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Yangjiang Extra Pure Fujian Oyster Sauce
$19
Triple the Amount of Oyster
It’s rare to find a Chinese oyster sauce that is mostly oyster juice instead of mostly sugar, starch and msg. We found this extra-pure oyster sauce in the coastal province of Fujian, where it is made from single-origin oysters and is 75% oyster juice, vs supermarket brands that range from 1% to about 30% oyster juice or extract.
The Yangjiang brand breeds oysters in the Tongan Bay north of Xiamen Island, an area known for clean, warm waters and abundant seafood. The oysters are cooked to release their juices, sweetened with sugar and thickened with cornstarch and wheat flour, and that’s it! Full of robust oyster taste and naturally occurring monosodium glutamate, Yangjiang has no need for flavor additives or preservatives of any kind.
You can definitely taste the difference in this thick, rich oyster sauce and others on the market, as it tastes like oysters! The high amino acid and glutamic acid content translates to concentrated umami and deep flavor.
Oyster sauce originated in Guangdong, Fujian and Taiwan, but its popularity has spread across China and the world, where it is used as both a condiment and a cooking ingredient, in dips, sauces, marinades, stir-fries and braises.
Recommended by culinary icon Ruth Reichl in New York Magazine: "…I have a whole pantry full of items from Mala Market, but I chose the oyster sauce because you really can’t get good oyster sauce at the supermarket. The stuff that you buy there is basically just caramelized sugar. This is actually made with oysters, which means it tastes like it’s supposed to. I use it to make shrimp or clams with black beans; kung pao chicken; and steamed baby bok choy glazed with a mixture of oyster sauce, soy sauce, black vinegar, a little sugar, grated ginger, and garlic. I sometimes toss it into mapo tofu. And I’ve been known to stir a splash into a pot of black beans or a pot of chili to deepen the flavor.”
Our line of oyster sauces
This Fujian Yangjiang oyster sauce: a rich, savory oyster taste, with no additives or preservatives
Thailand's Megachef oyster sauce: a milder, sweeter oyster taste, with no wheat gluten
Craft + Process
Yangjiang, which was founded in 1980, is a China-certified, pollution-free Green Food, and is a Fujian Famous Brand. The company has title to a sea area of 2 million square meters off the shore of Xiamen Island in Tongan Bay as the breeding ground for its oysters.
Yangjiang specializes only in oyster and shellfish sauces, allowing it to produce the very best.
Compare To
Supermarket oyster sauces may have as little as 1% to 5% oyster content, being composed of mostly sweet/salty/starchy seasoning with oyster character.
Premium supermarket oyster sauces have 15% to 30% oyster content and more oyster-driven flavor
Yangjiang oyster sauce has 75% oyster content and robust oyster flavor—no additives needed or used
Yangjiang exports fine sauces to Japan and Korea; The Mala Market is the exclusive source for Yangjiang in the U.S.
How To Use It
Oyster sauce is both a condiment and a cooking ingredient. Here are some of the myriad ways it is used to bring a savory-salty-umami boost to dishes:
Table condiment and dipping sauce
Dressing for cold noodles and salads
Marinade for meats: Use to remove “meaty” odor and add richness
Sauce for stir-fries: Add toward the end of stir-frying to retain flavor
Flavoring for braises: Avoid high-temperature cooking, braising over medium to low heat for optimal flavor
Storage
Close cap tightly after each use and promptly store in refrigerator.
