• Prep: 5 min
  • Cook: 5 min
  • Serves: 4

Oyster sauce is an umami-packed dressing made from—you guessed it—oysters. It adds unmatchable depth to a number of dishes, but we find it plays particularly well with earthy greens like bok choy.

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  • 2 garlic cloves, thinly sliced
  • 2 tablespoon toasted sesame oil
  • 2 tablespoon oyster sauce
  • 2 tablespoons soy sauce
  • 2 tablespoon seasoned rice vinegar
  1. Cook garlic and oil in a large skillet over medium high heat until garlic is tender and fragrant, 1 minute. Add oyster sauce, soy sauce and rice vinegar. Cook to meld flavors, about 1 minute.
  2. Do ahead: Sesame oyster sauce can be made 1 month ahead, store in an airtight container and freeze. Add 2 tablespoons water to thawed sauce and heat in a skillet before adding ingredients.
Rick Martinez
Our chef

Made for Bowery by Rick Martinez.

Rick Martinez is a James Beard Award nominee, future cookbook author and contributing food editor to Bon Appétit, New York Times and Food Network with a deep love of Mexican culture and cuisine. Rick lives in New York but is currently in Mexico researching regional food for his upcoming book, Siete Platos.

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