Vegan Mushroom Stir Fry Sauce (Oyster Sauce Style)
A dark, glossy, savoury sauce built from dried shiitake and tamari, a good stand-in for oyster sauce in any stir fry.
- Time35 min
- LevelEasy
- Costabout £0.60 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 42kcal
- 9gcarbs
- 4.1gof which sugars
- 0.1gfat
- 0gsaturates
- 1.4gprotein
- 0.3gfibre
- 1.6gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the dried shiitake in a heatproof bowl, pour over the boiling water and leave for 20 minutes, until plump and soft.
20 min - 2
Lift the mushrooms out and squeeze them over the bowl. Strain the soaking liquid through a fine sieve or a clean cloth into a small pan, leaving any grit behind. Finely chop the mushrooms.
- 3
Add the chopped mushrooms, tamari, sugar, vinegar, tomato purée and white pepper to the pan. Simmer for 10 minutes, stirring now and then, until reduced by about a third.
10 min - 4
Mix the cornflour and cold water together and stir into the pan. Simmer for 1 minute until thick and glossy.
1 min - 5
Blend with a stick blender until smooth, or leave chunky for more texture. Use 2 to 3 tbsp in a stir fry for 2 people. It keeps in the fridge for 1 week.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
