OYSTER SAUCE, an Introduction to History and Usage of a Highly Versatile Sauce 

On impulse I bought a bottle of oyster sauce months ago but have been too scared to actually use it. This video was super helpful, thank you!

Thank you so much for this very timely video. I had never used oyster sauce because I don't like oysters. I love Chow mean and Lo mein and fried noodles but I could never get them to taste like the restaurant dishes. There was always something missing. I finally bought my first bottle of oyster sauce a month ago but was afraid to use it. Well I got brave enough to cook with it and it was amazing!!! Oyster sauce was that missing ingredient that had eluded me for years!! Now my dishes taste even better than the ones I get from the restaurant because I can control the amount of sauce I use. And then today I get this notice for your video!! Perfect timing!

What a pleasant surprise! I’m glad I’m not the only one who puts Oyster Sauce in EVERYTHING (I thought I was using it incorrectly). I found that it brings out so much more flavor than cooking food without it. I’ve never tried using Hoisin sauce [because I don’t know what it is] but I suppose I ought to try that as well now.

Thanks for the input. I’m new to the oyster sauce game and needed some fundamentals. I also love accidental discoveries like how it was discovered!

I've been trying to figure out a lo mein sauce recipe to cut back on my takeout. I can't thank you enough for alleviating my guilt over preferring the panda to premium sauce. What I've come up with so far isn't perfect, but I think I'm on the right path: 2:1:1:1 ratio (quarter or eighth cup depending on portion) of oyster sauce (LKK Panda), soy sauce (Kinkoman), light soy sauce (LKK), dark/black sesame oil (Dragonfly) 2:1 ratio (tablespoon sized amounts) of minced garlic and minced ginger Pre cook noodles (finding fresh noodles in the refrigerated section of the Asian market I shop at made a big difference), vegetables, and protein individually. Set them all aside. Excluding the noodles, I use the same wok for everything without cleaning it out since it all ends up in the same dish, anyway. I like to cook the protein first and use the leftover liquid on the vegetables. Finally, heat up the sauce ingredients (make sure the oil is the last liquid ingredient, sesame oil burns quickly), mix in half the noodles, then half of everything else, then the rest of the noodles, finally the rest of everything else. Mixing it in stages makes the final product incorporate better. Putting in noodles first allows them so get first dibs on sucking up the sauce. I hope this recipe helps someone else on their path to noodle nirvana. R'amen.

Thank you for the information. Would you be willing to share the specific name brands of all the sauces you use? I admire very much the style of cooking you are teaching and would like to set myself up with sauces and dry seasonings like you use, I just ordered the Massala dabb you spoke of and am excited to try it out. I will be getting and using a stainless steel wok to try after learning your tips and techniques. I was afraid of cleaning burnt on stuff from improper seasoning in the past. Also everyone claimed get the carbon steel or nothing in the past. Could you also list the specific brands of the dry spices you use? Besides Amazon, where do you buy your wet and dry seasonings? Thank you so much for your help! Allen

Very nice advice , tks. Do we need to keep oyster sauce bottle on fridge ? Ay

This is great. Basically just try it out and find what you like.

In thailand we stirfry morning glory or bak choi with oyster sauce with sliced garlic and chili flakes, top notch

Great watch. Thanks ❤for sharing

I love using O'Food Premium Oyster Sauce (this is a korean brand that I find at H Mart) $11. It is has a complex oyster flavor but it is is salty.

how long does the sauce last in the squeeze bottle? o_O. need to fridge it? how do you store all your sauces so they last?

Thank you ! That was a very helpful video. 😊

i finally got some oyster sauce... its been on my radar for a long time.. its basically a very thick soy sauce..

I like to mix it with Worcester sauce every time I make beef stroganoff

Thank you kindly sir. Peace be with you.

Hi Tak, this was a great video. Have you ever tried vegan stir fry sauce which in my understanding is a mushroom / vegan alternative to oyster sauce? Do you have any opinion on that?

Sir how to use oyster in momo

Very informative thanku

Good explanation !

Oyster sauce staple in Hawaiian cooking.

Is there an inexpensive substitute, for someone with seafood and mushroom allergies ?

I made my first dish with oyster sauce last night. I was inspired by a dish at Panda Express. I used chicken breast cubed, sliced zucchini, sliced mushrooms, onions, a bit of leftover acorn squash, oil, oyster sauce, and soy sauce. It was DELISH!

Thank you for your video Sweets. I just saw yesterday how someone mixed oyster sauce in to lumpia Filipino food. I’m trying it next time.

How to make crispy chicken and long time stay

Mr Tak your show are very interesting keep up the good work 🥢☺️👌

Talk too much