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