Thursday, August 9, 2007

Oyster Sauce

Oh yuck, said the kids.... when I mention Oyster Sauce. Oyster sauce is a common ingredient in many Asian dishes. It is a wonderful condiment to add to stir fries and grilled meats. I especially like it on fresh greens such as spinach, bok choy or even just cabbage. It's almost equivalent to ketchup; an all purpose condiment and cooking ingredient! Pack this bottle of flavor on your next camping trip on the river. Believe me, you will find more ways to cook with this or marinate with than any other sauce out of bottle.

10 baby bok choy (do not separate leaves; keep whole)
2 T olive oil
2-4 cloves of garlic; peeled and sliced
2 tsp sesame oil (optional)
dried chili flakes (to taste)
2 T oyster sauce

Wash baby boy choy heads in cold water and drain upside down. Do not separate leaves. Only peel off older or bruised leaves. Heat pan to medium high. Add olive oil & garlic. Add drained bok choy to oil. Careful as water will cause the oil to spatter. Stir fry quickly and add sesame oil and a pinch of chili flakes. Add oyster sauce to taste. Serve immediately when you see the bok choy translucent and bright green.

Variations: use other greens such as spinach, chard, brussel sprouts, etc. You can also slather a steak with this and grill it. I like to slice a steak into thin strips, stir fry it with veggies and then slather it with a dose of oyster sauce... ok, people, get over the word "oyster." Maybe we can just call it an Azun ketchup...

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