Originally Posted by gfunkdave

Yesterday I made a lunch of baked frozed arctic char filet (rubbed with a little olive oil, salt, pepper) and sauteed vegetables (baby bok choy, red bell pepper, mushroom, garlic). I sauteed the vegetables in oyster sauce, soy sauce, and a little lemon juice (didn't have any rice vinegar...need to add that to my shopping list). I had never used oyster sauce before but saw a bottle of Lee Kum Kee (?) brand at the Filipino market I happened to be at over the weekend and remembered it being mentioned here. One question - there are two kinds of LKK oyster sauce. I got the "premium" one with a picture on the label of people in a boat. There was also a Panda one. Which is better/what's the difference?