Recipes from China :: Chinese Salads, Dressings, and Sauces
1/2 pound shucked oysters with liquid 1 Tbsp. water 1 tsp. salt Light soy sauce 1/2 Tbsp. dark soy sauce Drain oysters and reserve the liquid. Mince oysters and place in a saucepan. Add water and reserved liquid and let it come to a boil. Reduce heat, cover and simmer about 10 mins. Remove from heat, then add salt and cool completely. Force the mixture through a fine sieve into sauce pan. Measure the liquid, adding 2 Tbsp. light soy sauce to each 1/2 c.. Add dark soy sauce and bring to boil. Reduce heat and simmer gently for about 7 mins. Cool to room temperature and pour into a sterilized jar. Seal and store in the refrigerator. This sauce can be kept for several weeks.
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