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I am using Kame brand. It seems like a dark, gelatinous goop. When it hits the pan, it disappears rapidly. Do I need to suspend in liquid? Should I mix it with veg oil before throwing it in? Or even chicken stock?
I am trying to using to flavor, become sauce for some sauteed broccolini. But it hits pan, and just evaporates.
If I am going to use something like Hoisin ( don't buy Oyster) I mix it with some soy & rice vinegar. Makes it more liquid. You can mix it & taste it to see if you need to add anything more, for flavor.
eta: this link suggests putting it on the finished product
You cook your stir fry and just before you serve it, you put in a tablespoon or so of oyster sauce, just long enough to heat it up.
The actual stir fry you do with a little bit of vegetable oil and when the vegies are done you add some broth and a little bit if corn starch to thicken.
The oyster sauce is really strong and salty, so be conservative with it. Start with a small amount, taste, and then add a tiny bit more if you think the food needs it. It's flavoring, not a sauce like we thingk of, its not like a gravy
I use oyster sauce to marinate beef.
I have seen restaurant serve boiled green vegetable ,pouring some oyster sauce over it.
It is too salty as table condiments ,it is better to use them to marinate meat,it goes well with beef.
You can add it to chicken broth with soy sauce and thicken it with cornstarch. Then make an omelet with bean sprouts, finely chopped onions, mushrooms and you've got homestyle egg foo young of sorts. Add some shrimp or finely minced meat and you've got a meal.
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When I use Oyster sauce, it's with other ingredients. Probably most often with chopped fresh ginger, and garlic, soy sauce, rice wine, sesame oil, water and corn starch. That gets mixed a bit then added to the stir fry where it coats everything and thickens, so no dripping when served. Sometimes I will also use a prepared Black Bean & Garlic sauce, a little goes a long way.
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