If your taste buds are begging for something rich, savory, and umami-packed, let us introduce you to the MVP in many Asian kitchens: oyster sauce. Fret not, don’t let the name scare you off—this glossy, caramel-brown magic is less about fishy vibes and more about flavor explosions. Whether you’re stir-frying veggies, marinating meats, or just want to level up your noodles, oyster sauce adds that chef’s kiss depth that’ll have everyone thinking you trained under a wok master. For today’s recipes, we’ll be featuring 10 unique dishes that you can whip up using Lee Kum Kee Panda Brand Oyster Sauce, the less salty version. Ready to dive into saucy goodness? Let’s stir things up.
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10 Special Dishes With The MVP, Lee Kum Kee Panda Brand (Less Salty) Oyster Sauce
1. Bibimbap
Ingredients
- 1 1/2 cups mung bean sprouts, divided
- 3 tsp. Lee Kum Kee Pure Sesame Oil, divided
- 3 tsp. minced Garlic, divided
- 3 cups spinach
- 1 tsp. toasted sesame seeds
- 1 ribeye steak (around 8-10 oz)
- 2 tsp. cooking oil
- 1 carrot, julienned
- 8 mushrooms, thinly sliced
- 1 cup cooked short grain rice
- 1 egg yolk
Marinade
- 1 Tbsp. Lee Kum Kee Panda Brand Oyster Sauce (Less Salty)
- 1 Tbsp. Lee Kum Kee Selected Light Soy Sauce
- 1 Tbsp. minced garlic, divided
- 1 Tbsp. honey
- 2 tsp. Lee Kum Kee Pure Sesame Oil
- 1 tsp. toasted sesame seeds
Seasoning
- 1 ½ tsp. salt, divided
- 1 tsp. Lee Kum Kee Panda Brand Cooking Soy Sauce
- 2 tsp. Lee Kum Kee Pure Sesame Oil
- Lee Kum Kee Guilin Style Chili Sauce for garnish
Directions
- Prep Veggies
Boil 1 cup mung bean sprouts for 15 mins. Drain (save water), mix with 2 tsp sesame oil, ½ tsp salt, 1 tsp minced garlic. Set aside.
- Blanch spinach in the same water. Drain, squeeze, chop, and mix with 1 tsp sesame oil, 1 tsp garlic, ½ tsp salt, 1 tsp sesame seeds. Set aside.
- Marinate Beef
- Mix marinade ingredients in a bowl. Add thinly sliced ribeye and marinate for 30+ mins.
- Cook Toppings
- Sauté julienned carrots in 1 tsp oil for 1–2 mins with ½ tsp salt.
- In the same pan, sauté mushrooms with 1 tsp garlic for 3 mins, then 1 tsp soy sauce for 1–2 more mins. Set aside.
- Add 1 tsp oil, sear marinated beef, 2 mins per side.
- Assemble Bibimbap
- Add 1 tsp sesame oil to a stone pot, layer with rice. Arrange toppings and beef.
- Top with egg yolk, 1 tbsp Chili Garlic Sauce, a drizzle of sesame oil, and sesame seeds
- Final Touch
- Heat until rice crackles. Top with Chili Crisp Oil and extra sesame seeds. Enjoy!
2. Pad Kra Pao
Ingredients
- 14 oz. ground chicken
- 2 Tbsp. cooking oil
- 2 Thai chilies, thinly sliced (Add more if more heat is desired)
- 1 Tbsp. minced garlic
- 1 oz. shallot, finely diced
- 1 cup green beans, chopped into bite-size pieces
- 3 eggs
- 1 1/2 cups cooked white rice
Sauce Mix
- 2 Tbsp. Lee Kum Kee Panda Brand Oyster Sauce (Less Salty)
- 2 tsp. Lee Kum Kee Premium Soy Sauce
- 1 tsp. Lee Kum Kee Premium Dark Soy Sauce
- 1 Tbsp. fish sauce
- ¼ cup water
- 1 Tbsp. palm sugar, or brown sugar
Directions:
- Start by preparing your sauce mix: combine all sauces in a bowl and stir to combine.
- Heat a wok or large saute pan over medium high heat and add 1 Tbsp. of oil. Add the chilies and shallots and cook until the shallots turn translucent, about 1-2 minutes, then add minced garlic and cook until fragrant, another 1-2 minutes.
- Add your ground chicken and break up into small pieces, cooking fully for about 5 minutes. Pour in your sauce mix and green beans and stir to combine, cooking for an additional 2 minutes.
- Turn off the heat and add ¼ cup of holy or Thai basil, unsliced. As the Pad Kra Pao cools, this is a good time to fry your eggs in the remaining oil and chop more Thai basil for garnish.
- Break into three portions and serve over white rice. Garnish each with more Thai basil and a fried egg and enjoy!
3. BBQ Spicy Prawn Kebab
Ingredients
- 400g Prawns
- 2 Green Pepper (cut into inch pieces)
- 10 Cherry Tomatoes (whole)
- 3 Onion (cut into 1 inch pieces)
- 20 sticks Wooden Skewers
Marinade
- 4 tbsp Lee Kum Kee Guilin Style Chili Sauce
- 2 tbsp Lee Kum Kee Panda Brand Oyster Sauce
- 3 cloves Garlic
- 1 stalk Rosemary Leaf
Directions:
- Mix the ingredients with marinade mix and divide into 2 bowls. Add prawns into one bowl and vegetables in the other. Mix and set aside for 2-3 hours.
- Soak the skewers in water to avoid getting them burn when barbequing.
- On the skewers, alternately thread the prawn, green pepper, tomato and onion.
- Heat up a barbeque plate until hot and maintain at medium high heat. Cook skewers, basting with remaining marinade mix for 1-2 minutes each side, until cooked. Serve.
4. Mapo Tofu
Ingredients
- 300g Tofu (cut into cubes)
- 100g Minced chicken
- 6 cloves Garlic (chopped)
- 1 tbsp Sichuan Pepper
- 2 Dried Chilli (finely chopped)
- 1 Spring Onion (chopped)
- Water
- Cornstarch
Directions:
- Heat oil in a wok and saute garlic, dried chilli and bean sauce, then add in minced chicken and fry until cooked.
- Next, add in some water, once boiled, then add in tofu, Lee Kum Kee Selected Light Soy Sauce and sugar and cook for 3 minutes.
- Add in cornstarch mixture and stir well.
- Heat Lee Kum Kee Pure Sesame Oil in a pan. Saute Sichuan Pepper until fragrant. Drizzle Sichuan pepper oil over the tofu and sprinkle with spring onion.
5. Beef and Mushroom Lasagna
Ingredients
- Half kg 90% lean ground beef
- 1 small onion
- 1 celery rib
- 1 medium carrot
- 2 portobello mushrooms
- 2 garlic cloves
- 1 Tbsp. fresh sage, chopped
- 1 Tbsp. fresh rosemary, chopped
- 1 bay leaf
- 1 Tbsp. olive oil
- 230g oven-ready lasagna noodles
- 3 cups part-skim ricotta cheese
- 3 cups part-skim mozzarella cheese, shredded
- ½ cup Parmesan cheese, grated
Marinade
- 2 Tbsp. Lee Kum Kee Premium Brand Oyster Sauce
Seasoning
- 2 170g cans tomato paste
- 1 800g can crushed tomatoes
- 3½ cups water
Directions
1. Marinate Beef
- Brush beef with oyster sauce, cover, and chill for 30+ mins
2. Make the Sauce
- Dice onion, celery, carrot, mushrooms, and mince garlic.
- Sauté veggies in olive oil (4 mins). Add beef, mushrooms, sage, and rosemary. Cook until beef is done (5 mins).
- Stir in bay leaf, crushed tomatoes, tomato paste, and water. Simmer covered for 20 mins. Cool, remove bay leaf.
3. Assemble & Bake
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- Preheat the oven to 350°F. In a 14×11” pan, layer 1 1⁄2 cups sauce, 4 lasagna noodles.
- Add 2 cups sauce, half the ricotta, 1 cup mozzarella. Repeat
- Top with remaining sauce, 1 cup mozzarella, and Parmesan
- Cover with foil and bake for 1 hour
6. Salmon Poke
Ingredients
- 450g sashimi-grade salmon
- 120g avocado, diced
- 60g cucumber, thinly sliced
- 1 tsp. black sesame seeds
- 30g onions, shredded
- 1 Tbsp. green onions, chopped
Seasoning
- 3 Tbsp. Lee Kum Kee Premium Brand Oyster Sauce
- 1 1/2 Tbsp. Lee Kum Kee Pure Sesame Oil
- Cut salmon into small cubes.
- Combine salmon with avocado, cucumber, green onions and onions. Stir in Seasoning Sauce and mix well. Sprinkle black sesame on top. Ready to serve.
7. Prawn Yaki Udon
Ingredients
- Mushroom
- Onion
- Prawn
- Tofu
- Udon
Seasoning
- 2 Tbsp. Lee Kum Kee Cap Panda Oyster Sauce (Less Salty)
- 2 Tbsp. Lee Kum Kee Selected Light Soya Sauce
- 1 Tbsp. Lee Kum Kee Cooking Caramel
- 1 Tbsp. Lee Kum Kee Pure Sesame Oil
Directions
- In a bowl, add in Oyster Sauce, Light Soya Sauce and Cooking Caramel. Set aside.
- In a hot pan, add in oil and saute onions and mushroom till fragrant
- Add in Oyster Sauce, Light Soya Sauce and Cooking Caramel until the sauce thickens
- Add in Udon, prawns, tofu cubes and stir fry until everything is well-mixed
- Serve on a plate and drizzle with Lee Kum Kee Pure Sesame Oil
8. Chee Cheong Fun
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Ingredients
- Vietnamese Rice Paper
- Prawn
- Spring Onion
- Minced ginger
Seasoning
- 1 Tbsp. Lee Kum Kee Cap Panda Oyster Sauce (Less Salty)
- 1 tsp Lee Kum Kee Soy Sauce
- 1 tsp Lee Kum Kee Sesame Oil
Directions
- Soak rice paper on both sides
- Place 3 shrimps in the middle of the rice paper, sprinkle some spring onion and wrap it up tightly
- Then, place on a glass plate and put inside a bamboo tray
- Steam for about 10 minutes until the shrimp is cooked
- In a separate bowl, add in minced ginger and seasoning mix before adding some hot water and mix well
- Once the Chee Cheong Fan is steamed, pour the sauce mixture on top and it’s ready to serve
9. Chicken Mushroom and Tomato Omelet
Ingredients
- 60g chicken, diced
- 60g button mushrooms
- 60g tomatoes, diced
- 30g cheddar cheese, grated
- 2 Tbsp. cooking oil
- 3 eggs
Marinade
- 1 tsp. Lee Kum Kee Cap Panda Oyster Sauce (Less Salty)
Seasoning
-
- 1 tsp. Lee Kum Kee Cap Panda Oyster Sauce (Less Salty)
- 1/2 tsp. Lee Kum Kee Pure Sesame Oil
Directions
-
Mix chicken with marinade.
- Use 1 Tbsp. cooking oil to sauté chicken until done and then add mushrooms and tomatoes, stir well and set aside.
- Beat eggs with Seasoning Mix.
- Heat remaining 1 Tbsp. cooking oil, add beaten eggs, and lightly scramble. Lower the heat and pan-fry to form an egg sheet. Place cooked chicken and vegetables on half the egg sheet and sprinkle cheese on top.
- Flip over the other half of egg sheet to close omelet. Heat through and serve hot.
10. Lotus Root & Fungi Salad
Ingredients
- 140g lotus root, sliced
- 15g dried black fungi
- 30g white fungi, torn into small pieces
Dressing
- 2 Tbsp. Lee Kum Kee Cap Panda Oyster Sauce (Less Salty)
- 2 tsp. honey
- 1 red pepper, diced
- 1/2 tsp. Minced Ginger
- 1 Tbsp. Lee Kum Kee White Vinegar
Directions
-
Soak black and white fungi in water until soft.
-
Rinse lotus root, black and white fungi with boiled water. Drain and dry.
-
Mix all ingredients with salad dressing before serving.
Which Dish Will You Be Trying First?
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And there you have it, 10 dishes that are all unique and lip-smackingly good. The Lee Kum Kee Cap Panda Oyster Sauce (Less Sodium) with 25% less sodium can still add an explosive umami into your dishes. So go ahead, try them out and let us know which one is your favourite!
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