How Much Oyster Sauce To Use?

A reasonable rule of thumb when marinating meat is to use 1/2 a cup (118 mL) of marinade for every 1 lb (0.45 kg) of meat. Oyster sauce can also be used to braise meats while they are cooking.

What recipes call for oyster sauce?

Oyster sauce is a versatile condiment that may be used in Asian cookery as well as other cuisines. Whatever method you use, remember that less is more. “I just put some oyster sauce on top of swiftly cooked meat and/or vegetables and call it a day,” explains Chaey. In addition, it is almost certain to be great when whipped into a marinade for steak or any type of meat, poured on steamed greens, spooned into meaty braises or soups, or used to dumpling fillings and stir-fries.

When is too much oyster sauce?

The Consumer Council cautions that adding a dash of oyster sauce to your steamed veggies may cause your salt intake to exceed the daily maximum advised by the World Health Organization.

XO, chilli and pepper sauces, ketchup, and the chairman of the publicity and community relations committee, Michael Hui King-man, claimed Tuesday that oyster sauce had the highest sodium and sugar level among the 65 condiments examined under four categories.

The WHO recommends that an adult consume no more than 10 teaspoons (50 grams) of sugar per day and no more than one level teaspoon of salt.

According to the 15 sauce samples evaluated, two tablespoons of oyster sauce consumed with each meal would virtually surpass the recommended upper limit for sodium intake.

All of the oyster sauce samples examined had a wide range of sugar contents, but overall, sugar level was high, with the top sample having one fourth of sugar in every 100g.

The sodium concentration of 15 samples of tomato ketchup was not excessive, but the sugar amount was frequently high.

The sugar level of the 22 chili and pepper sauces tested ranged from zero to fifty percent of the sample weight.

The Indonesian Dua Belibis 50g per 100g brand of chilli sauce was the sample with the greatest concentration of sugar.

The sample with the highest salt content was a hot pepper sauce made by Lea and Perrins that was imported from South Africa. The suggested salt intake would be exceeded by 2.5 teaspoons per meal.

Results from the 13 samples revealed that XO sauce had comparatively low amounts of salt and sugar in the four categories.

According to Hui, many food aficionados would be at a heightened risk of surpassing the recommended intake amount during the Lunar New Year next month because Chinese people are used to cuisine with a strong flavor.

He continued by saying that people who consume large amounts of sodium and sugar run the danger of developing high blood pressure and cardiovascular disorders.

The commission also discovered that several businesses misled consumers with their ingredient labeling.

In order to prevent arguments brought on by a lack of familiarity with industry jargon, the council also urged eateries to improve communication with both their personnel and patrons.

The council received 721 complaints against restaurants last year, the majority of which dealt with the level of service and disagreements about pricing.

How is oyster sauce used?

In stir-fries like our Beef Stir-Fry with Bell Peppers and Black Pepper Sauce, oyster sauce is frequently utilized. Along with other Asian-inspired cuisines, it is a crucial component of Kung Pao Shrimp, Spicy Sichuan Noodles, and others. The sauce is reduced from cooked oysters and sold in bottles under the name “oyster-flavored sauce.”

How much oyster sauce to soy sauce is there?

You’ve probably heard that pound cake got its name from the fact that it used to be baked with a pound each of butter, flour, and sugar? In a similar vein, Cantonese 3-2-1 sauce has a recipe. But unlike pound cake, I frequently use this recipe. This wonderful basic sauce, which is full of umami and ideal for stir fries, is made with three parts soy sauce, two parts oyster sauce, and one part sesame oil. I’m sure I’ve talked about my obsession with umami previously. It was only 27 years ago that this rich, substantial flavor—along with the other basic flavors of sweet, sour, salty, and bitter—was officially recognized as one of our five basic sensations. Cooking can be greatly improved by considering how to add umami to your dishes. 3-2-1 sauce is a fantastic source of umami, making it an easy method to create a dish that is full of flavor. Beech mushrooms, broccoli, and bell peppers are some of my favorite vegetables, but you could easily substitute some of your favorites in this 3-2-1 stir fry.


  • Water in 4 glasses
  • Cut up into bite-sized florets, one pound of broccoli
  • 3 tablespoons soy sauce
  • 1 Tbsp. oyster sauce
  • ***
  • 1 tbsp sesame oil
  • Tbsp. of peanut oil
  • 3 to 4 finely sliced shallots
  • 1 pound of beech mushrooms with the bottoms removed
  • 2 sliced bell peppers
  • 3 to 4 minced garlic cloves
  • 1 inch of minced ginger
  • 1 minced spicy pepper,
  • *****

*Because they’re a little bit tougher than the florets, I normally chop the stems and utilize them as well.

**Using an actual, high-quality soy sauce will make a significant difference in this recipe; for my tastes, “Super Special” Kimlan soy sauce works best.

***Oyster sauce is not vegetarian because, as its name suggests, it is typically made using oysters. However, vegetarian “oyster” sauces are also offered; these are frequently created with mushrooms.


Typically, these mushrooms are attached at the bottom in bunches; you should cut the bottom off so that the bunches separate into individual mushrooms.


For added heat, I used Thai bird’s eye chili, but if you’re not a big fan of heat, a jalapeño would do.


  • 1 lb of broccoli should be sliced into bite-sized florets and cooked in 4 cups of boiling water for 1 to 2 minutes, or until brilliant green, in a medium pot. To stop the cooking, drain, rinse with cold water, or submerge in ice water, and then set aside.
  • 3 Tbsp soy sauce, 2 Tbsp oyster sauce, and 1 Tbsp sesame oil should be combined and set aside in a small bowl.
  • Three to four thinly sliced shallots should be added to one tablespoon of peanut oil that has been heated to medium-high heat and sauteed for three to five minutes, until transparent.
  • Add 1 pound of bottom-less beech mushrooms, and sautee for about 5 minutes, or until they begin to soften and color.

What changes a dish does oyster sauce make?

This is one of those increasingly uncommon situations in which a culinary item is, drumroll please, exactly as described. Even 133 years after Sheung’s discovery, Lee Kum Kee (as well as Kikkoman) continues to use monosodium glutamate (MSG), the same seasoning that gives Cool Ranch Doritos their addictive quality, in their sauces. These “oyster extractives” are made from oysters, water, and salt. They are also combined with sugar, salt, corn starch, flour, coloring, and other ingredients. Check the label before you buy any sauce, often known as oyster-flavored sauce, to see if it contains real shellfish extracts.

Oyster sauce gives every dish a flavor boost as well as a dark caramel hue known as “the sauce color” in Mandarin, according to assistant food editor Jessie YuChen. It’s a color you’ll see in a lot of Chinese food, including lo mein, Cantonese beef chow fun, and stir-fried broccoli. A dish will be delicious if it has color, whether it comes from soy, oyster, or another brown sauce like hoisin. According to YuChen, the formula is straightforward: “Brown = Sauce = Flavor.”

How bad is oyster sauce for you?

Most Asian cuisines, like Chinese and Thai, employ oyster sauce as a condiment. For a variety of foods, it is also used as a marinade or dipping sauce. Given that oyster is one of its main ingredients, it has a distinct shellfish flavor. Although it may appear similar to soy sauce at first glance, oyster sauce is much more viscous.

Does oyster sauce contain any oysters? Both yes and no, is the answer. The sauce is formed from the water used to boil oysters, but there aren’t any actual oysters in it. In order to make the liquid thick and viscous, it is further boiled. It is thickened with cornstarch, and the flavor is enhanced with soy sauce.

Fish sauce and oyster sauce are two different sauces in terms of flavor and texture. A clear, flowing liquid called fish sauce is produced by fermenting fish. In addition, it tastes saltier and has a harsher, more repulsive smell than oyster sauce.

Vegetarian hoisin sauce is created from fermented soybean paste. Other components including sweet potatoes, wheat, rice, sesame seeds, vinegar, chillies, and garlic are also possible. Hoisin sauce is a sweeter condiment than oyster sauce.

The sauce may be a good source of vitamin D, copper, zinc, and manganese based solely on its main ingredient, the oyster.

It is also a good source of vitamin B12, which helps to maintain brain health.

Since depression and mood problems have been linked to vitamin B12 deficiency, it may be important for mental health.

Oysters’ high Omega-3 fatty acid content lowers the likelihood of plaque buildup, which lowers the risk of arteriosclerosis and may therefore enhance heart health. Oysters include potassium and magnesium, which help to relax the blood arteries.

Oyster sauce contains traces of the micronutrients found in oysters because it is made with oyster stock as a foundation. The advantages are therefore highly improbable.

Oyster sauce has a lot of sodium, just like the majority of condiments and sauces from the shop. It is best avoided by those who have kidney, cardiac, or hypertension conditions. It’s not good news that a 16gm serving of oyster sauce contains 19% of the RDV for salt.

Many commercially prepared oyster sauce products included unsafe concentrations of the cancer-causing chemical compound 3-MCPD, according to a British study.

You could always make an imitation of oyster sauce by heating four teaspoons of soy sauce or teriyaki sauce, a cup of water, a teaspoon of corn flour, and a pinch of msg.

Vegans and vegetarians should avoid oyster sauce since it contains animal ingredients. An alternative made of plants is hoisin sauce. A close substitute is barbecue sauce without honey.


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Can you eat chicken with oyster sauce?

I don’t know of any comfort dish like oyster sauce chicken. Oyster sauce and the traditional trinity of Chinese aromatics—scallion, ginger, and garlic—give the chicken a deep umami taste that results in an opulent yet straightforward chicken meal that comes with sticky gravy. You, your family, and your friends will quickly come to love this sticky oyster sauce chicken meal!

If you eat chicken the way I do (polite with a fork and knife at first, then with your hands), this recipe will change the way you think about what it means to be “finger lickin’ good.” Colonel Sanders, I’m sorry!

Some people might choose to use napkins instead of licking their fingers when eating this type of chicken, only to discover that they must quickly go to the sink to wash the sticky gravy napkins off their hands. I apologize for offending any of you more polite readers, but yes, it is that kind of chicken.

I also made this oyster sauce chicken for friends for the first time after getting my first job in Binghamton, New York. I would volunteer to prepare for one of those dinners for guys only, but only if the other guys brought beer and snacks. I had this dish down to a science thanks to some excellent instruction from my mother, so trading was simple for me!

As a result, I had the following comments from the three gentlemen who were eating a quarter of a chicken, some rice, and a lot of gravy (but no vegetables):

Whoooa, I need a cold one with this and some napkins, said geeky friend number two.

If you’re not familiar with oyster sauce, read our article on the ingredients in oyster sauce to learn more. Lee Kum Kee’s Premium Oyster Sauce is what we use. Look for the Lee Kum Kee green panda label if you need gluten-free products. The Mala Market has the well-liked and gluten-free Megachef Oyster Sauce.