what about rice wine?
so, you add brown sugar to the oyster sauce?
a lot of the recipes for chinese dishes call for oyster sauce & it’s pretty potent. many recipes i see mix soy sauce, oyster sauce and brown sugar together along with a tablespoon of cornstarch to marinate beef in for about 1/2 hr or so in a zip loc bag. i marinated sliced beef for more than 1/2 hour and didn’t seem to hurt it but it sure was tender when i stir fried it with broccoli.
a lot of the recipes for chinese dishes call for oyster sauce & it’s pretty potent. many recipes i see mix soy sauce, oyster sauce and brown sugar together along with a tablespoon of cornstarch to marinate beef in for about 1/2 hr or so in a zip loc bag. i marinated sliced beef for more than 1/2 hour and didn’t seem to hurt it but it sure was tender when i stir fried it with broccoli
yes you add the brown sugar to oyster sauce because when you are also adding the soy sauce it gets really salty
yes you add the brown sugar to oyster sauce because when you are also adding the soy sauce it gets really salty.........
i’m still learning about rice wine vinegar so i can’t say for anything sure -— but i do know you can use it with chicken dishes in chinese cuisine & + it’s too much info to get into on this thread- perhaps later
i will get back to you on the rice wine vinegar-it has a taste that’s kinda’ strange. personally i’m more partial to malt vinegar on fries but RWVinegar has it’s own applications.