderate density. It contains many amino acids necessary for the human body. Any dish with a salty taste can be prepared with oyster sauce.

Possible use:

1. Sauce for vegetables

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

2. Marinade for tofu (tybu)

Spread the sauce of oyster sauce, sugar, minced garlic and chili, sesame oil over the steamed tofu.

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

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

4. Brown sauce like in a restaurant.

Heat vegetable oil, add chopped garlic and fry for 1 minute. stir n E oyster sauce Choi Sun (CHOY SUN OYSTER SAUCE) with chicken broth, sugar, add to the fried garlic and bring to a boil. Starch, diluted in cold water (1: 2), enter, stirring, into the sauce. Add ground black pepper to taste, chopped green onions. The sauce is ready. Serve with crabs and lobsters.

5. Aromatic component in fried rice.

Fry a couple of eggs while stirring. In another pan, sauté the ground beef with 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.

In the fried beef and broccoli, add 2 tbsp. dry sherry, 1 tsp sugar, 2 tbsp. oyster sauce Choi Sun (CHOY SUN OYSTER SAUCE) and black pepper to taste. Overcook, slowly add starch diluted in water (1 tbsp.), Stir continuously until the sauce thickens.

7. Chinese-style barbecue sauce.

Marinade: 2 tbsp 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 meat steaks with marinade and put 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 tbsp peanut butter
100 gr 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 peanut butter in a wok, add chicken and carrot pieces, fry for 5 minutes.

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

5. Whisk together oyster sauce, eggs and 3 tbsp water. Sprinkle the noodles with sauce, fry for another 2-3 minutes until the eggs are ready.

Divide among plates and serve hot

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

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

Finely chop the beef, peel the ginger, grate, squeeze out the juice and marinate the meat in it for 5 minutes. In the meantime, 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 the pepper, cut into strips and continue to fry until tender.

For 0.5 sec. until cooked, 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. Squeeze the juice of half a lemon into a separate cup and add 2 tsp. soy sauce. Pour this juice over the meat when serving and salt to taste.

Compound:

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

Crispy and sweet Chinese greens go well with oyster sauce.

Cooking:

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

2. Taste the sauce before serving, you may need to simmer it for a few more minutes to reduce it slightly. Put the pak choi on a dish, pour the sauce on top and sprinkle with sesame seeds.

Ingredients:

Pork small medallions 350g,

tomatoes 2 pcs,

½ onion

2 eggs,

salt ¼ tbsp

boiled rice 450g.

Marinade:

sesame oil 1 tbsp,

corn starch 1 tbsp

Choy Sun oyster sauce 1 ½ tbsp.

Sauce:

sugar 2 tbsp,

Starch ½ tbsp

ketchup 6 tablespoons,

water 5 tbsp.

Cooking: lightly beat off the medallions, and marinate. 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 the onion in 1 tablespoon of oil, add the tomatoes and sauce, stirring, bring to a boil. Pour sauce over pork and rice, serve hot.

Ingredients:

500 g beef fillet or rump steaks

1/4 tsp salt

1/2 member Sahara

2 tbsp. l. thick soy sauce

1 tsp cornstarch

1-2 tbsp. l. water

2 tsp sesame oil

2 medium carrots

3 garlic cloves

2 cm ginger root

4 stalks of green onions

5-6 art. l. peanut or corn oil for frying

1 st. l. rice wine or dry sherry

1 tsp cornstarch

6 art. l. broth

3 art. l. oyster sauce

Cooking method: Cut the meat across the grain into thin slices. Mix all the ingredients of the marinade in a bowl, pour the resulting mixture into 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, cut the green part of the onion into rings. 5 st. l. Heat the oil in a wok or in a deep frying pan, simmer the garlic, ginger and white onion, add the meat and, stirring, fry for 2 minutes. Add rice wine and continue stirring. Take out the meat. 1 st. l. Heat the oil in a wok or in a frying pan, stirring, 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. Sprinkle with green onions. Serve on a warm platter.

Compound:

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

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

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

Whisk together oyster sauce, eggs and 3 tbsp water. Sprinkle the noodles with sauce, fry for another 2-3 minutes until the eggs are ready.

Divide among plates and serve hot.

Compound:

Rice round - 200 g

Chicken breast - 2 pieces

Vegetable oil - to taste

Salt - to taste

Ground white pepper - to taste

Garlic - 2 cloves

Grated ginger - 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.

Cooking:

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

2. Heat up the grill pan. Lightly oil the chicken breasts and fry for 4-5 minutes on each side until cooked through. Refrigerate for 5 minutes and cut into diagonal strips.

3.Heat the wok over medium heat for 1-2 minutes until smoky and add 3 tablespoons of vegetable oil. Add minced garlic and ginger and sauté for 10 seconds, then add sliced ​​zucchini and mushrooms. Fry 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 forms. Take 2 tablespoons of wok sauce and mix with pasta. Send the mixture back to the wok and add the egg. Cook for a while and add sesame oil.

5. Divide the rice among 2 plates, place the chicken on top and pour over the sauce.

Compound:

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

Cooking: Divide broccoli into pieces. Remove the rough skin from the legs of the stalks, and cut the stalks into slices. Heat 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, for 1 minute. Pour in the oyster sauce, mix well and serve.

Compound:

Baby 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 sh
green onion few feathers

Cooking: Defrost squid carcasses, dry with paper towels. With a sharp knife, make notches on the carcass of the squid with a "rhombus". Mince the garlic. Onion cut into half rings.
Heat about 2 tbsp vegetable oil in a frying pan, add sesame oil, finely 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 the grated ginger, pour in the soy sauce, oyster sauce and honey, mix and fry for a couple of minutes, pour in the rice wine and let it evaporate 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, topped with green onions.

Ingredients:

300 gr. cabbage

200 gr. pork tenderloin

3 large garlic cloves

2 pcs. chili pepper

2 tbsp. l. vegetable oil

3 art. l. oyster sauce

Cooking:

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 in the garlic and chili peppers. After a couple of minutes, add the pork.

When pork begins to cook, add cabbage and oyster sauce. Mix and fry everything until the cabbage is ready.

Compound:

Pork carbonate 500 gr
Zucchini 1 pc.
Onion 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 3 cm grated fresh ginger)
Salt to taste
Garlic 4 cloves
Coarsely ground 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

Cooking:

Boil rice in salted water.
Pork carbonate cut into strips.
Onion cut into half rings.
Chop carrots into strips.
Cut one zucchini into strips with a vegetable peeler.
Mince the garlic.
Heat vegetable oil in a frying pan, add chopped pork meat and fry over high heat, salt. When the meat is half cooked, add a clove of garlic, onion, part of the ginger paste, soy sauce, black pepper, 1 tbsp. paprika and fry until the meat is cooked.
Next, add 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 the eggs with 2 tsp. soy sauce, 1 tbsp. white wine, 2 tsp sugar, pour into a pan and fry until the omelet is ready. When the omelette is ready, put it on the 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, mix quickly, add rice and chopped omelet, mix everything several times quickly and remove from heat.
Put the rice with the egg on the dish first, and the meat on top. And serve it straight to the table.

Oyster sauce is an invention of Chinese cuisine, a very popular product in China and already all over the world.

The original recipe for oyster sauce says that it should be prepared from oyster meat, but given the high cost of raw materials, they began to prepare the sauce from oyster extract obtained from pressed oysters everywhere.

The preparation for the sauce - a canned extract, is now sold in stores, so any housewife at home can prepare an exotic sauce, knowing the recipe.

How to make oyster sauce

Preparing the sauce with the extract on hand is quite simple. In addition to harvesting, you will need corn or potato starch, caramelized sugar, and monosodium glutamate, a well-known and frightening flavor enhancer for many, which, nevertheless, is widespread in China. If desired, this component can be omitted or, if possible, use natural glutamate, which is much more expensive than artificial flavor enhancer, and therefore not as popular.

In order to prepare oyster sauce, all the above ingredients are mixed in a pan, a little water is added, and all this is kept on fire - evaporated. The goal is to achieve a thick consistency, like jam. As soon as the sauce thickens, it is removed from the stove, cooled.

After cooking, you should get a thick sauce of dark brown, almost black color with a pronounced oyster (not fish!) taste.

The sauce will keep in the fridge, but not for long.

What are the benefits of oyster extract sauce?

Thanks to the raw materials used to make the sauce, it contains proteins, amino acids, carbohydrates, sugars, calcium, potassium, zinc, phosphorus, sodium, iron, and copper.

The Chinese love oyster sauce for the fact that, with constant use, it helps to increase efficiency and improve the general condition.

Immediately after eating the sauce, a surge of energy is felt - this is the effect of glucose.

The calorie content of 100 grams of sauce is 120 calories, which should be remembered by those who follow a low-calorie diet.

Application of oyster sauce

Contrary to expectations, they prefer to serve oyster sauce not with fish dishes or seafood, but with meat. It is believed that the best sauce emphasizes the taste of pork, beef. In extreme cases, of course, you can season fish or chicken with oyster sauce, serve shrimp with it.

In the homeland of the sauce, it is even eaten simply with rice, which, thanks to the dressing, turns out to be juicy and fragrant. In general, in China, oyster sauce, as well as soy sauce, is often used instead of salt.

The use of oyster sauce in cooking always involves its heat treatment. And this is due to the fact that its taste manifests itself better, although, of course, many vitamins are lost. In order to reduce the loss of valuable nutrients, the sauce is added at the end, when the dish is almost ready.

Here is a recipe for pork with oyster sauce. For cooking, you will need 300 grams of meat, 1 peach nectarine, 2 circles of canned pineapple, 1 tomato, a quarter of bell pepper, preferably red, 1 onion, 1 carrot. This is the base of the dish. And for the sauce to it, you need to take 4-5 tablespoons of oyster sauce, 2-3 teaspoons of honey, 1 clove of garlic, 0.5 teaspoon of chopped and dried ginger.

Pork dressing is prepared in advance - all the ingredients for the sauce are simply mixed.

Pre-cut into strips, salted and peppered pork is fried until tender in olive oil, transferred to a plate. After that, carrots and onions are fried in the same pan, pepper, tomato are added to them, after a while - chopped pineapple and nectarine. Vegetables and fruits are mixed, fried meat and sauce are added to them. Everything is fried for another half a minute.

Vegetables - carrots and onions, just like meat, are cut into strips, peach - into large slices, pineapple rings - also large, into 4 parts.

Boiled rice is ideal as a side dish for meat.

Who can benefit from oyster sauce

In addition, if you are allergic to seafood, it is undesirable to use the sauce for cooking.