Authentic Asian Sauces

Cooking Inspiration - 10 Stir Fry Recipes with Oyster Sauce

Cooking Inspiration

10 Stir Fry Recipes with Oyster Sauce

Article_10 Stir Fry Recipes with Oyster Sauce

Whip up some smokin’ creations with oyster sauce.  To begin, let’s dive into the dream team for stir-frying’ in the kitchen:

-         Wok: This is a staple in Asian cuisine, bringing a stir-fry to fruition in no time, much quicker than a frying pan thanks to the wok’s design.  Don’t have one on hand or not in the mood to spend extra cash, no biggie, a frying pan does the trick as well.

-         Oyster Sauce: Earthy, slightly sweet and salty and to many people’s surprise, doesn’t have a fishy taste.  LKK lists their Panda Brand Oyster Flavored Sauce as all-purpose for dipping, marinating, stir-frying or as a sauce-base


Beef Stir-Fry with Broccoli & Oyster Sauce


-         1 - 2 tbsp sunflower oil

-         200g beef stir-fry strips

-         200g pack tenderstem broccoli

-         1 onion, sliced

-         Garlic clove, sliced

-         2 tbsp oyster sauce



1.     Heat a wok until smoking, pour in the oil then add beef.  Stir-fry for 2 mins, then tip onto a plate.  Add broccoli with a splash of water then cook until broccoli turns bright green. 

2.     Add the onion and stir-fry for 1 min, then add the garlic and cook for 1 min more.  Pour in the oyster sauce and 125 ml water.  Bring to the boil and cook until reduced to a sticky sauce.  Stir in the beef, along with any juices from the plate, then serve straight away.


Inspired by BBC Good Food

Lee Kum Kee recommendation: Panda Brand Oyster Flavored Sauce & Lee Kum Kee Minced Garlic


Stir-Fried Brussels Sprouts with Garlic and Chile


-         4 cups halved brussels sprouts

-         Kosher salt

-         ¼ cup vegetable oil

-         2 tablespoons thinly sliced garlic

-         ¼ cup oyster sauce

-         4 teaspoons Thai fish sauce (nam pla)

-         2 teaspoons soy sauce, preferably Thai thin soy sauce (such as Healthy Boy)

-         2 teaspoons sugar

-         ½ teaspoon (or more) ⅛”-thick slices of red Thai shiles

-         Pinch of ground white pepper

-         ½ cup low-salt chicken broth



1.     Blanch brussels sprouts in a large pot of boiling salted water until bright green, about 15 seconds.  Drain and set aside.

2.     Heat oil in a wok or large skillet over medium heat.  Add garlic and stir until golden brown, about 30 seconds.  Using a slotted spoon, transfer to a small bowl.

3.     Increase heat to high; add brussels sprouts.  Stir-fry until they begin to soften, 2 - 3 minutes  Add oyster sauce and next 5 ingredients.  Stir-fry for 30 seconds; add chicken broth.  Bring to a boil; cook until liquid is reduced slightly, about 2 minutes; add more chiles, if desired.  Stir in garlic.


Inspired by Epicurious


Quick & Easy Thai Vegetable Stir-Fry


-         6 cups fresh vegetable assortment (such as broccoli, mushrooms, eggplant, carrots, zucchini, etc.)

-         ⅓ onion (chopped)

-         ½ cup chicken stock (or vegetable broth)

-         1 tablespoon canola oil (or other healthy oil for stir-frying)

-         Optional: 1 fresh red chili (sliced thinly)


For the sauce:

-         2 tablespoons oyster sauce (or vegetarian oyster sauce)

-         2 tablespoons soy sauce (or tamari)

-         2 tablespoons fish sauce

-         2 tablespoons brown sugar

-         6 to 8 cloves garlic (or 1 tablespoon jarred minced garlic)

-         1 teaspoon cayenne pepper (adjust to taste)


Steps to Make It

1.     Gather the ingredients.

2.     Place all stir-fry sauce ingredients (oyster sauce, soy sauce, fish sauce, brown sugar, garlic, and cayenne pepper) together in a cup and stir well - This may seem like a lot of garlic, but you’ll need every clove to create this rich-tasting sauce - Set aside.

3.     Place oil in a wok or large frying pan over medium-high heat.  If using high heat, be sure to have all your ingredients ready and close at hand, as this dish fries up fast!

4.     Add the onion plus 2 tablespoons of the broth and stir-fry 1 to 2 minutes until the onion has softened.  (Using a little broth instead of adding more oil keeps fat/calories lower).

5.     If your wok is dry, add a little more both plus the firmest vegetables (this would include carrots, mushrooms except for button or brown mushrooms, green beans, eggplant, asparagus, etc.).  Stir-fry for 2 minutes or until these vegetables have softened (eggplant should turn translucent).  Add 1 to 2 tablespoons broth whenever wok becomes dry.

6.     Add the rest of the vegetables, plus the sauce.  Stir-fry until the vegetables are bright green, but still crisp (1 to 2 minutes).

7.     Remove wok from heat and do a taste-test.  If your stir-fry needs more salt, add a little more fish sauce.  If it tastes too salty, add a squeeze of lemon juice.  If too sour, add a little more sugar.  Add more cayenne pepper if you prefer it spicier.

8.     Serve with plenty of steamed rice.

9.     Enjoy!



-         This is also excellent with a little chili sauce (for those who like it spicy), such as authentic Nam Prik Pao Chili Sauce.


Inspired by The Spruce Eats


Chicken Lo Mein


-         10 ounces Chinese egg noodles

-         1 teaspoon sesame oil

-         2 tablespoons canola oil

-         2 chicken breasts sliced thinly

-         1 red bell pepper thinly sliced

-         1 teaspoon minced ginger

-         2 cloves garlic minced

-         ¾ cup water

-         ¼ cup lite soy sauce

-         2 tablespoons cornstarch

-         1 tablespoon oyster sauce

-         1 tablespoons vegetable oil

-         1 carrot thinly sliced

-         ½ cup onion slices

-         ½ cup shredded cabbage

-         1 cup bean sprouts



1.     Cook the egg noodles one minute shy of the directions.

2.     Drain and toss with sesame oil in a bowl to coat.

3.     Heat canola oil in a large skillet or wok over medium-high heat.

4.     Cook the chicken 3 - 4 minutes on each side until cooked through.

5.     Remove from the pan and add in the red bell peppers, ginger and garlic and cook them for 1 - 2 minutes, stirring frequently until just softened.

6.     Add in the water, soy sauce, cornstarch, vegetable oil and oyster sauce into the skillet.

7.     Add in the carrot, onion and cabbage and cook for 1 - 2 minutes before adding back in the chicken and egg noodles.

8.     Add in the bean sprouts, toss all the ingredients together and serve.


Inspired by Dinner Then Dessert


Lee Kum Kee recommendation:  Panda Brand Oyster Flavored Sauce, Lee Kum Kee Minced Garlic& Pure Sesame Oil


Oyster Sauce Glazed Asparagus and Mushrooms


-         1 pound asparagus

-         1 tablespoon oyster sauce

-         1 teaspoon soy sauce

-         4 tablespoons water

-         ¼ teaspoon cornstarch

-         ½ teaspoon sesame oil

-         ½ pound mushrooms, sliced (shiitake are my favorite, but buttons work fine too. You can add more or less depending on what you have on hand)

-         3 tablespoons vegetable oil

-         1 shallot, finely chopped

-         1 garlic clove, minced

-         1 ginger slice peeled and minced

-         1 pinch pepper, to taste



1.     Cut asparagus into 2-inch long pieces.  Try the roll cut: slic on a diagonal, then turn the spear one quarter turn and slice the diagonal again.

2.     Mix oyster sauce, soy sauce, water, cornstarch, and sesame oil until cornstarch is well dissolved.  Set this seasoning sauce aside.  Heat skillet to high and put a cup of water by the skillet (for thinning the sauce later if you need to).

3.     Heat 1 Tbsp oil in a nonstick skillet set on high heat.  Add shallots and asparagus.  Stir the vegetables around for 5 - 7 minutes.  You are looking to get some nice browning on the edges.  Taste a it as you go to make sure they get tender, but still have a little bite.  Remove from pan to a bowl or plate.

4.     Heat 1 Tbsp oil and add mushrooms and some pepper.  Stir mushrooms around on dry heat without adding any liquid.  The mushrooms should shrink up and become browned.

5.     Add asparagus back to pan.  Turn heat down to medium.  Add 1 Tbsp more of oil and add garlic and ginger.  Once you can smell the garlic, quickly add seasoning sauce.  Stir to coat all vegetables in sauce.  The sauce will reduce rapidly.  You can add another tablespoon or two of water if you need to distribute the sauce better. 

6.     Remove from the pan and serve right away.


Inspired by Food 52

Lee Kum Kee recommendation: Panda Brand Oyster Flavored Sauce & Panda Brand Cooking Soy Sauce


Easy Shrimp and Broccoli Stir Fry


-         1 tablespoon olive oil

-         1 ½ pounds medium shrimp, peeled and deveined

-         24 ounces broccoli florets *

-         1 teaspoon sesame seeds

-         1 green onion, thinly sliced


For the sauce:

-         3 tablespoons reduced sodium soy sauce

-         2 tablespoons oyster sauce

-         1 tablespoon rice wine vinegar

-         1 tablespoon brown sugar, packed

-         1 tablespoon freshly grated ginger

-         2 cloves garlic, minced

-         1 teaspoon sesame oil

-         1 teaspoon cornstarch

-         1 teaspoon Sriracha, optional



1.     In a small bowl, whisk together soy sauce, oyster sauce, rice wine vinegar, brown sugar, ginger, garlic, sesame oil, cornstarch and Sriracha, if using; set aside.

2.     Heat olive oil in a large skillet over medium high heat.  Add shrimp, and cook, stirring occasionally, until pink, about 2 - 3 minutes.  Add broccoli, and cook, stirring frequently, until tender, about 2 - 3 minutes.

3.     Stir in soy sauce mixture until well combined and slightly thickened, about 1 - 2 minutes.

4.     Serve immediately, garnished with sesame seeds and green onion, if desired.


Inspired by Damn Delicious

Lee Kum Kee recommendation: Panda Brand Oyster Flavored Sauce


Baby Kale Stir-Fried with Oyster Sauce


-         2 teaspoons oyster sauce, plus more to taste

-         1 teaspoon fish sauce (such as Three Crabs)

-         4 teaspoons canola oil or other neutral oil (such as grapeseed), divided

-         1 (¾ - ounce) red Fresno chile, jalapeno, or serrano chile, seeds and ribs removed, chopped (about 1 ½ tablespoons) (optional)

-         ½ teaspoon granulated sugar (optional)

-         1 ½ tablespoons finely chopped garlic, divided

-         2 teaspoons water

-         1 teaspoon cornstarch

-         2 (5 - ounce) packages baby kale, spinach, or mixed leafy greens (about 16 cups)

-         Black pepper


How to Make It

1.     Whisk together oyster sauce, fish sauce, and 1 teaspoon oil in a small bowl until well combined.  If desired, stir in chile and sugar.  Add additional oyster sauce, if desired.  Stir in 1 ½ teaspoons garlic; set aside.  Whisk together 2 teaspoons water and cornstarch in a small bowl until milky and smooth; set aside.

2.     Heat remaining 1 tablespoon oil in a 5- to 6-quart Dutch oven over high until shimmering.  Add remaining 1 tablespoon garlic; cook, stirring constantly, until fragrant, 5 to 10 seconds.  Add kale a few handfuls at a time, stirring until wilted before adding next batch, until all greens have wilted and are reduced to about one-third in volume, about 2 minutes and 30 seconds.

3.     Add oyster sauce mixture to kale; stir to fully coat greens.  Cook, stirring often, until greens have released most of their liquid, about 40 seconds.  Stir in cornstarch mixture; cook, stirring constantly, until sauce thickens slightly and greens take on a silky finis, about 30 seconds.  Transfer greens to a platter; garnish with black pepper.


Inspired by Food and Wine

Lee Kum Kee Recommendation: Panda Brand Oyster Flavored Sauce


Oyster Mushroom Stir Fry


-         400 g oyster mushrooms, end removed and split into small pieces

-         1.5 tbsp. oyster sauce

-         1 tsp. dark soy sauce

-         1 thumb ginger, shredded

-         6 green onions, white and green part separated, cut into 1 inch sections

-         2 tbsp. cooking oil

-         ¼ tsp. ground Szechuan peppercorn

-         Coriander stems for decoration, optional



1.     Remove the tough ends of oyster mushroom and split into small pieces.  Then quickly wash and try your best to squeeze the water out.  Or if your mushrooms are clean enough, skip washing so there will be no extra water content.

2.     Heat up oil in wok over medium fire, fry green onion whites and ginger shreds until aromatic.  Place the mushrooms in.  Add oyster sauce and dark soy sauce.  When frying the mushrooms, do not move them too frequently.  All we want to do is remove the extra water content and make the taste from oyster sauce more concentrated.  But move them when they are sticky to the wok.  The process should last for 1 to 2 minutes until the mushrooms are well darkened.  Sprinkle Szechuan peppercorn powder or ground back pepper.

3.     Add green onion sections in.  Mix well.  Decorated with coriander stems.


Inspired by China Sichuan Food

Lee Kum Kee recommendation: Panda Brand Oyster Flavored Sauce & Panda Brand Mushroom Dark Soy Sauce


Bok Choy with Garlic and Oyster Sauce


-         3 cloves garlic (minced)

-         1 tablespoon canola oil

-         16 ounces bok choy (or baby bok choy)

-         1 ½ tablespoons oyster sauce

-         1 teaspoon dry sherry or shaoxing wine

-         1 teaspoon soy sauce

-         Ground black pepper to taste



1.     Bring a pot of salted water to a boil and add bok choy.  Boil for 1 minute and drain.  Rinse under cold water and drain again.  Set aside.

2.     In a pan over medium heat, add oil and garlic and cook for 1 minute.  Add bok choy and all the other ingredients and cook for 2 minutes. 

3.     Turn the heat off and transfer bok choy and sauce to a plate.  Serve immediately.



This Bok Choy With Garlic and Oyster Sauce will keep refrigerated for up to 2 days.


Inspired by Pickled Plum

Lee Kum Kee recommendation: Panda Brand Oyster Flavored Sauce


Napa Cabbage & Carrots with Rice Wine-Oyster Sauce


Rice Wine-Oyster Sauce

-         1 tablespoon Shao Hsing rice wine (see Tip) or dry sherry

-         2 teaspoons oyster-flavored sauce or vegetarian oyster sauce

-         ¼ teaspoon sugar

-         ⅛ teaspoon salt


Napa Cabbage and Carrots

-         2 tablespoons canola oil

-         ¼ cup thinly sliced shallot (1 large)

-         2 teaspoons minced garlic

-         4 cups thinly sliced napa cabbage (about 8 ounces)

-         1 cup thinly sliced carrot (1 large)

-         1 teaspoon sesame oil



1.     To prepare the sauce: Whisk rice wine (or sherry), oyster sauce, sugar and salt in a small bowl.

2.     To prepare the stir-fry: Heat a 14-inch flat-bottomed wok or large skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact.  Swirl canola oil into the pan, add shallot and garlic and stir-fry for 10 seconds.  Add cabbage and carrot and stir-fry until the cabbage just begins to wilt, about 1 minute.  Stir the Rice Wine-Oyster Sauce and swirl it into the pan; cook for 30 seconds.  Stir-fry until the cabbage and carrot are tender-crisp, 1 to 2 minutes.  Stir in sesame oil.  Serve immediately.



-         Make Ahead Tip: Cover and refrigerate the sauce (Step 1) for up to 1 week; prep the cabbage up to 4 hours ahead.

-         Shao Hsing (or Shaoxing) is a seasoned rice wine.  It is available in most Asian specialty markets and some large supermarkets in the Asian section.  If unavailable, dry sherry is an acceptable substitute.


Inspired by Eating Well

Lee Kum Kee recommendation: Lee Kum Kee Pure Sesame Oil