What Is Oyster sauce and How Can I Use It?
Oyster sauce is easier to cook with than it looks. Here's how to choose, use, and store it, what to substitute, and 169 recipes to get you started.
Key Points
- Thick savory-sweet condiment made from concentrated oyster extract; the umami base of Cantonese cooking.
- Sweeter and thicker than soy sauce, and not interchangeable with it.
- Add near the end of a stir-fry so its sugars glaze instead of burning bitter.
- A little glazes; too much turns a dish gluey and oversalted.
- Mushroom-based vegetarian oyster sauce is the closest plant-based swap; refrigerate after opening.
What is oyster sauce?
Oyster sauce is a thick, glossy brown condiment that tastes deeply savory with a faint sweetness, the umami workhorse of Cantonese cooking. It is made by simmering oysters down to a concentrated extract, then thickening and seasoning it, so it carries a rich savory-sweetness rather than any fishy punch.
A spoonful does two jobs at once. It seasons like salt and adds the meaty depth that makes a plate of stir-fried greens or noodles taste finished instead of flat.
It is sweeter and thicker than soy sauce, and milder, so the two are not interchangeable.
Cooking With Oyster Sauce
Stir-fries are its home. Add a tablespoon or two near the end of cooking, once the heat is high and the wok is moving, so it coats and glazes rather than scorching, the move behind a Chinese Beef Stir-Fry with Vegetables or Stir-Fried Beef with Asparagus & Snow Peas.
It is famous over vegetables. Blanched or steamed greens with a slick of warmed oyster sauce is a Cantonese standard, the whole idea of Crisp Asparagus in Oyster Sauce and a topping for Steamed Mushrooms.
It also works in marinades and braises, glazing ribs or carrying a steamed dish like Ham & Jade with Oyster-Flavored Sauce.
The thing to watch is the sugar and salt. Oyster sauce is concentrated, so a little glazes a dish while too much turns it gluey and oversalted. Start with a tablespoon and taste before adding any more.
Pairing and a Common Mistake
It loves garlic, ginger, scallion, soy sauce, sesame oil, and a splash of Shaoxing wine, the standard Cantonese aromatics. A pinch of sugar and a little cornstarch slurry round it into a clinging pan sauce.
The most common mistake is treating it like soy sauce and pouring it in early over high heat. The sugars in it catch and turn bitter, so it goes in near the end, off the worst of the heat, just long enough to warm through and coat.
The second mistake is overdoing it. Because the flavor is rich, doubling the oyster sauce does not double the savoriness; it just makes the dish heavy and salty.
Substitutes
For the closest swap, hoisin sauce brings a similar thick sweetness, though it is more spiced and less savory, so thin it with a little soy and water. A mix of soy sauce with a pinch of sugar covers the salt and some depth but lacks the body.
Vegetarian "oyster sauce," made from mushrooms (usually shiitake), is the best stand-in and a real workhorse for plant-based cooks. It mimics the texture and umami closely, and many people use it by choice.
In a pinch, a splash of soy sauce thickened with cornstarch and sweetened slightly gets a stir-fry across the line.
Buying and Storage
Read the label. Better bottles list oyster extract high in the ingredients; cheaper ones lean on sugar and salt and caramel color with barely any oyster, and they taste thinner and sweeter.
The mushroom-based vegetarian version sits right beside it on most Asian-grocery shelves and is labeled clearly.
Store an unopened bottle in the pantry. Once opened, oyster sauce keeps best in the fridge, where it stays good for several months. Refrigeration matters more here than for soy sauce because of the lower salt and the oyster content.
Nutrition
Nutrition Facts
Serving Size 1 tbsp (18g)Quick facts
Food group: Oyster sauce is a member of the Soups, Sauces, and Gravies US Department of Agriculture nutritional food group.
- In Chinese
- 蚝油
- British (UK) term
- Oyster sauce
- en français
- sauce aux huîtres
- en español
- salsa de ostras
How much does oyster sauce weigh?
| Amount | Weight |
|---|---|
| 1 tbsp | 18 grams |
Related
Soups, Sauces, and Gravies
Recipes using oyster sauce
There are 169 recipes that contain this ingredient.
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Easy Chicken Stir Fry
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Lisa's Chicken Chow Mein
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This kung pao tofu was very tasty. I used two green bell peppers and 1 red bell peppers. Didn't have oyster sauce, so I used housin sauce, and it worked deliciously well.
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Made this dish with chicken breasts, some of the fresh vegetables I had on hand. Used Asian staple ingredients for sauce and seasonings, it came out very flavorful. Served it over a bed of warm rice to make a complete and delicious meal.
Asparagus Shrimp Stir Fry
This easy yet tasty recipe is a great way to maintain the texture of asparagus. Tender but still crispy. The Chinese seasoning including soy sauce, sichuan oil, garlic, ginger and rice vinegar really brings tons of flavour into the dish. Serve it with cooked brown rice to make a wholesome meal.
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Chinese Steamed Pork Buns
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Dennis' General Tso Chicken
This is my version of the wonderful dish known as General Tso's Chicken (sometimes also called General Chicken.) I use quite a bit of ground chilies in my recipe. (If you prefer a milder version just reduce the amount of ground chilies.)
Snow Peas, Carrots & Water Chestnuts Stir-Fry with Asian Sauce
Snow peas, carrots and water chestnuts give this stir-fry the very crunchy texture, and the Asian sauce adds the sweetness, sourness and spiciness. A quick, easy and tasty stir-fry is great for a weeknight.
Sugar Snap Pea & Scrambled Eggs Fried Rice
Fried rice should be definitely one of the easiest and most versatile recipes to make, you can throw in whatever you have on hand, add garlic, ginger, scallions, soy sauce, sesame oil... these delicious Chinese stir-fry seasoning ingredients. An easy yet tasty one-pan meal is ready within less than 30 minutes.
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This quick and easy fried rice is very flavorful. The bell pepper, peas and carrots add some beautiful colors and crunchy texture into the fried rice, the Asian flavor from the sauce brings all the ingredients together and gives the fried rice tangy taste.
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This bok choy, mushrooms, and tofu stir-fry deliver sweet, sour, and slightly spicy flavor. It's hard not to taste good when you have garlic, ginger, scallions, soy sauce, sesame oil... all these classic and delicious Asian spices in one dish.
Crisp Asparagus in Oyster Sauce
Tender-crisp asparagus blanched in chicken broth and drizzled with a glossy oyster sauce glaze made with rendered chicken fat, sherry, and sesame oil. A 20-minute Chinese-style vegetable side dish.
Barbecued Oysters with Shiitakes
Plump oysters nestled in shiitake mushroom caps and glazed with an Asian-inspired sauce of hoisin, oyster sauce, ketchup, and serrano chili. An elegant appetizer ready in just 30 minutes.
Lettuce Packages
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Lemon Glazed Chicken (Yan)
Crispy breaded chicken breasts brushed with oyster sauce and pan-fried, then drizzled with a honey-lemon glaze made from chicken stock, soy sauce, and fresh lemon zest.
Lung Fung Shrimps
Lung Fung Shrimps with jumbo shrimp and three kinds of mushrooms deep-fried then wok-tossed in oyster sauce, soy, ginger, and sesame oil. A classic Cantonese banquet-style seafood dish.
Chinese Chili with Peppers
Ground lamb wok-fried with tri-color bell peppers in a rich sauce of hoisin, oyster sauce, black bean paste, chili sauce, and sesame oil. A Chinese-style chili served over steamed rice or buttered noodles in under 40 minutes.
Baby Corn Relish
Baby corn relish is an Asian-style sauce of sesame oil, ginger, shallot, chili, soy, and oyster sauce, reduced to a punchy condiment for stir-fries, dumplings, or grilled vegetables.
Chinese Spaghetti (Frud Bee Hoon)
Stir-fried rice noodles with marinated pork, crunchy vegetables, and scrambled eggs in savory oyster sauce. This Singapore-style bee hoon is ready in about an hour.
Shiitake Mushroom, Scallions & Chili Omelet
Try this Asian-style omelet that is made of shiitake mushrooms, scallions, and red chilis, adding a little bit of sesame oil and ginger, this omelet will satisfy you!
Broccoli Tomatoes with Rice Wine-Oyster Sauce
If you want a healthy, light and good taste recipe, this one will let you feel satisfied.
East-West Stir Fry
Thinly sliced flank steak wok-seared with oyster sauce and Chinese wine, piled over wilted bok choy. Just 7 ingredients for a fast, flavorful fusion dinner.
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Cod fillets brushed with oyster sauce, wrapped in napa cabbage leaves with soy-seasoned rice and ginger, then steamed into neat bundles. A light, elegant fish dinner served with mustard vinaigrette.
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Thai-style stir-fried chicken with aromatic lemongrass, roasted cashews, and fiery chilies in a savory oyster-fish sauce glaze. Quick weeknight cooking with bold Southeast Asian flavors.
Mexicali Corn Casserole
Mexicali corn stir fry combines two cans of corn with garlic, ginger, oyster sauce, and soy in a fast wok dish. A 20-minute side that pairs perfectly with steamed rice.
Lamb & Pine Nut Stir-Fry
Lamb and pine nut stir-fry done in the microwave with oyster sauce, ginger, bok choy, and toasted pine nuts. A 25-minute Chinese-style dinner for two using a microwave browning dish for hands-off searing.
Barbecued Pork Bun
Char siu bao (barbecued pork buns) wrap fluffy white yeasted dough around diced Chinese BBQ pork in oyster-hoisin sauce, then steam into the iconic Cantonese dim sum classic. Sweet, savory, and pillowy soft.
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Two-ingredient oyster sauce chicken baked until caramelized with a glossy, savory-sweet glaze. The pan juices thicken into a rich gravy to serve over rice.
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Szechuan-style spicy pork stir-fry with green peas, carrots, and ginger in a savory oyster and soy sauce. Served over steamed rice for a quick weeknight dinner.
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Stir-fried bean curd with five-spice ground pork in a glossy oyster sauce with garlic, ginger, scallions, and chili. A classic Chinese wok dish ready in 30 minutes.
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Broccoli with Oyster Sauce
Stir-fried broccoli with oyster sauce, garlic, and fresh ginger. Five ingredients, crisp-tender florets, and a glossy dark sauce in under 10 minutes.
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Lamb 'N' Pine Nut Stir Fry
Lamb and pine nut stir fry: quick microwave stir fry with thinly sliced lamb, bok choy, mushrooms, and oyster sauce. Toasted pine nuts on top for crunch. Ready in under 30 minutes over rice.
More oyster sauce recipes
- Amazing Sweet & Sour Pork
- Broccoli & Beef
- Broccoli & Mushrooms in Oyster Sauce
- Chicken with Lemon Grass & Cashews
- Ham & Jade with Oyster-Flavored Sauce
- North-South Onion Pancakes
- Old-Fashioned Egg Fu Yung
- Savory Egg Custard with Clams & Shrimp
- Shiitake Mushroom, Scallions & Chili Omelet
- Shredded Beef, Family Style
- Special Long-Cook Chicken
- Spicy Pork with Peas
- Stir Fried Beef & Broccoli in Oyster Sauce
- String Beans Stir-Fried with Tofu
- Thai Grilled Chicken
- Zesty Hot & Sour Soup
