Vegan Oyster Sauce

This sweet & salty condiment is commonly used in Asian cuisines for stir-fry dishes, and is typically made with oyster extracts like boiled down oyster juices.
However, the vegan version of this sauce is made with dried mushrooms and a bunch of seasoning. It has an earthy and tangy flavour, and a velvety smooth, syrup-like texture.
Since this sauce is packed with umami, a little goes a long way.And so, it is best to use a small amount so that the deep flavour doesn’t overwhelm the dish.
Finish off your cooked noodles, fried-rice, roasted veggies with a drizzle of oyster sauce. You can also use it as a dipping sauce or a marinade.
Now put the bottled sauce away and make your own supremely simple vegan oyster sauce at home,with only a handful of ingredients minus the preservatives!

INGREDIENTS:-

• 2 cups dried mushrooms
• 2 cups hot water
• 2 tbsp sesame oil (or any vegetable oil)
• 2 tsp ginger-garlic paste
• 1 tbsp dark soy sauce
• 1 tbsp sweet soy sauce
• 2 tsp corn starch
• 1 tsp maple syrup or sugar

INSTRUCTIONS:-

1. Soak the dried mushrooms in hot water for 10-15 minutes or until they turn soft.
2. Add the mushrooms and the water to a blender and blend until smooth.
3. Add the blended mushroom mixture to a saucepan and bring it to a boil.
4. Reduce the heat and bring to a simmer. Add the oil, ginger-garlic paste and soy sauce.
5. In a small bowl, mix the corn starch with a tablespoon of water to make a slurry.
6. Add the slurry to the saucepan and whisk continuously for 1-2 minutes or until well-combined.
7. Stir in the maple syrup. Mix well.
8. Continue to simmer on medium-low heat for 5 minutes or until the sauce thickens to a syrupy consistency.
9. Allow the sauce to cool slightly before transferring to a glass jar.