How to Make Oyster Sauce

Oyster sauce is found in many Cantonese stir-fry dishes. Refrigerated, this sauce will keep for several months.


  • 2 cups of fresh oyster meat
  • 3 cups of water
  • 1 cup of bottled clam juice
  • 1 teaspoon of salt
  • 1 clove garlic
  • 1 green onion, white portion only
  • 1 slice of fresh ginger, 1/8-inch thick
  • 1/4 cup of soy sauce
  • 1 teaspoon granulated sugar
  • 2 teaspoons cornstarch (cornflour)
  • 3 tablespoons water


  1. Prepare meat and vegetables: Wash and drain the oyster meat, and peel and crush the ginger.
  2. In a saucepan, bring the oyster meat, water, clam juice, salt, garlic, green onion and ginger to a boil on medium-high heat. Adjust the heat, cover, and simmer for 30 minutes.
  3. Mix together the soy sauce, sugar, cornstarch, and 3 tablespoons of water.
  4. After 30 minutes, remove the lid from the saucepan and gradually add the cornstarch/sugar/soy mixture, stirring as you do so. Simmer for about another 10 minutes, stirring periodically.
  5. Set a strainer (sieve) over a large bowl and pour the oyster mixture through it, keeping the liquid and getting rid of the solids (this includes the cooked oysters).
  6. Refrigerate in a tightly sealed jar.

Yield: about 4 cups


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