Small Dish of Vegetarian Oyster Sauce
(click to enlarge)

Oyster Sauce, Vegetarian


California - China, Southeast Asia, Philippines
Makes:
Effort:
Sched:
DoAhead:  		 1 cup
***
50 min
Yes		 Oyster Sauce is very important in China, and much used in Southeast Asia, including the Philippines, for recipes in Chinese style. This analog is for strict vegetarians.

-------
3
1
1

-------
1/3
2-1/2
3

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2
1-1/2
1
3
2
1
---

c
in

---
c
T
T

---
t
t
T
t
t
T
-- Mushrooms
Shiitake Dried
Water, Hot
Ginger Root

-- Caramel
Cane Sugar
Water
Water, Hot

-- Sauce
Miso, Red
Salt
Soy Sauce
Mushroom Soy  
Corn Starch
Water
Make Mushrooms:   -   (15 min)
  1. Soak MUSHROOMS in Hot Water for at least 30 minutes. Remove from Water (keep soaking water) and chop fine.
  2. Slice GINGER very thin crosswise and chop fine.
  3. In a Blender or by other means run Mushrooms, Soaking Water and Ginger until as smooth as you can get it.
Make Caramel:   -   (15 min)
  1. In a sauce pan (1-1/2 quart) or similar, place Sugar and 2-1/2 T Water. Bring up to a simmer without disturbing until it is amber in color. Take off the heat.
  2. Carefully add the 3 T of Hot Water. Stir until as smooth as you can get it.
Make Sauce:   -   (20 min)
  1. Stir together Corn Starch and 1 T Water to make a slurry.
  2. Stir together all remaining Sauce items until smooth.
  3. Stir Mushroom mix into the Caramel. Bring up to a simmer over medium low heat.
  4. Stir in Sauce mix and bring back to a medium simmer.
  5. Stir up Corn Starch and stir into Sauce gradually until it thickens as you want it. Remember it will thicken a bit more as it cools.
  6. Kept in a tightly sealed jar in the fridge it'll keep for a few weeks.
NOTES:
  1. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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