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RECIPE
11 INGREDIENTS 9 STEPS 50min

Homemade Vegetarian Oyster Sauce

4.7
3 Ratings
A fabulous vegan stir fry sauce that can be used in any dish that calls for oyster sauce.
Homemade Vegetarian Oyster Sauce Recipe | SideChef
A fabulous vegan stir fry sauce that can be used in any dish that calls for oyster sauce.
Hi, I'm Maggie! Welcome to my site about modern Chinese cooking - including street food, family recipes, and easy dishes for dinner.
http://omnivorescookbook.com/
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Hi, I'm Maggie! Welcome to my site about modern Chinese cooking - including street food, family recipes, and easy dishes for dinner.
http://omnivorescookbook.com/
50min
Total Time
$0.73
Cost Per Serving

Ingredients

Servings
2
US / METRIC
1.5 oz
Dried Shiitake Mushrooms
2 Tbsp
Peanut Oil
2 cloves
Garlic , minced
1/2 Tbsp
1 tsp
Agave Syrup
or Sugar
1/4 tsp
Chinese Five Spice Powder
1/2 Tbsp
Dark Toasted Sesame Oil
to taste
Hot Water
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Nutrition Per Serving

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CALORIES
264
FAT
19.4 g
PROTEIN
4.4 g
CARBS
22.4 g

Cooking Instructions

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Step 1
Gently rinse the Dried Shiitake Mushrooms (1.5 oz) 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.
Step 2
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.
Step 3
Heat 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.
Step 4
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.
Step 5
Add 1 cup of the reserved mushroom-soaking liquid to the food processor. Puree until smooth. Return everything into the fry pan.
Step 6
Add Light Soy Sauce (1 Tbsp) , Dark Soy Sauce (1 Tbsp) , Miso Paste (1/2 Tbsp) , Agave Syrup (1 tsp) and 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.
Step 7
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.
Step 8
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.
Step 9
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.
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Nutrition Per Serving
Calories
264
% Daily Value*
Fat
19.4 g
25%
Saturated Fat
3.3 g
16%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
22.4 g
8%
Fiber
2.9 g
10%
Sugars
3.6 g
--
Protein
4.4 g
9%
Sodium
992.7 mg
43%
Vitamin D
0.8 µg
4%
Calcium
20.1 mg
2%
Iron
0.8 mg
4%
Potassium
401.9 mg
9%
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