Vegetarian Oyster Sauce Recipe

Homemade Vegetarian Oyster Sauce (Vegan Stir Fry …

WEBFeb 23, 2017 · Transfer into a bowl and cover with 2-inches hot water. Soak until the mushrooms turn completely tender, 30 minutes to 1 hour. To …

Rating: 5/5(8)
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.

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Vegetarian Oyster Sauce (Vegan Stir Fry Sauce)

WEBApr 30, 2021 · Cut the softened rehydrated mushrooms with scissors (optional, you can skip this step if you have a high speed blender). …

1. Mushroom mixture: Pour the soaking water through a fine mesh sieve to remove any excess dirt. Cut the softened rehydrated mushrooms with scissors (optional, you can skip this step if you have a high speed blender). Blend the soaking water and mushrooms until smooth.
2. Caramel: In a saucepan over medium heat add sugar and water. Do not mix or swirl the pan. Let the mixture bubble until amber in colour. Turn off the heat and then add in the hot water. Be careful as the water may splash due to the vigorous bubbling. Stir the caramel– at this point it should be slightly runny and smooth.
3. Finishing the sauce: Add the blended mushroom mixture to the saucepan and stir with the caramel sauce. Turn the heat back on over low to medium low. Add the soy sauce, dark soy sauce, miso paste, salt and any additional seasonings of choice and whisk until well combined. Then drizzle in the corn starch slurry while continuing to whisk until thickened to desired consistency. The mixture will thicken more as it cools. Taste and adjust the saltiness to your liking.
4. Store: Remove from heat and once cooled, transfer to an air tight container. Store in the refrigerator for up to two weeks or in the freezer for up to 3 months.

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