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
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 tips
assistant