Cooking Oyster Sauce

Oyster sauce describes a number of sauces made by cooking oysters. The most common in modern use is a viscous dark brown condiment made from oyster extracts, sugar, salt and water thickened with corn starch. It is commonly used in Chinese, Thai, Malay, Vietnamese, and Khmer cuisine. Oyster sauce adds a savory flavor to many meat and vegetable dishes. Dishes that may use oyster sauce include beef with stir-fried vegetables, Crab in oyster sauce, Kai-lan, Buddha's delight, Hainanese chicken rice, Cashew chicken, Lo mein, Cha siu baau, and Daikon cake. Oyster sauce can also be used as a topping for some dishes. Guanggu is a professional enterprise in production, processing and sales seasoning sauce.