Oyster Sauce 700 ML

AED 1,440

Oyster sauce, as the name suggests, is the sauce made by cooking oysters. The most common in modern use is a viscous dark brown condiment made from oyster extracts, sugar, salt and water thickened with corn starch. It is commonly used in Chinese, Thai, Malay, Vietnamese and Khmer cuisine. Oyster sauces are well known for its magic of “bringing out the umami taste in flavorful foods” while “adding flavor to bland ingredients”, serving as versatile condiment ideal for umami-inducing, flavor enhancement, color-enriching, brightness-adding and sauce-retaining for different cuisines.

Razmin Oyster sauce adds a savory flavor to many dishes, making it an ideal choice for flavoring meat and vegetables. The sauce is an essential ingredient in Chinese family-style cooking. It is commonly used in noodle stir-fries, such as chow mein. It is also found in popular Chinese-American dishes such as beef with stir-fried vegetables. Oyster sauce can also be used as a topping for some dishes.

Razmin Oyster sauce plays a part in enhancing the flavors without hampering the authenticity of taste. It brings out the umami flavor in the best delicacies while adding texture and flavor to everyday dishes, which makes it a condiment of choice indispensable for both professional as well as domestic kitchens.

The popularity of oyster sauce in the international market has lifted its application in different cuisines apart from Chinese.

Dishes that may use oyster sauce include Crab in oyster sauce, Kai-lan, Buddha’s delight, Hainanese chicken rice, Cashew chicken, Lo mein, Cha siu baau, Har gow, Kai yat sai, Wonton noodles, and Daikon cake.

Water, Sugar, Salt, Corn Starch, Soy Sauce, Caramel (E 150C), Oyster Flavor, Dried Bonito, Xanthan Gum, Preservatives: Sodium Benzoate (E211), Potassium Sorbate (E202), Contains: Wheat, Soy, Fish

700 ML, 300 ML

Out of stock


Available Recipes

Quick and Easy Chinese Chicken With Oyster Sauce

Quick and Easy Chinese Chicken With Oyster Sauce

Chinese restaurants are known for their ability to turn out a high volume of dishes in a noticeably short time. The secret is stir-frying, a speedy cooking method that tosses bite-sized pieces of meat and vegetables in hot oil over a wok or skillet. You can use the same technique at home to replicate Chinese takeout or get a work-night dinner on the table in a hurry.This recipe for Chinese chicken with oyster sauce delivers the dish—without you needing to call for takeout. (Speaking of takeout, you might want to make up a pot of white rice with this, too.)
Razmin OysterSauce adds the essence of oysters to this dish and the signature flavor associated with a number of Chinese dishes. Oyster sauce is a condiment comprised of oyster juices, salt, sugar; some versions include soy sauce thickened with corn starch. The finished flavor of a recipe with oyster sauce—combined with all of the other ingredients—becomes more savory in taste than explicitly fishy.



  • 1 lb Boneless, skinless chicken breasts or thighs Chopped into bite-sized pieces

For the Marinade

  • 2 Tablespoons Razmin Dark Soy Sauce
  • 1 Teaspoon Razmin Sesame Oil
  • 1 Tablespoon Corn starch

For the Sauce

  • Tablespoons Corn starch
  • Cup Water
  • 1 Tablespoon Razmin Dark Soy Sauce
  • 2 Tablespoons Razmin Oyster Sauce
  • 1 Teaspoon Granulated Sugar
  • 1 Teaspoon Razmin Sesame Oil

For the Stir-Fry

  • 2 Tablespoons Canola Oil Divided
  • 1 Clove Garlic Minced
  • 1 Teaspoon Ginger Minced
  • 2 Medium Green Onions Sliced diagonally into 1-inch pieces
  • 3-4 Dried Chinese mushrooms Softened in warm water and sliced
  • 1 Can bamboo shoots (or 1 can baby corn) Drained


  • Gather the ingredients.
  • Combine the soy sauce and sesame oil in a large bowl.
  • Add the chicken and toss to coat. Sprinkle 1 tablespoon of corn starch evenly across the meat and toss again. Marinate the chicken in the refrigerator for 10 to 15 minutes.
  • While the chicken marinates, dissolve 1 1/2 tablespoons of corn starch in the water, then mix it with the water, dark soy sauce, oyster sauce, sugar, and sesame oil.
  • Heat a wok or deep heavy skillet on high and add 1 tablespoon of the canola oil. When the oil shimmers, add the garlic, ginger, and green onions and stir-fry for about 1 minute or until fragrant and just starting to brown.
  • Transfer the ginger, garlic, and onions with a slotted spoon to a small bowl.
  • Remove the chicken from the fridge, transfer to the wok with a slotted spoon, and stir-fry, stirring frequently, until it changes color, about 3 to 4 minutes. Discard the unused marinade.
  • Remove the chicken from the wok.
  • Add the remaining 1 tablespoon of oil and return the garlic, ginger, and green onions to the wok. Add the mushrooms and bamboo shoots (or baby corn) and stir-fry for 1 minute.
  • Return the chicken to the wok.
  • Make a well in the middle and add the sauce, giving it a quick stir before combining it with the chicken and vegetables.
  • Stir-fry for an additional 1to 2 minutes, or until the sauce thickens and coats all of the ingredients. Serve and enjoy!

Stir-fried Beef with Oyster Sauce

Stir-fried Beef with Oyster Sauce

Marinate slices of lean beef steak then pan-fry with chunks of red pepper and a savoury sauce in this classic Chinese dish.


  • 450 Grams Lean Beef Steak
  • 1 Tablespoon Light Soy Sauce
  • 2 Teaspoon Razmin Sesame Oil
  • 2 Teaspoon Corn Flour
  • 3 Tablespoons Groundnut Oil
  • 1 Red Pepper Cut into chunky dice
  • 1 Green Pepper Cut into chunky dice
  • 3 Tablespoons Razmin Oyster Sauce
  • 2 Spring Onions Finely shredded, to garnish


  • Cut the beef into slices 5cm long and 5mm thick, cutting against the grain of the meat. Put them in a bowl. Mix in the soy sauce, sesame oil and corn flour. Leave to marinate for 20 mins.
  • Heat a wok until it is very hot, then add the ground nut oil. When it is slightly smoking, add the beef slices and stir-fry for 5 mins or until lightly browned. Remove the meat from the wok and drain well in a colander set inside a bowl. Discard the drained oil.
  • Wipe the wok clean and reheat it over a high heat. Add the peppers, and cook for 3-4 mins or until softened. Add the oyster sauce and bring it to a simmer. Return the drained beef slices to the wok and toss them thoroughly with the oyster sauce. Turn the mixture on to a serving platter, top with the spring onions and serve immediately.

Additional information

Weight 700 g


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