47 minutes ago, heidih said:I know there is the caveat about oyster sauce sometimes being "oyster poor" but I imagine that the average restaurant goes for economy. Lee Kum Kee is a pretty respected middle of the road brand. That is my usual - I don't use it that often.
Yeah, I will most likely buy another bottle of Lee Kum Kee, make a basic brown sauce, and add the LKK oyster sauce till consistency and taste are just right. I might test this with a local chinese takeout that is for my taste on the "bland side" and see if that is the flavor i am missing.
