A low sodium version of the traditional Chinese sauce. Serving size is one tablespoon. A convenient way to store is to freeze in ice cube trays so that you can take out a small quantity at a time.
16 oz oysters
1/2 tsp lemon juice
1 1/2 cups water
1 1/2 tbsp low sodium chicken bouillon
2 tbsp soy sauce substitute
1/4 tsp black pepper
Drain oysters, reserving liquid. In preheated wok or skillet combine oysters, lemon juice and 1/2 cup of the water. Poach for 15 seconds. Transfer to blender and grind coarsely.
In wok combine remaining bouillon and remaining water. Turn to medium and bring to a slow boil. Turn to low and stir in oyster mixture and remaining ingredients. Simmer 5 minutes, stirring occasionally. Transfer to bottles or other containers. May be stored in refrigerator for up to a week or frozen.
Yield: 44 Servings |