Not using oyster sauce regularly? Let's change that.
—which is the same seasoning that makes Cool Ranch Doritos so difficult to stop eating. Also known as oyster-flavored sauce, be sure to check the label before you buy—the ones worth their brine will contain extracts made from real shellfish.
Along with a jolt of flavor, oyster sauce adds a dark caramel color to any dish, which, according to assistant food editor Jessie YuChen, is referred to as “the sauce color” in Mandarin. It’s a shade you’ll notice in many Chinese dishes like stir-fried broccoli, Cantonese beef chow fun, and lo mein. Whether the color is coming from soy, oyster, or another brown sauce like hoisin, it’s a sure sign a dish is going to be tasty. The equation is simple, according to YuChen: “Brown=sauce=flavor.
Oyster sauce undoubtedly packs a punch, but to Morocco, it’s a perfectly balanced one that hits each note evenly. “It confers tons of flavor [to sauces, stir-fries, and dressings], without overwhelming the other ingredients,” he says.A versatile condiment for Asian cooking and beyond, oyster sauce can happily stand alone or blend into the crowd. However you use it, a little goes a long way.
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