Oyster Sauce

Oyster Sauce

This sauce is found in many Cantonese stir-fry dishes.

2 c. fresh oyster meat
3 c. water
1 c. bottled clam juice
1 tsp. salt
1 clove garlic
1 green onion, white portion only
1 slice fresh ginger, 1/8" thick
1/4 c. soy sauce
1 tsp. granulated sugar
2 tsp. cornstarch, cornflour
3 T. water

Prepare meat and vegetables.

Wash and drain the oyster meat, then peel and crush the ginger.

In a saucepan bring the oyster meat, water, clam juice,
salt, garlic, green onion, and ginger to a boil on
med-high heat.

Adjust the heat, cover, and simmer for 30 mins.

Mix together the soy sauce, sugar, cornstarch, and
3 T. of water.

After 30 mins., remove the lid from the saucepan,
and gradually add the cornstarch/sugar/soy mixture,
stirring as you do so.

Simmer for about another 10 mins., stirring periodically.

Set a strainer (sieve) over a lg. bowl, and pour the
oyster mixture through it, keeping the liquid and
getting rid of the solids, this includes the cooked
oysters.

Refrigerate in a tightly sealed jar. Refrigerated,
this sauce will keep for several months.

Makes about 4 c.