1. 
   Oyster sauce
   ==Development== The development of oyster sauce is often credited to Lee Kam Sheung, from Nam Shui Village, Guangdong. Lee made his living running a small eatery that sold cooked oysters. One day, he was cooking oysters as usual, but lost track of time until he smelt a strong aroma. Lifting the lid...
   Found op http://en.wikipedia.org/wiki/Oyster_sauce
   
   
2. 
   Oyster sauce
   A bottled all-purpose Chinese seasoning made from oysters, water, salt, cornstarch, and caramel coloring.
   Found op http://www.chowbaby.com/10_2000/glossary/glossary.html?synchpage=19&Z=75017
   
   
3. 
   Oyster Sauce
   (chinese) made from soy sauce, wine, starch and sometimes oysters
   Found op http://www.alternative-hawaii.com/gloss.htm
   
   
4. 
   oyster sauce
   (from the article `fish sauce`) ...Cambodia, ngan-pya-ye in Myanmar (Burma), and ketjap ikan in Indonesia, fish sauce is as ubiquitious as soy sauce in the region, being especially ...
   Found op http://www.britannica.com/eb/a-z/o/44
   
   

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