It's difficult to imagine Chinese food without oyster sauce. It was invented accidentally by Lee Kam Sheung when he overcooked oyster soup until the clear broth turned into a dark, caramelised sauce. His customers preferred this mistake version, and a business was born, which became a global sauce company "Lee Kum Kee" a century later.
Oyster sauce has a molasses-like richness and impeccably balances sweet and savoury flavours. Add 1-2 teaspoons in stir-fries, braised dishes and marinades for the ultimate umami kick.