Oyster Sauce
A savory and sweet oyster sauce marinade perfect for ribs or chicken, offering rich umami flavor with a hint of sweetness, ideal for grilled or baked dishes.
Ingredients
Instructions
- Combine sugar, catsup, oyster sauce, and shoyu and mix well.
- Parboil ribs or chicken with fresh ginger until tender. Drain.
- Pour the marinade over the meat.
- Let it set for up to 4 hours, then bake, broil, or barbecue.
Tips & Substitutions
For a deeper flavor, let the marinade sit overnight before using it. If you’re out of shoyu, soy sauce is a great substitute, though it may alter the flavor slightly. You can also add minced garlic or red pepper flakes for an extra kick. This marinade works wonderfully with seafood, especially in dishes like B.B.Q. Salmon.
Serving Suggestions
This oyster sauce marinade pairs excellently with grilled vegetables and steamed rice. Consider serving it alongside a fresh cucumber salad or a light Asian slaw for added crunch. It also complements dishes like Sweet And Sour Fish Kabobs, enhancing the overall meal experience.
Storage & Reheating
Store any leftover marinade in an airtight container in the refrigerator for up to a week. When reheating any marinated meat, do so gently in the oven at a low temperature to prevent drying out. If you've already cooked the meat, consume it within 3 days for the best quality.
Nutrition & Diet Analysis (per serving)
Each serving of Oyster Sauce contains roughly 108 calories, with 3g protein, 26g carbohydrates, and 0g fat. It is a good source of vitamin C (15% of the Daily Value). Note that it is relatively high in sodium, at 1676mg per serving (73% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use this marinade for vegetables?
Absolutely! This oyster sauce marinade can enhance the flavor of grilled or roasted vegetables. Just toss your favorite veggies in the marinade and let them soak for about 30 minutes before cooking. It works especially well with bell peppers, zucchini, and mushrooms.
How long should I marinate the meat?
For best results, marinate the meat for at least 4 hours, but overnight is ideal for maximum flavor absorption. Just ensure you do not exceed 24 hours, as the acidity can start to break down the meat too much, affecting its texture.
Can I freeze the marinade?
Yes, you can freeze the marinade for future use. Just make sure to store it in a freezer-safe container or bag, leaving some space for expansion. Thaw it in the refrigerator before using, and remember, it’s best used within 3 months for optimal flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).