Oyster Sauce
1/2 lb. shucked oysters with liquid
1 Tbls. water
1 teas. salt
light soy sauce
1/2 Tbls. dark soy sauce
Drain oysters and reserve the liquid.
Mince oysters and place in a saucepan.
Add water and reserved liquid and bring to a boil.
Reduce heat, cover and simmer about 10 minutes.
Remove from heat, add salt and cool completely.
Force the mixture through a fine sieve into sauce pan.
Measure the liquid, adding 2 Tbls. light soy sauce to each 1/2 cup.
Add dark soy sauce and bring to boil.
Reduce heat and simmer gently for about 7 minutes.
Cool to room temperature and pour into a sterilized jar.
Seal and store in the refrigerator.
This sauce can be kept for several weeks.
1/2 lb. shucked oysters with liquid
1 Tbls. water
1 teas. salt
light soy sauce
1/2 Tbls. dark soy sauce
Drain oysters and reserve the liquid.
Mince oysters and place in a saucepan.
Add water and reserved liquid and bring to a boil.
Reduce heat, cover and simmer about 10 minutes.
Remove from heat, add salt and cool completely.
Force the mixture through a fine sieve into sauce pan.
Measure the liquid, adding 2 Tbls. light soy sauce to each 1/2 cup.
Add dark soy sauce and bring to boil.
Reduce heat and simmer gently for about 7 minutes.
Cool to room temperature and pour into a sterilized jar.
Seal and store in the refrigerator.
This sauce can be kept for several weeks.
