Oyster sauce, also known as "oyster oil," is a condiment made by concentrating the juice from steamed or boiled oysters or by enzymatically hydrolyzing oyster meat, then adding sugar, salt, starch or modified starch, and other ingredients and food additives. It is typically brownish-red with a glossy sheen, a moderate consistency, and a smooth, even texture. Oyster sauce is rich in monosodium glutamate, which is the source of its umami flavor.
Oyster sauce can be used in cold dishes, stir-fries, and fillings. When stir-frying, it's best to add oyster sauce just before the dish is finished cooking for optimal flavor; overcooking or heating will affect its aroma. Oyster sauce originated in Guangdong province and was initially common in Guangdong, Fujian, and Taiwan, gradually becoming popular throughout China.
Oyster sauce also contains various nutrients such as sugars, organic acids, iodine, calcium, and vitamins. When purchasing, it is recommended to choose products with a protein content of at least 0.4 grams per 10 grams. Because oyster sauce contains protein and water, it provides a favorable environment for the growth of bacteria and mold. Once opened, oyster sauce is prone to bacterial and mold growth if not properly sealed and refrigerated promptly. Therefore, after each use, ensure the cap is tightly closed and refrigerate as soon as possible. It is not recommended to add oyster sauce to pickled foods, including preserved meats, sauerkraut, and pickled vegetables. When purchasing oyster sauce, first check the ingredient list on the bottle to see if it contains oyster extract, and secondly, check if the product standard number contains the two letters GB.
