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).

Source:

Editor: Harry Bai