Noodlepedia
A glossary of both familiar and lesser-known Asian ingredients and terms.
Oyster Sauce
A thick, savory sauce made from oyster extracts, sugar, and soy sauce. Rich in umami and slightly sweet. It’s an essential in Chinese stir-fries.
Pro Tip: Add at the end of cooking to preserve its glossy texture and bold flavor.
How to Use It:
- Toss into stir-fried veggies or noodles
- Glaze meats or tofu
- Mix into marinades and dipping sauces
1. Beef & Broccoli Stir-Fry
Vibe: Takeout-style classic that comes together fast. Juicy beef, crisp broccoli, glossy sauce—chef’s kiss.
🛒 Ingredients:
1/2 lb beef (flank, sirloin, or hot pot slices), thinly sliced
2 cups broccoli florets
2 cloves garlic, minced
1 tbsp oyster sauce
1 tbsp soy sauce
1 tsp cornstarch
1 tsp sugar
1/2 tsp sesame oil
1/4 cup water
Oil for cooking
👩🍳 Instructions:
Toss beef with a little soy sauce, cornstarch, and sugar. Let it sit while you prep the rest.
Blanch broccoli for 1 minute, then drain.
In a pan or wok, cook the beef until mostly done. Remove.
Add garlic to the pan, then the broccoli. Stir-fry for 1–2 mins.
Return beef to the pan. Add oyster sauce, sesame oil, and a splash of water.
Toss everything together until the sauce is glossy and coats well. Serve hot with rice.
🥢 Why it hits: Oyster sauce pulls everything together with that deep, savory-sweet kick that screams “restaurant-quality.”
2. Oyster Sauce Fried Rice
Vibe: Leftovers never looked so good. One pan, five minutes, endless flavor.
🛒 Ingredients:
2 cups cold cooked rice (day-old is best)
2 eggs
1/2 cup frozen peas/carrots mix or chopped veggies
2 scallions, chopped
1 tbsp oyster sauce
1 tbsp soy sauce
1 tsp sesame oil
Oil for frying
👩🍳 Instructions:
Scramble eggs in a hot oiled pan, then push to the side.
Add veggies and stir-fry for a minute, then toss in rice.
Pour in oyster sauce, soy sauce, and sesame oil. Mix well, breaking up clumps.
Add scallions, stir, and taste for seasoning. Done!
🔥 Why people love it: The oyster sauce gives it that addictive, slightly caramelized depth you don’t get with just soy sauce. It’s fast, flexible, and totally hits the spot.