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Oyster sauce that has a distinctive taste which is not at all fishy for marinate raw meat and season

1. Combine first 6 ingredients; stir until well-blended, and set aside. 2. Trim fat from steak. 3. Cut steak diagonally across the grain into 1-inch thick slices. 4. Cut slices into thin strips. 5. Combine steak, 1 t cornstarch, 2 t water, 1 t soy sauce and 2 teaspoons sugar in a medium bowl; stir

1. In a large saucepan bring 2 quarts water to a boil. 2. Add won ton and boil for 5 minutes; then, remove with a chinese strainer or colander. 3. Put the cooked won ton in a deep serving bowl, and add all other ingredients except the green onion, and mix carefully. 4. Garnish i with the chopped

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Borrowed from the Chinese, this richly flavored, dark brown sauce made from oysters with salt and water, thickened with cornstarch and color-enhanced with caramel or burnt sugar, is extensively used as a seasoning for stir-fried vegetable, meat, seafood and noodle dishes. An product from Thailand

Abalone in Oyster Sauce Anonymous 2-7-2005 1 1/4 cups cold water 4 slices ginger 1/2 teaspoon salt 1 tablespoon cooking oil 10 stalks asparagus, discard the tough lower ends 3 slices ginger, finally chopped 3 cloves garlic, chopped Sauce: 1 1/2 teaspoons fresh chicken stock 1 1/2 teaspoons salt 1/2
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Oyster Sauce Ingredients