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Oyster sauce describes a number of sauces made by cooking oysters.The most common in modern use is a viscous dark brown condiment made from oyster extracts, [1] [2] [3] sugar, salt and water, thickened with corn starch (though original oyster sauce reduced the unrefined sugar through heating, resulting in a naturally thick sauce due to caramelization, not the addition of corn starch).
In 2000 to 2001, Britain's Food Standards Agency (FSA) identified various brands of Chinese and South-East Asian sauces, including Lee Kum Kee products, with suspected human carcinogens 3-MCPD and 1,3-dichloropropanol (1,3-DCP) contamination at levels hundreds of times higher than those deemed safe by the UK and European Union.
In P. G. Wodehouse's 1916 short story "Jeeves Takes Charge", Jeeves cures Bertie Wooster's hangover with his version of a prairie oyster. [6] The drink is not named in the story but it fits the description of a prairie oyster. As Jeeves says, "It is a little preparation of my own invention. It is the Worcester Sauce that gives it its colour.
Lee Man Tat was born in Macau in 1930, the eldest son of Lee Siu-nam and his wife. [3] He was the grandson of Lee Kum-sheung who invented oyster sauce and founded the Lee Kum Kee company in Zhuhai, China, in 1888.
It consists of oysters on the half-shell topped with a green sauce and bread crumbs, then baked or broiled. [5] Though the original sauce recipe is a secret, it includes a purée of a number of green vegetables that may include spinach. [3] Similar versions of the dish have proliferated in New Orleans, with none noted as an accurate duplicate.
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Stir-fried Okra with Mama Sita's Oyster Sauce Mama Sita's products Stir-friedEggplant with Mama Sita's Oyster Sauce. Mama Sita's Holding Company, Inc. (founded as Marigold Commodities Corporation) is a Philippine based manufacturer of condiments, selling its products under the brand, Mama Sita's. The brand is named after Teresita "Mama Sita" C ...
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