Oyster sauce is a find for lovers of Asian cuisine. This sauce, made from oyster extracts, has become popular worldwide due to its ability to add depth and complexity to flavors.
It pairs perfectly with meat, fish, and vegetables, giving them a special zest.
The composition of oyster sauce may vary depending on the manufacturer, but in most cases, it includes oyster extract, sugar, salt, corn starch, and soy sauce.
Oyster extract is rich in proteins and minerals such as zinc, copper, and iron, which are essential for maintaining the normal functioning of the body.
History and Origin
Oyster sauce has a long and fascinating history that dates back to China, where it was first created in the mid-19th century.
Originally, it was made from fresh oysters that were cooked in soy sauce along with various spices. This process allowed for a rich flavor and aroma.
Since then, oyster sauce has undergone many changes.
In the early 20th century, after the sauce became popular outside of China, its production was optimized. Many manufacturers began using canned oysters and other ingredients such as sugar and corn starch to improve texture and extend shelf life.
Today, oyster sauce has become an integral part of Chinese cuisine and is used in various dishes around the world.
Nutritional Value
In 100 grams of oyster sauce, there are approximately 80 calories, 2 g of protein, 0.5 g of fat, and 18 g of carbohydrates.
The glycemic index of oyster sauce can vary, but generally, it ranges from 30 to 40, which is considered low.
At the same time, the glycemic load also remains low, making it relatively safe for those monitoring their blood sugar levels.
However, on a keto diet, oyster sauce should be used cautiously due to its carbohydrate content.
It is recommended to use it in small amounts to avoid exceeding the daily carbohydrate limit.
Substitution options in recipes
Fish sauce. Fish sauce provides the same umami, and a small amount of sweetness (1 tbsp of fish sauce + ½ tsp of erythritol) mimics caramelized cane sugar, which is added to commercial oyster sauces. Remember that the mixture is more liquid — reduce the other liquids in the recipe by 1-2 tsp.
