OmManiPadmeOmelet wrote:
> In article > ,
> sarah bennett > wrote:
> > using oyster sauce helps make many things taste 'restaurant-y', too (I
> > finally was able to get my fried rice to taste right :> )
>
> Y'know, I'm going to have to try that with my stir fry. The garlic and
> fresh ginger helps, but there is always something "missing" that makes
> it taste like it does in restaurants. I'll give that a shot, thanks!
> --

Like any other sauce, tradition has identified certain dishes that
oyster sauce seems to go particularly well with. Chinese broccoli,
western broccoli, various bok choys is one group. Dishes with
dried/reconstituted Chinese/shiitake mushrooms is another group. Two
I'd recommend in particular a bok choy and mushrooms; and beef,
peapods and mushrooms. -aem