applecrisp1
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Post by applecrisp1 on Oct 5, 2016 14:22:04 GMT -5
On another thread, there was a recipe for "sheet pan asian stir fry" posted (thx to emptynestmom) that I thought looked good andi was s thinking of trying. I'm a big fan of recipes that are one sheet/one pot and the oven does all the work.
I have all the ingredients that you mix together and pour over the chicken/veggies but the oyster sauce. Does anyone have a good sub for it, or is it one of those flavors that I should just add one more condiment to my collection, and buy some oyster sauce? I'm just trying not to buy things that will likely not be used that often (unless it becomes a new fav). : )
To give you an idea the sauce is made by whisking together soy sauce, oyster sauce, rice wine vinegar, brown sugar, ginger, garlic, sesame oil, cornstarch and Sriracha,
I have the same issue with fish sauce, I have a couple of recipes that call for that too.
Thanks.
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Post by wallycat on Oct 5, 2016 14:38:33 GMT -5
Oyster sauce has a "seafoody" component to it plus a lot more sodium. Since I tweak recipes all the time, I would have suggested a tbs of fish sauce. Since you don't have that, do you have any anchovies? Mashed up, that would offer the umami taste and thicken it a bit with the seafood flavor.
There is shrimp paste or dried shrimp but I doubt you would have that if you don't stock fish sauce.
You could maybe omit the sugar and use Hoisin sauce...has the viscosity of the oyster sauce and the sweetener of the sugar...and maybe the hint of the flavor of the sea is not that important.
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applecrisp1
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Post by applecrisp1 on Oct 5, 2016 15:12:21 GMT -5
WC,
Thank for the info!
I don't have anchovies (or anything of the like) but i do have hoisin. If I try the recipe I'm going to do just as you suggest, go sans oyster sauce. The sauce has so many of the other usual ingredients you would see in a stir fry that I'll just change up a bit. If I love the recipe (or more so how it turns out making it in the oven I might spring for a bottle so I can give oyster sauce a try. Thx so much.
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traildoggie
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Post by traildoggie on Oct 5, 2016 15:43:53 GMT -5
I have hoisin sauce. use it when called for, but it's quite sweet. oyster sauce though is very versatile..... salty and "mushroomy". I like it in a lot of things, even a little on steamed vegies. not as runny as soy so it stays on the vegies. No problem using it up. I've had my share of odd jars of Asian type sauces that got used once and finally tossed. IMO oyster sauce as usable as tamari or sesame oil. I'd invest in a bottle.
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chatnoir
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Post by chatnoir on Oct 5, 2016 15:58:41 GMT -5
To give you an idea the sauce is made by whisking together soy sauce, oyster sauce, rice wine vinegar, brown sugar, ginger, garlic, sesame oil, cornstarch and Sriracha, If you don't want to buy the oyster sauce, I would sub hoisin. I make a very similar sauce for stir-fries and use hoisin. In fact, I'm making a recipe tonight and using oyster sauce as a sub for the hoisin in the recipe!  It won't taste exactly the same, but it should still be good. We shall see. I can't remember not ever having hoisin in the fridge (it lasts forever) but it just isn't there... I use a lot of fish sauce, because we love Thai and Vietnamese food, so if you're looking for a sub for it there really isn't any. But it also lasts forever in the fridge. |
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It won't taste exactly the same, but it should still be good. We shall see. I can't remember not ever having hoisin in the fridge (it lasts forever) but it just isn't there...