It adds a wonderful rich and savory depth.
My affection for oyster sauce is hardly unique. In fact, many, many Cantonese families can relate to reaching for that red-capped Lee Kum Kee bottle on a near nightly basis., recalls growing up with Lee Kum Kee, with backup bottles at the ready. His mother, too, slathered an oyster sauce-based marinade on almost every protein, drizzled it over eggs at breakfast, and mixed it into stir-fries.
“I remember even just shaking some out of the bottle and putting it over cooked pasta with sesame oil,” Eng recalls. Grace Young, a James Beard Award–winning Cantonese chef and cookbook author, was also raised on Lee Kum Kee. But in recent years, she’s pivoted entirely to using“It's like Lee Kum Kee was your first love, and you’re all starry-eyed for a long time,” Young says. “But then Megachef came along and there’s no comparison. You realize that you were young and foolish when you were with Lee Kum Kee.”
“You can add it to an Italian dish, a French dish—nobody will ever know,” Young says. “But it’s actually intensifying the umami flavor.”
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