I love the way oyster sauce adds flavor to Chinese food, but I'd like to make something similar at home for when we eat in. Any suggestions?

Try combining 2 teaspoons soy sauce or teriyaki sauce with 1 teaspoon canning liquid from canned oysters and a pinch of sugar. For a more authentic version, chop 2 dozen shucked oysters and simmer in their liquid for 20 minutes, strain, and boil down the remaining liquid to 1 tablespoon.