Oyster sauce is an essential element in Chinese cooking. It adds a savoury, but not overly fishy, flavour and velvety texture to dishes. Made from oyster extract and wheat flour, the brown sauce is thick and smooth. Use it to dress freshly blanched Chinese vegetables like gai laan (Chinese broccoli), in stir-fries – such as the Cantonese classic stir-fried beef in oyster sauce - , braised dishes and marinades
Lee Kum Kee was founded by a cook from Guangdong village who discovered oyster sauce in 1888. Known for the range and quality of its Chinese sauces, the company is now a global brand, widely used in Chinese restaurants around the world.
Ingredients: Water, sugar, oyster extract 11% (oysters, water, salt), salt, modified corn starch, flavour enhancer E621, wheat flour, colour E150a.
Allergy advice: for allergens see ingredients listed in bold.
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