Rice Wine-Oyster Sauce

February/March 2005

Your rating: None Average: 4 (1 vote)

Complex and salty, this sauce would complement most any vegetable stir-fry. To have extra sauce, double the batch, cover and refrigerate for up to 1 week.

Rice Wine-Oyster Sauce

Makes: 2 tablespoons, for 4 servings

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  • 1 tablespoon Shao Hsing rice wine, (see Note) or dry sherry
  • 2 teaspoons oyster-flavored sauce, or vegetarian oyster sauce
  • 1/4 teaspoon sugar
  • 1/8 teaspoon salt


  1. Whisk rice wine (or sherry), oyster sauce, sugar and salt in a small bowl.

Tips & Notes

  • Note: Shao Hsing (or Shaoxing) is a seasoned rice wine. It is available in most Asian specialty markets and some larger supermarkets in the Asian section. If unavailable, dry sherry is an acceptable substitute.


Per serving: 9 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 1 g carbohydrates; 0 g protein; 0 g fiber; 201 mg sodium; 1 mg potassium.

Exchanges: Free Food

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