Oyster Sauce Substitute
When you're out of oyster sauce — homemade teriyaki, super simple teriyaki, hoisin barbecue sauce, and homemade hoisin — for stir-fry nights that can't wait.
★ side
sideIngredients
- 1/3 cup Soy sauce
- 3/4 cup orange juice
- 1 tsp Rice vinegar
- 1/3 cup Brown sugar
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 2 tablespoons Corn starch
- 1/4 cup Cold water
- 1 tsp Garlic, minced
- 1 tsp Ginger, minced
Instructions
- 1In a sauce pan on medium low heat add all ingredients except cornstarch and water. Stir well until all brown sugar is melted.
- 2In a bowl mix together cornstarch and water until there are no clumps. Add to the sauce pan and stir till sauce thickens. If you need to turn up the heat you may do so but keep a good watch as the sauce will thicken quickly. Enjoy!
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Open in Pepper →What To Reach For When The Bottle Is Empty
You get the pan hot, the vegetables are cut, and the oyster sauce bottle is empty. Most of what makes it work — soy sauce, a little sweetness, something thick and glossy — is already sitting in your pantry.
Cooks on Pepper reach for this collection on stir-fry nights, when a marinade needs mixing before the chicken goes in the pan, or when a steak needs a sauce and the store is closed.
Every recipe here is a sauce you can stir together at home: Homemade Teriyaki Sauce with orange juice, Teriyaki Sauce (Super Simple) with just soy sauce and brown sugar, Hoisin Barbecue Sauce, Homemade Hoisin Sauce with peanut butter and molasses, and a Bone-in Rib Steak with Wild Mushroom Sauce for when dinner needs to feel like more.
Quick Tips
- 1
Simmer to thicken
Let a soy-based sauce bubble gently for 5 to 8 minutes until it coats the back of a spoon. It thickens more as it cools.
- 2
Balance the sweetness
Start with ⅓ cup brown sugar per cup of soy sauce, taste, and add more only if it's sharp.
- 3
Add sauce at the end
Pour it into the pan during the last 2 minutes of cooking so the sugars glaze instead of scorch.
- 4
Whisk the peanut butter smooth
Stir peanut butter into a few tablespoons of warm soy sauce first, then add the rest so it doesn't stay lumpy.
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