Cantonese Oyster Sauce Sauce
Ingredients: Oyster sauce, Water/stock, Soy sauce, Dark soy sauce, Sugar · 30 min cook time · 350kcal · ~₩11,565
Ingredients
25g Oyster sauce, 25g Water/stock, 1tsp Soy sauce, 0.25tsp Dark soy sauce, 1tsp Sugar, 0.125tsp MSG, 0.5tbsp Peanut oil, 0.25tsp Starch, 0.25tsp Water (for slurry), 1head Lettuce, 0.5tsp Salt (for blanching), 0.5tsp Oil (for blanching), 0.25tsp White pepper, 2stalks Scallion, 1inch Ginger, 4ea Dried shiitake mushrooms, 400g Beef, 0.25cup Water (for beef marinade), 1tbsp Oil (for beef coating), 1cup Oil (for shallow frying beef), 1tbsp Gaoliangjiu / Shaoxing wine
Instructions
1. Prepare the oyster sauce sauce by mixing 25g oyster sauce, 25g water/stock, 1 tsp soy sauce, 0.25 tsp dark soy sauce (optional), 1 tsp sugar, and 0.125 tsp MSG. Mix well.
2. In a non-reactive, nonstick saucepan, heat 0.5 tbsp peanut oil over medium flame. Add the sauce mixture and bring to a heavy simmer.
3. Drizzle in a slurry of 0.25 tsp starch mixed with an equal amount of water. Stir until slightly thickened. This is the basic oyster sauce sauce.
4. For blanched vegetables: Bring water to a boil, add 0.5 tsp salt and optionally a bit of oil. Blanch lettuce for about 5 seconds until done. Remove, strain, and plate. Pour the oyster sauce sauce over the blanched lettuce.
5. For beef stir-fry: Soak 4 dried shiitake mushrooms in cool water for at least 3 hours. Squeeze out water, remove stems, and slice. Reserve the soaking liquid for the sauce.
6. Prepare the beef: Thinly slice 400g beef. Marinate with desired ingredients (not specified in transcript, assume standard stir-fry marinade), 0.25 cup water, and coat well with oil.
7. Pre-cook beef by shallow frying: Heat 1 cup oil in a wok over high flame until bubbling around chopsticks. Fry beef until cooked through. Remove and drain.
8. Prepare stir-fry sauce: Use the same base sauce as before, but cut the sugar in half and add a good sprinkle of white pepper. Use the shiitake soaking liquid as the optional stock.
9. In the wok, add 1 tbsp of the beef frying oil. Over medium-low flame, fry 1 inch sliced ginger and the white part of two scallions until fragrant (about 15 seconds).
10. Add the sliced mushrooms and increase flame to high. Fry until fragrant (another 15 seconds).
11. Swirl in 1 tbsp Gaoliangjiu/Shaoxing wine around the sides of the wok. Quick mix.
12. Reduce heat to medium, then add the stir-fry sauce. Once simmering, thicken with the same starch slurry quantity as before.
13. Once the sauce reaches desired consistency, add the pre-cooked beef and the green part of the scallions. Give it a quick mix.
14. Drizzle over another 1 tbsp of your beef frying liquid for sheen. Serve as desired, e.g., over fried rice noodles.
Source: Watch the original video