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VEGAN OYSTER SAUCE FOR VEGETABLE KUNG PAO
Those Vegan Chefs

Vegan Oyster Sauce

5 from 1 vote
This recipe originated as the sauce for Vegetable Kung Pao. In that recipe, we use the parsnip poaching liquid which is ideal for this recipe. However, we modified this recipe since you're not always working with parsnips.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 10 ounces
Course: Sauce
Cuisine: Asian
Calories: 45
Ingredients Method Notes

Ingredients
  

  • 2 Tbsp olive oil extra virgin
  • 1 Tbsp kelp granules
  • 1 cup water
  • ¼ cup rice wine vinegar
  • 2 Tbsp black vinegar
  • ¼ cup soy sauce
  • 2 Tbsp mirin
  • 1 tsp poultry seasoning
  • 1 Tbsp maple syrup
  • 1 Tbsp water
  • 1 Tbsp cornstarch

Method
 

How to make Vegan Oyster Sauce
  1. Gently heat the extra virgin olive oil over low heat, and add the kelp granules. Continue to cook for 2 minutes.
  2. Add the water, soy sauce, rice wine vinegar, black vinegar, and poultry seasoning. Bring to a boil, then reduce to a simmer, cooking for another 2 minutes.
  3. Whisk the water and cornstarch together to make the slurry.
  4. Whisk the slurry into the sauce.
  5. Cook over medium heat until thick and the sauce has produced a few bubbles.

Notes

Nutritional Values are an estimate.