Vegan Oyster Sauce Recipe
The actual bomb stir-fry sauce. Sweet, salty, sticky and not a single mollusk gets pried open (“hey, I’m sleeping in here!”). 10 minutes, 1 pot, and your noodles finally get the respect and juicy love they deserve.
Servings: 16 oz.
Calories: 43kcal
Cost: $4
Equipment
Ingredients
- 2 tablespoons mushroom powder
- ½ teaspoon garlic powder
- ¼ teaspoon 5 spice powder
- 1 cup coconut sugar or brown sugar
- ½ cup tamari
- 1 tablespoon cornstarch
- 1 cup water
- 2 teaspoons miso paste
Instructions
- Combine the mushroom powder, garlic powder, 5-spice powder, coconut sugar, tamari, cornstarch, and water in a small saucepan. Whisk thoroughly until the cornstarch is fully dissolved and no lumps remain.
- Bring the mixture to a gentle simmer over medium heat, whisking frequently. Reduce the heat to low and continue cooking for 3-4 minutes, whisking constantly, until the sauce thickens.
- Remove from the heat, thoroughly whisk in the miso paste, and allow the sauce to cool.
- Transfer to a clean glass jar and refrigerate. The sauce will thicken further as it cools. Stir or shake well before using.
Notes
🥄 Lumpire State Building
Whisk out every cornstarch lump before the heat goes on. Lumps in hot sauce are lumps forever.
🍜 Miso Impossible
Miso goes in off the heat, then whisk like a maniac frolicking in the mist.
🧊 Thiccc
Looks a tad thin? Chill out. It thickens a ton as it cools.
Nutrition
Calories: 43kcal | Carbohydrates: 10g | Protein: 1g | Sodium: 453mg | Potassium: 29mg | Sugar: 7g | Vitamin A: 1IU | Calcium: 3mg