Krachtige tomatensaus met ansjovis voor vleesgerechten (kalfsvlees) of vis.
What is it?
Oyster sauce is a sauce from Cantonese cuisine made by boiling oysters, until you have a thick, brown sauce. Usually some ingredients are added, mainly for shelf life, color and texture, not for taste. There is also a vegetarian oyster sauce, made on the basis of shii-takes instead of oysters.
How to use?
Finally add stir-fried dishes with vegetables, meat or fish. Famous are the steak strips or Chinese broccoli in oyster sauce.
The amount depends on the brand you use. In general, you can say, the more expensive the bottle, the stronger the oyster extract, the less you have to use it. In fact, just like with black beans, you can easily use too much and ruin the dish.
Can be stored for a year in the refrigerator after opening.
From: Robin's website http://www.aziatische-ingredienten.nl
Krachtige tomatensaus met ansjovis voor vleesgerechten (kalfsvlees) of vis.
