Homemade Vegetarian Oyster Sauce (Vegan Stir Fry Sauce)
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
1 and 1/4 cups
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Course
Main Course
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Cuisine
Chinese
Homemade Vegetarian Oyster Sauce (Vegan Stir Fry Sauce)
Description
This Vegetarian Oyster Sauce recipe softens dried shiitake mushrooms through soaking, extracting rich mushroom flavor into the soaking liquid. The mushrooms are then rinsed, sliced, and sautéed with garlic and ginger to develop golden, fragrant notes. This mixture is blended with reserved soaking liquid for smoothness, then combined with soy sauce, dark soy sauce for color, miso paste (optional for flavor depth), agave syrup for a touch of sweetness, and five spice powder, delivering a complex layering of tastes.
Finishing the sauce with toasted sesame oil adds a nutty aroma and richness. The resulting sauce is thick, glossy, and deeply savory, suitable for vegan or vegetarian stir-fries as a flavorful alternative to oyster sauce.
Variations include omitting miso for gluten-free needs and substituting dark soy sauce with regular soy sauce for a lighter color without flavor loss.
Ingredients
- 1.4 oz (40 grams) dried shiitake mushrooms (slightly less than 2 cups)
- 2 tablespoons peanut oil (or vegetable oil)
- 2 cloves garlic , finely minced
- 1 teaspoon ginger , finely grated
- 1 tablespoon soy sauce or soy sauce, or tamari for gluten-free, light
- 1 tablespoon dark soy sauce (or soy sauce, or tamari for gluten-free) (*Footnote 1)
- 2 teaspoons miso paste (Optional) (*Footnote 2)
- 1 teaspoon agave syrup (or sugar)
- 1/4 teaspoon five spice powder
- 2 teaspoons sesame oil , toasted
Instructions
- Gently rinse the shiitake mushrooms to remove the dust on the surface. Transfer into a bowl and cover with 2-inches hot water. Soak until the mushrooms turn completely tender, 30 minutes to 1 hour. To test each mushroom, press the cap with your fingers. You shouldn’t feel any tough spots.
- Rinse the mushrooms in the soaking water by gently rubbing the caps with your fingers. Squeeze out extra liquid and transfer the mushrooms to a cutting board. Let the mushroom-soaking water sit for 10 minutes. Save the soaking liquid (we will use it later in this recipe). Slice the mushrooms into thin pieces.
- Heat peanut oil in a medium size pan over medium heat until warm. Add shiitake mushrooms. Cook and stir until both sides turns golden, 3 to 5 minutes. Add ginger and garlic. Cook and stir for another minute. Transfer everything into a food processor.
- Add 1 cup of the reserved mushroom-soaking liquid to the food processor. Puree until smooth. Return everything into the fry pan.
- Add light soy sauce, dark soy sauce, miso paste, syrup and five spice powder in a small bowl. Whisk until the miso paste has dissolved completely. Pour into the frying pan and stir to mix well.
- Cook over low heat until the sauce is brought to a gentle simmer and is thick enough to coat a spoon. If the sauce turns too dry, add a few more spoons of the mushroom-soaking water.
- Remove the pan from stove, add sesame oil, and stir to mix well. Transfer to a big bowl to cool.
- Once the sauce has cooled down completely, transfer to an airtight container and store in the fridge for up for 1 week or in the freezer for 2 months.
Notes
- Using miso paste adds depth but can be omitted for a gluten-free version as most miso contains wheat.
- Dark soy sauce enhances color but can be replaced with regular soy sauce for lighter sauce without affecting taste.
- Soaking shiitake mushrooms until tender is essential for full flavor extraction and smooth sauce texture.
User Reviews
Overall Rating
5
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