Oyster sauce is a popular condiment commonly used in Chinese cuisine. Homemade oyster sauce may not taste exactly the same as commercially purchased oyster sauce, but it's easy to make and still delicious.
Ingredients
Quick Version
Makes to 1/3 cup (60 to 80 ml)
- 8 teaspoons (40 ml) soy sauce
- 4 to 5 teaspoons (20 to 25 ml) liquid from canned oysters
- 1 to 2 teaspoons (5 to 10 ml) white granulated sugar
Traditional Version
Makes to 1 cup (125 to 250 ml)
- lb (225 g) shelled oysters with liquid
- 1 tablespoon (15 ml) water
- 1/4 teaspoon (1.25 ml) salt
- 2 to 4 tablespoons (30 to 60 ml) light soy sauce
- 1/2 to 1 tablespoon (7.5 to 15 ml) dark soy sauce
Vegan Version
Makes 2 to 2.5 cups (500 to 625 ml)
- 1.75 oz (50 g) dried shiitake mushrooms
- 1 tablespoon (15 ml) flaxseed
- 1-1/2 tablespoons (22.5 ml) vegetable oil
- 1/2 tablespoon (7.5 ml) sesame oil
- 3 to 4 inch (7.5 to 10 cm) ginger, thinly sliced
- 2 cups (500 ml) water
- 1 tablespoon (15 ml) dark soy sauce
- 1 tablespoon (15 ml) light soy sauce
- 1 teaspoon (5 ml) sugar
- 1/2 tablespoon (7.5 ml) salt
Step
Method 1 of 3: Method One: Fast version
Step 1. Remove the liquid from the can of oysters
Take 4 teaspoons (20 ml) of liquid from a can of peeled oysters. Pour this liquid into a small bowl.
You won't need the oysters for this recipe. You can throw it away or save it for another recipe. Transfer the oysters to a plastic or glass box with an airtight lid and refrigerate for up to a week or two
Step 2. Mix the liquid from the can with the soy sauce
Pour 8 teaspoons (40 ml) of soy sauce into a bowl of oyster liquid. Use a whisk to mix the two liquids thoroughly.
- You can use light or dark soy sauce, or a combination of the two.
- Alternatively, if you don't have any soy sauce, you can use teriyaki sauce.
Step 3. Dissolve the sugar
Sprinkle 1 teaspoon (5 ml) of sugar into the liquid and whisk vigorously until the sugar is completely dissolved.
Step 4. Adjust the seasonings as required
Try the oyster sauce. If needed, add another 1 teaspoon (5 ml) of oyster liquid from the can and/or 1 teaspoon (5 ml) of sugar. Mix well.
You can also add more soy sauce, but do so carefully to avoid over-salting the mixture. Neither should the taste of the salty soy sauce or the sweetness of the sugar be too strong
Step 5. Use it now or save it for later
Oyster sauce can be used right away, but if you want to keep it for another time, pour the mixture into a plastic or airtight glass container and refrigerate for up to 1 week.
Method 2 of 3: Method Two: Traditional Version
Step 1. Cut the oysters
Dry the peeled oysters and save the liquid. Use a sharp kitchen knife to coarsely chop the oysters into smaller pieces.
- Use pre-peeled oyster boxes for this recipe instead of using fresh oysters.
- The actual oysters will be strained out of the sauce later, so you don't have to worry about cutting them into pieces of the right size. Cutting oysters into smaller pieces can help oysters release their flavor faster, which is why cutting oysters ahead of time is a good basic idea.
Step 2. Mix the oysters with the stored liquid
Place the chopped oysters in a small saucepan with the oyster liquid and 1 tablespoon (15 ml) of water.
Step 3. Boil until boiling
Place a small skillet on the stove and heat over high heat until the liquid boils steadily.
Stir the ingredients in the small skillet periodically to prevent the oysters from sticking to the bottom of the skillet
Step 4. Let it simmer for 10 minutes
Lower the heat to medium-low, and allow the liquid to subside to a gentle simmer. Cover the skillet and cook for 10 minutes.
Watch your cauldron during this time. You don't need to stir the mixture, but you do need to make sure that the liquid stays on a low simmer. Adjust the heat setting as required
Step 5. Add salt
Remove the small skillet from the stove. Sprinkle teaspoon (1.25 ml) of salt and mix well.
Step 6. Separate the liquid
Pour the contents of the small saucepan through a sieve. Save liquids and discard solids.
- If you wish to store cooked oysters, you can do this by transferring them to a plastic or glass case with an airtight lid. Place the box in the refrigerator and store the oysters for up to four days.
- Pour the liquid mixture back into a small saucepan after sifting through the solid ingredients.
Step 7. Add soy sauce
Add 2 to 4 tablespoons (30 to 60 ml) of light soy sauce to the mixture and mix well. Pour to 1 tablespoon (7.5 to 15 ml) of dark soy sauce into the mixture and mix well.
- Using both soy sauce, light and dark soy sauce will give the oyster sauce an even deeper taste, but if you only have one type of soy sauce, use the 2 to 5 tablespoons (37.5 to 75 ml) of the soy sauce you have..
- If you're not sure how much soy sauce to add, start by adding small portions. Give it a try and add more soy sauce if you want a stronger taste.
Step 8. Boil and let it simmer for 10 minutes
Return the small saucepan to the stove and heat over high heat until the liquid reaches a boiling point. Lower the heat to medium-low and continue cooking for another 10 minutes.
This time leave the pot open without the lid. The oyster sauce should thicken because some of the liquid has been lost during boiling, but the thickening process will be hindered if you cover the pot with a lid
Step 9. Use it now or save it for later
Let the oyster sauce cool for a few minutes before you use it. If you want to save the oyster sauce for later, pour it into a plastic or glass box with an airtight lid and store in the refrigerator for up to one week.
Method 3 of 3: Method Three: Vegan Version
Step 1. Soak the mushrooms and flaxseeds
Place the mushrooms and flaxseeds in a separate bowl. Pour water over both ingredients and let the water soak into them for a full four hours.
- Place the mushrooms in a plate and pour enough cold water into them to cover both ingredients by a full 1 inch (2.5 cm.) Soak for four hours, drain the water, then rinse under running water. Cut the mushrooms and set aside.
- Place the flaxseeds in a small bowl and pour cup (60 ml) of water over them. Let it soak for four hours. The flaxseed will absorb water during this process.
Step 2. Heat the vegetable oil
Pour the vegetable oil into a small skillet or deep skillet. Heat the oil on the stove over medium-high heat.
Step 3. Saute the ginger
Spread the sliced ginger into the hot oil. Saute, and stir occasionally, until the ginger turns golden brown.
Remove the ginger from the oil when it's done cooking. Set aside temporarily
Step 4. Add mushrooms and olive oil
Add the prepared mushrooms and mix them in the olive oil. Lower the heat to medium and stir-fry for a few minutes until the olive oil becomes fragrant.
Step 5. Add salt and soy sauce
Stir and fry the contents of the pan for 30-60 seconds, mixing the spices thoroughly.
If you don't have both light and dark soy sauce, use 2 tablespoons (30 ml) of whatever soy sauce you have
Step 6. Mix with water and sugar
Pour the water and sugar into the skillet and stir into the remaining ingredients in the skillet. Cover and let simmer for 10 minutes.
Pay attention to the content in the cauldron. You don't have to stir the mixture, but you do need to make sure it stays on a slightly simmering state for the full 10 minutes. Adjust the heat as needed to maintain the boiling point
Step 7. Cool
Remove the skillet from the heat and transfer the mixture in it to a large bowl. Let it come to room temperature.
Step 8. Mix in the flaxseed
Pour the cooled mixture into the blender. Add the flaxseeds, cooked ginger, and press the crusher to mix all the ingredients until the texture is smooth.
You won't be sifting through solid ingredients for this recipe, so any visible chunks left behind should be very small and difficult to see
Step 9. Gently heat for 5 minutes
Pour the thick sauce into a small skillet and place it back on the stove. Bring to a boil, then stir periodically over low heat for about 5 minutes.
Basically, you'll only be warming up the sauce during this stage. No need to boil or boil slightly
Step 10. Serve for now or use later
You can serve the vegan oyster sauce now or pour it into a plastic or glass box with an airtight lid. Refrigerate for up to one week.
