Oyster Sauce

Commercial oyster sauce is a concentrated, brown sauce made of ground oysters, soy sauce, and brine. It is used as commonly in Taiwan as ketchup is in the United States. Also available in a vegetarian variety, oyster sauce enhances any dish, bringing out the various flavors of the other ingredients.

Makes 1½ cups sauce.

1 can (3¾ ounces) smoked oysters
½ cup rice wine
½ cup chicken broth
2 tablespoons soy sauce
1 tablespoon raw or brown sugar
½ teaspoon salt, or to taste
¼ teaspoon ground white pepper, or to taste

Finely mince the oysters or, using a blender’s pulse mode, pulverize the oysters in their liquid. Add all ingredients to a saucepan and simmer for 15 minutes. Strain, cool, cover, and refrigerate. Will keep up to a week in the refrigerator.

Picture courtesy of Wikimedia Commons. This post is a member of the Chinese Father's Day menu series.

Garlic Sesame Sauce

Makes ¼ cup sauce.

1 clove garlic, minced
1½ tablespoons sesame oil
2 tablespoons soy sauce
1 teaspoon sesame seeds

Stir-fry the garlic in the sesame oil for 1 minute. Whisk in the soy sauce. Remove from heat, and stir in the sesame seeds. Serve in a rice bowl as a dipping sauce or drizzle over the hot asparagus.

Picture courtesy of Wikimedia Commons. This post is a member of the Chinese Father's Day menu series.

Ginger Vinegar & Mustard Celery Seed Rub

These condiments go with various Taiwanese dishes, like the recipe for Baked Pork Ribs featured yesterday.

Mustard Celery Seed Rub

Makes 2/3 cup spice rub.

½ teaspoon dry mustard powder
½ teaspoon celery seed
1 teaspoon salt
1 tablespoon paprika
½ cup raw or dark brown sugar

Combine ingredients and store in an airtight container away from the sunlight. Before baking or grilling cuts of pork or beef, rub the mixture onto meat to enhance its flavor.


Ginger Vinegar

Makes 1 cup.

2 tablespoons finely minced fresh ginger
1 tablespoon rice wine
1 cup white wine vinegar

Combine the ingredients in a clean jar. Cover tightly with lid and refrigerate for 2 days. Strain the mixture through a fine sieve. Strain it again through a coffee filter. Pour into a clean, airtight bottle. If refrigerated, the flavored vinegar will keep for a week. Use in any recipe that requires vinegar and ginger.