Cooking sauce from China.
A traditional quality oyster sauce should be made by boiling oysters in water, reducing the opaque broth until thickened, and the liquid has caramelized to a brown color. This liquid should be the only ingredient
Originally made from oysters, water and salt, much contemporary oyster sauces now contain added cornstarch and caramel color, to improve it’s appearance and also to thicken liquids in stir-fries.
Source: Living Cookbook Staff, Hannaone’s Korean Dictionary
Web Page: www.livingcookbook.com www.hannaone.com