I have absolutely fallen love with oyster sauce in the past few months. One day I was watching RU-vid videos trying to find a way to make my stir fry taste better because it always tasted like something was missing. I ran across one of Jet Tila's videos where he talked about various sauces. Then I also found your videos and noticed you use the same sauce so out of curiosity I bought some and fell in love with it. I was reluctant to use it because I don't like oysters. But once I tried it I was sold on it because I realized that oyster sauce is that elusive, mysterious flavor that I've been looking for over the years! Wahoo! Now I just need to explore hoisen sauce too. Thank you for making this video and sharing it with us. I really like how you explain things. Have a great day!
notice he doesn't use the Lee Kum Kee premium oyster sauce. Also Lee Kum Kee makes a vegetarian version of oyster sauce obviously minus the oyster, but is is very good
Jet Tila got me making stir fries with an oyster/hoisin mix and holy hell are they good. We were so nervous about using oyster sauce too, now it's a new staple, haha. Seeing this video, and the explanation of the different sauces, was so helpful!
@@drlard_ ..I must be doing something wrong, because my stir fry's always taste too strong, sauce wise. I think I might be over doing the addition of the sauce. I have a mixture of a "Sauce for all stir fry's " and I followed the recipe to the letter, so it must be the amount I use. It doesn't seem to matter what I do, I can never get the same flavor as the take out I buy from time to time. My local Chinese /Thai take away makes a Combination Omelette to die for.If only I could duplicate it 🤣
@@steiny3353 Add less... maybe 2/3rds then taste. You can always add more but you can never subtract. Recipes must be viewed as guidelines, ingredients will always vary between brands. Cook for your satisfaction of taste, sample as you prepare to develop your taste intuition abilities. Learn to trust your intuition through experimentation, & view recipes as general guidelines that are like scaffolding, let your imagination run wild to achieve something uniquely satisfying. *Except Baking breads & pastries which generally require more strict adherence to recipe proportions & methods, it's Chemistry as opposed to flavor preference.
Thank you for showing how to use these two sauces. I've always enjoyed them separately but never really thought about combining them. You've given me new inspiration!
I am so excited to have found your channel! You are an excellent teacher. Your explanations are easy to listen to, logical, quickly absorbed. Thank you so much!
@@ZacharyBittner at about 7:45 he says there are many ways to make a Teriyaki sauce including mixing oyster with hoisin sauce. As with American BBQ sauce there are as many ways to make teriyaki as there are cooks.
I've been using these two together for years now especially the oyster sauce. I marinate my mushrooms, chicken, beef and shrimp in the oyster sauce for my fried rice when making them and they come out great.
Very good explanation of the use and understanding of OYSTER SAUCE AND HOISIN SAUCE Together as well as the amount to use and what depth of flavors one gets with different amounts added to stir fried dishes. Thank you Chef.
Very enlightening, thank you. So simple! I sometimes add rice wine and/or rice vinegar as well, and use fish sauce instead of soy for personal taste. But as I age, I value this simplicity.
Thank you Tak for a very thorough explanation of using oyster and hoisin sauce and the map and info regarding Cantonese was very interesting and informative.🤗🇺🇸
I have been using oyster sauce for over 25 years and this is the first time I've ever heard of hoisin sauce and I'm gonna give it a try. Thank You for your helpful instructions.
I have some great news ! Well I tried hoisin sauce with osyter sauce today and much to my surprise I got some great results. I am impressed how my chicken chop suey tastes I noticed a big difference in my dish I even added some tempura fried shrimp. With Chinese hot mustard and ketchup. Very delicious.
I just made this recipe, followed it correctly, wonderful wonderful, i was most reluctant to even buy the orange sauce, but alias i did. It is almost twenty below zero now outside where i live, this recipe, made my home smell wonderful and my attitude merrier. Thanks Sir.
Love this video because a recipe I was looking at suggested adding honey to the stir fry and I didn't want that much sweetness. So, I used Hoisin and Oyster sauce combined as you suggested and it turned out amazing and delicious with not too much sweet flavor. Thank you for this excellent video cooking lesson.
I love it what i see! You fixed my mood i was low today! Meaningful channel! you can go far with this. Enthralling stuff i am moving on to the next video! Keep up and up. see you again
Hi, I use hoisin and oyster sauce a lot, even mushroom oyster sauce. I use mix in many dishes, even American dishes, I use differently? Both together or separately ect.. wings, chicken, beef and scallions, even a couple meatloaf's, the favorite is both and scallions in meatloaf mix, and brushed outside, plus Asian dishes, my 2 favorite items. Tyvm
Thank you Tak for giving us perfectly clear and understandable information and advice on wok cooking. I have a stainless steel pan very close to being a wok and a spatula that shovels like your professional one, so I jumped right in yesterday and made the fried rice you describe with hoisin someone had given me and some teriyaki sauce. I really am glad to understand oyster sauce because everything was perfect but it was sweeter than I wanted. Now I can get some oyster sauce for today's version. Oh, and instead of rice yesterday I used millet I had in the fridge and we loved it! So glad to have a savory way of serving millet as it is a high nutrient grain without the threat of arsenic which rice has. I look forward to cooking wok style nearly every day now because we eat a wide variety of veggies. However, I'm not convinced of your choice of Cuisenart wok because there are so many complaints about it on Amazon. It now weighs 1 lb instead of 3 according to the description and I wonder if the company has cheapened their manufacture of it to give it such a low price. People complain the sides are very thin. I suspect the one you bought years ago was much better quality. Thanks again for being very thorough in your presentation. I'm learning a lot fast! Many blessings, Rachel
Thank you for the video (a year ago). I really liked your explanation on how to use them in combination. +1 subscriber and greetings from San Diego, CA
Interesting! Thanks for the informative, I'm Asian but that doesn't mean I know everything about Asian sauce you know what I mean... lol... I never tried using hoisin sauce to cook in a dish but however I only tried it as a dipping sauce. Will definitely try it
Due to health, I've been bad about making progress on my cooking. I have tried my hoisin sauce. One dab on the tongue, I realized I knew this sauce. It's one of my favorites but I never knew what it was called.
A little coca cola can be used with those two sauces also. A splash of Coke is also good to get to get that last little bit of thick Oyster sauce out of the bottle. Just pour a bit of coke in and slosh it around. Coke was introduced to Vietnamese cooking during the Vietnam war. There was lots of coke around, so they tried cooking with it. A famous dish is Coka Cola wings or Ribs.
I love the flavors of these sauces. I’ve been keeping these sauces as part of my seasonings for the past two years. I was introduced to dark sesame oil by my Korean sister-in-law many years ago and my kitchen shelf is full of international spice along with sesame seeds and white pepper. My kitchen shelf is full of international spices. I like using hoisin sauce with meat, poultry and fish dishes.😋
I use the same storage jars at work and I get them at Sam’s Club too but they have Parmesan cheese in them 😂 I use them to put different size screws in
I came across your Wonderful Video explaining the difference between Oyster & Hoisin Sauce!! Now I know How to make Teriyaki Sauce!! Thank you!! Love Your Style of Explaining things!!..I’m a New Sub!!👍👍💓☺️🙌🙌🙏🙏
I combined oyster sauce, hoisin sauce and some kind of Mexican barbeque sauce together once and it was umami heaven. I wish i remembered how i made it ..
Ratio 2 : 1. Meaning Oyster Sauce 2 TBsp : Hoisin Sauce 1 Tbsp. If you find that oyster sauce too salty, add 1 tbsp sugar to balance the taste lol. Just put these 2 sauces does not bring out the flavour without 1 tbsp fried garlic flakes. For stir fried vegetables, add in 1 nos big onion cut small cubes size. Mix vegetables will be tastier with big onion
Thank you for these suggestions! I also use cane sugar from Japan that is not as sweet as I purchase in the United States. Maybe it creates a more authentic flavor?
Fortunately where I live, there are several large Asian Supermarkets and many smaller stores too. So there is no problems getting everything that anyone might need. Unlike most of the USA. You name it, we have the stores.
One night a couple of years ago I had a wild idea and baked some chicken leg quarters with Hoisin sauce. My wife enjoyed it. Before the kitchen could be cleaned one of her nieces and kids stopped by. My wife served up the food I had cooked to last a couple of days. Well, they enjoyed it to the point where they started coming into the kitchen and asking me what I put on/season the meat with. They'd asked her and she told them to ask their uncle, me. I pulled out the bottle and showed it to them and got hugs and pecks on the cheek. In my house if you like the food you hug or kiss the cook or both. We have 3 woks in the house and they're not only used for stir-fry. Don't be afraid to mix and match your sauces as well as your herbs & spices.
DoNot Need .What else do you use your woks for? I'm just curious. I'm only a beginner at wok cooking and I can't wait to be halfway decent at cooking Chinese, (which I absolutely love)
@@steiny3353, we also use them for deep frying, steaming. I really like how my scrambled eggs turn out in a wok. Give Coca-Cola Chicken wings a try. I've had a taste for some lately. If you don't have wings you can substitute with breast meat cut into strips/fingers.
@@donotneed2250 ..Thanks for that. I'll have to get a bit more adventurous with my cooking. I've put the wok away for the time being. I've been doing the fasting thing and eat very little. Do you have a particular way of doing your scrambled eggs? ( I love scrambled eggs). I've done mine in the wok a couple of times and was happy with it. I usually add some chopped up shallots and a dash of cream, but would like to hear your method. Cheers from Australia.
@@steiny3353, a bit of oil and butter to start. Then add the egg(s), sometimes cheese, black pepper, Italian season and nowadays a bit of ground turmeric. I figured out last year turmeric helps to lower my blood sugar and blood pressure but make sure you use black pepper with it. Black pepper helps it to get into your system.
@@donotneed2250 ..I'm a diabetic and I'm taking Ozempic injections once a week, instead of the Nova Rapid 3 times a day. I've lost a lot of weight and that is helping with keeping my BSL's down. I always add salt and black pepper as normal, but have never tried Turmeric. Must give it a go.Thanks for the tip.
I only use Hoisin & oyster sauce together when the recipe specifies it. The only recipe, as far as I'm aware of, which uses both sauces together is the chinese roast pork belly
That''s not so much of a stretch as you may think😉. It's been a long time since I made one, but I used to use a big splash of Worcestershire sauce and a glob of molasses or dark brown sugar and tomato puree along with the ketchup. I can't remember the measurements but it always came out nice savoury and sweet (but not too) and lifted the whole loaf to a new level. So your recipe is bound to work as well, maybe a bit softer in tones though, but it's all a balancing act in the end. Must give it a try.
@@telebubba5527 ty, lol I make couple with the Worcestershire sauce and molasse, but none with brown sugar in glaze🤔, done tomato paste with oyster sauce or balsamic vinegar, going to give what you said and try, will use with moderation, we do 2-3 different meatloaf's at a time, savory, a little sweeter taste, and always an umami type or what I call Asian? Everyone in family gets to have what want, and leftovers are better lol. I love Asian ingredients, and with something like meatloaf or a burger can design by what have on hand. Appreciate your show tyvm.
@@telebubba5527 we have grandkids so full house lol, because cold front, made 4 meatloaf's tonight all different, tried what you said and I think I nailed it, either way was great ty. Love new ideas, one was buffalo chicken meatloaf, ground 1-1/2lb chicken breast, mixed beef tallow, gorgonzola crumbles, scallions, hot sauce, packet ranch dressing mix, of course natural ingredients.. basted with Korean chili paste and oyster sauce. Made off top of head cuz boys wanted buffalo wings but didn't have any and made meatloaf night, it's gone, atleast I got a end lol, I usually get a slice of each. Glad tried your recommendation again ty
the clear liquid in the clear bottle, is it oil, or water, it seem that it is used to de-glaze the wok... Great instructional video... what is Brown sauce?
