Cantonese Oyster Sauce for Vegetables
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A simple yet flavorful Cantonese oyster sauce perfect for drizzling over blanched vegetables.
00:10:00 total
Serves 4
easy
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Ingredients
- salt - 1/2 teaspoon (for boiling water)
- oil - watch the video to see (optional, for boiling water)
- vegetable of choice - watch the video to see (lettuce recommended)
- oyster sauce - 25 g or 2 tablespoons
- water or stock - 25 g
- soy sauce - 1 teaspoon
- dark soy sauce - 1/4 teaspoon (optional, for color)
- sugar - 1 teaspoon
- MSG - 1/8 teaspoon (optional)
- peanut oil - 1/2 tablespoon (for sauce)
- starch - 1/4 teaspoon (mixed with equal amount of water for slurry)
Instructions
- Prepare the vegetable: Boil water with salt and optional oil. Blanch the vegetable until done, strain, and place on a plate.
- Make the oyster sauce: Mix oyster sauce, water or stock, soy sauces, sugar, and MSG. Heat peanut oil in a saucepan, add the sauce mix and bring to a heavy simmer.
- Thicken the sauce: Add the starch slurry to the simmering sauce and cook until slightly thickened.
- Serve: Pour the thickened sauce over the prepared vegetable.
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