the other day i made a rather basic Oyster sauce stirfry, real simple, beef strips cooked through til the juices flowed, Bell pepers chopped rather small almost diced added to heat through, sweet corn as a extra, then added some oyster sauce to thicken and flavor then dished off on a bed of rice.
To me it was amazing but lacked something, my GF's mother (chinese) suggested that it needed to be more saucy, i was inclined to agree.
Now the question how would i go about making it more saucy (more liquid) without adding more oyster sauce and making the flavor overpowering or adding water and diluting the flavor?
user
how can i make a stirfry more liquid without adding more oyster sauce and making the flavor overpowering or adding water and diluting
assistant
the other day i made a rather basic Oyster sauce stirfry, real simple, beef strips cooked through til the juices flowed, Bell pepers chopped rather small almost diced added to heat through, sweet corn as a extra, then added some oyster sauce to thicken and flavor then dished off on a bed of rice.
To me it was amazing but lacked something, my GF's mother (chinese) suggested that it needed to be more saucy, i was inclined to agree.
Now the question how would i go about making it more saucy (more liquid) without adding more oyster sauce and making the flavor overpowering or adding water and diluting the flavor?
user
need help making a more liquid oyster sauce sauce stirfry.
assistant