A fabulous vegan stir fry sauce that can be used in any dish that calls for oyster sauce.
Author: Omnivore's Cookbook
Dried Shiitake Mushrooms
Light Soy Sauce
Dark Soy Sauce
Chinese Five Spice Powder
Dark Toasted Sesame Oil
Gently rinse the
Dried Shiitake Mushrooms (1/2 cup)
to remove the dust on the surface. Transfer into a bowl and cover with 2-inches
Water (to taste)
. Soak until the mushrooms turn completely tender, 30 minutes to 1 hour.
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. Slice the mushrooms into thin pieces.
Peanut Oil (2 Tbsp)
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 finely grated
Fresh Ginger (1 tsp)
and finely minced
Garlic (2 cloves)
. 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.
Light Soy Sauce (1 Tbsp)
Dark Soy Sauce (1 Tbsp)
Miso Paste (1/2 Tbsp)
Agave Syrup (1 tsp)
Chinese Five Spice Powder (1/4 tsp)
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
Dark Toasted Sesame Oil (1/2 Tbsp)
, 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.
Nutrition Per Serving
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