Vegan Oyster Sauce Recipe

step 1

• STEP 1.Wash 4 pieces or 20 gm dry shiitake mushrooms under running water to remove any dirt and impurities.

step 2

• STEP 2.In a small bowl, soak the mushrooms in clean water for 3 hours until soft.

• STEP 3.remove 4 pieces of dry shiitake mushroom from the water after soaking for 3 hours. Squeeze out all the excess water and retain it in the bowl for later use. Keep the water aside. thinly slice and then dice the mushrooms. transfer the diced mushrooms and the mushroom water to a blender jar and blend till it is a smooth texture. Set it aside.

• STEP 4.in a saucepan add ½ cup sugar, 3 tbsp water and swirl gently. Do not stir the sugar. keep the heat on medium low and allow the sugar to caramelise. Once a part of the sugar turns a brownish red color, take the pan off the heat. The sugar will continue to caramelise .then add the mushroom paste to the pot and return the pot to medium low heat. stir to dissolve the caramel. This may take a few minutes. Keep stirring till the caramel has dissolved in the mushroom paste.

• STEP 5.turn the heat to low and add 1 ½ to 2 tsp salt, 1 tsp soy sauce, 1 ½ tsp dark soy for color. Stir well. at this stage the sauce is ready but the consistency is thinner than that of the bottled oyster sauce. for a thicker consistency gradually add cornstarch water (smooth mixture of 2 tsp water +2 ½ tsp cornstarch) and stir continuously to prevent lumps forming. turn off the heat. store this vegan oyster sauce in a clean airtight jar at room temperature for 10 days or in the refrigerator for upto 30 days.