Rice Wine-Oyster Sauce

4.0 (1)
Rice Wine-Oyster Sauce

Complex and salty, this sauce would complement most any vegetable stir-fry. To have extra sauce, double the batch, cover and refrigerate for up to 1 week.

Yield: 2 tablespoons, for 4 servings
Active Time: 5
Total Time: 5


  • 1 tablespoon Shao Hsing rice wine, (see Note) or dry sherry
  • 2 teaspoons oyster-flavored sauce, or vegetarian oyster sauce
  • 1/4 teaspoon sugar
  • 1/8 teaspoon salt


Whisk rice wine (or sherry), oyster sauce, sugar and salt in a small bowl.

Tips & Notes

  • Note: Shao Hsing (or Shaoxing) is a seasoned rice wine. It is available in most Asian specialty markets and some larger supermarkets in the Asian section. If unavailable, dry sherry is an acceptable substitute.


Nutrition Per Serving

calories 9
fat 0 g (0 g sat, 0 g mono)
cholesterol 0 mg
carbohydrates 1 g
protein 0 g
fiber 0 g
sodium 201 mg
potassium 1 mg

Nutrition Bonus

Carbohydrate Serving

Exchanges Free Food

From EatingWell February/March 2005