If you make any Thai, Chinese, Vietnamese, Malay, Khmer, or other Asian dishes, you’re probably going to need oyster sauce. In fact, you’ve likely already eaten plenty of oyster sauce in popular dishes like chow mein and other Chinese-American stir-fried dishes. Kikkoman’s Red Label provides the characteristic savory umami and thickness of the sauce without any harsh seafood flavor.
If you're looking to learn more about what oyster sauce is and how to use it, check out this blog!
Common Allergens: Mollusk Shellfish.
Oyster sauce's flavor is somewhere between fish sauce and soy sauce. Its consistency is thick and syrupy, and it's dark brown in color. A good substitute should capture these flavors and textures as much as possible. Here are 6 scrumptious oyster sauce substitutes
Oyster sauce is used straight from the bottle. It is added to other sauces, used as a sauce on its own, or drizzled on top of steamed vegetables (often Chinese broccoli in Cantonese cuisine) as a finishing touch. The most popular way to incorporate oyster sauce into a recipe is in a stir-fry sauce.
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