Garlic Oyster Sauce

Garlic Oyster Sauce

A glossy, savory sauce built from oyster sauce and fresh garlic for quick stir-fries.

Total 13 min Makes 16 oz Calories 45/serving

Dietary

Dairy free, Nut free, Halal

Allergens

Shellfish, Soy, Wheat, Sesame

This sauce thickens into a silky glaze with deep umami notes and a mellow garlic bite, ready in minutes on the stovetop. Drizzle it over blanched vegetables, noodles, or stir-fried meats for a quick weeknight finish. It keeps well refrigerated, making it a handy staple for Chinese-style home cooking.

Ingredients

  • 1 cup oyster sauce
  • 1/2 cup chicken stock
  • 6 garlic cloves, minced
  • 2 tablespoons vegetable oil
  • 1 tablespoon soy sauce
  • 1 tablespoon granulated sugar
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1/4 teaspoon white pepper

Method

  1. In a small bowl, whisk together the cornstarch and water to form a slurry; set aside.

  2. Heat the vegetable oil in a 6-quart saucepan over medium heat until shimmering.

  3. Add the minced garlic and cook, stirring constantly, until fragrant and just starting to turn golden, about 1 minute.

  4. Pour in the chicken stock, oyster sauce, soy sauce, sugar, and white pepper. Stir to combine and bring to a gentle simmer.

  5. Whisk in the cornstarch slurry and simmer, stirring frequently, until the sauce thickens to a glossy, pourable consistency.

  6. Remove from heat and stir in the sesame oil.

  7. Let cool slightly before serving, or transfer to a jar and refrigerate for up to 1 week.

Rate this recipe

★ 4.6 (1)

Garlic Oyster Sauce

This sauce thickens into a silky glaze with deep umami notes and a mellow garlic bite, ready in minutes on the stovetop. Drizzle it over blanched vegetables, noodles, or stir-fried meats for a quick weeknight finish. It keeps well refrigerated, making it a handy staple for Chinese-style home cooking.

13 min 16 oz 45 cal

Ingredients

  • 1 cup oyster sauce
  • 1/2 cup chicken stock
  • 6 garlic cloves, minced
  • 2 tablespoons vegetable oil
  • 1 tablespoon soy sauce
  • 1 tablespoon granulated sugar
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1/4 teaspoon white pepper

Method

  1. 1

    In a small bowl, whisk together the cornstarch and water to form a slurry; set aside.

  2. 2

    Heat the vegetable oil in a 6-quart saucepan over medium heat until shimmering.

  3. 3

    Add the minced garlic and cook, stirring constantly, until fragrant and just starting to turn golden, about 1 minute.

  4. 4

    Pour in the chicken stock, oyster sauce, soy sauce, sugar, and white pepper. Stir to combine and bring to a gentle simmer.

  5. 5

    Whisk in the cornstarch slurry and simmer, stirring frequently, until the sauce thickens to a glossy, pourable consistency.

  6. 6

    Remove from heat and stir in the sesame oil.

  7. 7

    Let cool slightly before serving, or transfer to a jar and refrigerate for up to 1 week.