Rice Wine-Oyster Sauce

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.

From EatingWell: February/March 2005
Yield: 2 tablespoons, for 4 servings
Active Time: 5 minutes
Total Time: 5 minutes


  1. 1 tablespoon Shao Hsing rice wine, (see Note) or dry sherry
  2. 2 teaspoons oyster-flavored sauce, or vegetarian oyster sauce
  3. 1/4 teaspoon sugar
  4. 1/8 teaspoon salt


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

Tips & Notes

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Nutrition Per Serving: 9 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 1 g carbohydrates; 0 g protein; 0 g fiber; 201 mg sodium; 1 mg potassium.

Nutrition Bonus:

Carbohydrate Serving

Exchanges: Free Food