This is a reduced sodium version of the oyster sauce recipe used in Asian recipes. The recipe was adapted from http://www.lowsodiumcooking.com/free/OysterSauce.htm
- 8 oz can of oysters (not smoked), drained and rinsed well (select the brand with the least sodium)
- ¼ tsp Lemon Juice
- ¾ Cup Water
- ¾ tsp No Sodium Chicken Bouillon
- 1 Tbsp low-sodium soy sauce (see recipe)
- ⅛ tsp black pepper
- Drain oysters, reserving the liquid.
- In preheated wok or skillet combine oysters, lemon juice & ½ the water. Boil for 15 seconds. Mash with a fork, or use a blender or food processor to grind coarsely.
- Combine remaining bouillon and remaining water. in a small pot. Bring to a boil, turn to low, and stir in oyster mixture and remaining ingredients. Simmer 5 minutes, stirring occasionally.
- Refrigerate for up to 1 week or freeze for up to 3 months.
Note that sodium percentages depend on which daily reference you use. The estimated 8 mg of sodium per 1 tsp serving implies that one 1 tsp serving of this recipe provides:
– 0% of the U.S. FDA daily reference value for sodium for a 2,000-calorie diet that includes 2,400 mg sodium, or
–1% of the American Heart Association recommendation of 1,500 mg sodium per day, or
–1% of the Ménière’s diet recommendation of 1,000 mg sodium per day.
(As is the case with all of the recipes on this web site, the nutrition information provided in this recipe is only an estimate based on nutrition information provided on the packaging of each of the ingredients we used in this recipe and/or on a variety of sources on the web. This information should be regarded as an opinion only, with no guarantees that it is accurate. Obviously, the nutritional information will vary depending on the ingredients and quantities that you use.)
