Print

Vegan Oyster Sauce (Stir Fry Sauce) Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 10 reviews

This Vegan Oyster Sauce is a rich, savory stir-fry sauce made from dried shiitake mushrooms, coconut sugar, soy sauce, and mushroom powder. It offers a flavorful vegan alternative to traditional oyster sauce, perfect for enhancing your Asian-inspired dishes with umami goodness. The sauce thickens beautifully to coat vegetables, tofu, or noodles, making it a versatile condiment to keep on hand.

  • Author: Chef
  • Prep Time: 4 minutes
  • Cook Time: 7 minutes
  • Total Time: 11 minutes
  • Yield: 1 cup (approximately 1 serving as a condiment or stir-fry sauce)
  • Category: Sauce
  • Method: Stovetop
  • Cuisine: Asian
  • Diet: Vegan

Ingredients

Dry Ingredients

  • 1 cup dried shiitake mushrooms
  • 2 tsp mushroom powder*
  • 2 tbsp cornstarch
  • 1 tsp salt

Wet Ingredients

  • 1 cup water
  • 3/4 cup coconut sugar (or white sugar)
  • 1/2 cup soy sauce

Instructions

  1. Prepare Mushroom Powder: Add the dried shiitake mushrooms to a high-speed blender and blend on high for 30-45 seconds until ground into a fine powder. Set aside. Note that this will make more mushroom powder than needed, which can be stored in an airtight container at room temperature for several months.
  2. Combine Sauce Ingredients: In a saucepan, combine water, coconut sugar, soy sauce, 2 teaspoons of the prepared mushroom powder, salt, and cornstarch. Whisk thoroughly to dissolve the cornstarch into the liquid.
  3. Thicken the Sauce: Heat the saucepan over medium heat and bring the mixture to a simmer, whisking regularly to prevent lumps. Continue simmering for 5-7 minutes until the sauce thickens to a syrupy consistency.
  4. Cool and Store: Remove the saucepan from heat and allow the sauce to cool for 10-15 minutes. Transfer the sauce to a container and store it in the refrigerator for up to 2 weeks. Use as a flavorful stir-fry sauce or condiment.

Notes

  • The mushroom powder makes extra; store leftovers in an airtight container for months.
  • You can substitute coconut sugar with white sugar if preferred.
  • This sauce can be refrigerated for up to 2 weeks.
  • Use as a vegan substitute in any recipe calling for oyster sauce.

Find it online: https://cheftinaskitchen.com/vegan-oyster-sauce-stir-fry-sauce-recipe/