Oyster sauce: boost your flavours!

Once you start using it yu can't stop. Although it is a typically Asian cooking condiment I have discovered that imrpoves the taste of non-Asian food too. Classic oyster sauce supposed to be oyster flesh boiled in water until reduced to dropping consistency. If you want something like that, you will have to prepare it yourself as all commercial brands are, in fact, oyster-flavoured starch sauces.

At this point, I can't possibly afford boiling fresh oysters into drippy brown liquid to help stir-fried veggies taste better so I put up with supermarket varieties. They do bring in that somewhat nutty, savoury taste (umami) to the dish that nothing else can substitute.