Homemade Vegetarian Oyster Sauce (Vegan Stir Fry Sauce)
The recipe prep time does not include the time you use to soak the shiitake mushrooms.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
- 1.4 oz (40 grams) dried shiitake mushrooms ((slightly less than 2 cups))
- 2 tbsp peanut oil ((or vegetable oil))
- 2 clove garlic (, finely minced)
- 1 tsp ginger (, finely grated)
- 1 tbsp light soy sauce ((or soy sauce, or tamari for gluten-free))
- 1 tbsp dark soy sauce ((or soy sauce, or tamari for gluten-free) (*Footnote 1))
- 2 tsp miso paste ((Optional) (*Footnote 2))
- 1 tsp agave syrup ((or sugar))
- 1/4 tsp five spice powder
- 2 tsp sesame oil (, toasted)
Instructions
- 1
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.
- 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. Save the soaking liquid (we will use it later in this recipe). Slice the mushrooms into thin pieces.
- 3
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.
- 4
Add 1 cup of the reserved mushroom-soaking liquid to the food processor. Puree until smooth. Return everything into the fry pan.
- 5
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.
- 6
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.
- 7
Remove the pan from stove, add sesame oil, and stir to mix well. Transfer to a big bowl to cool.
- 8
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.