Oyster sauce is used on a regular base in the Thai cuisine. There are vegan 'oyster' sauces available, but it can be hard to get where you live maybe. It is an easy recipe to make by yourself, the base is dried mushrooms (we hope you can get those more easier), and you can make a small batch in a couple of minutes.
The oyster sauce is also good to use as a base for dipping, for seasoning your tofu and so on.
VEGAN 'OYSTER' SAUCE
Prep time: 1 HOUR Cook time: 15 minutes Total time: 1 hour, 15 minutes Makes : 16 servings
INGREDIENTS
1-1 1/2 cups dried mushrooms (any mushroom will do, shii take are the most flavorfull)
2 cups hot water
1/4 cup soy sauce
3 tablespoons of honey
1 teaspoon ginger, grated
2 teaspoons Cornstarch
2 teaspoons Water
EQUIPMENT
Large bowl for mushrooms to soak
small bowl for cornstarch mix
Blender
Small sauce[an
Measuring cups
Knife
PREPARATION
Put the dried mushrooms in a large bowl, and pour the hot water over the mushrooms, making sure they are submerged. Let the mushrooms soak for at least an hour.
Clean and grate the ginger
METHOD
Add the soaked mushroom AND the water to a blender.
Blend on high until the mushrooms and water have made a very smooth mixture.
Pour the mushroom mixture into a small sauce pan.
Then add the soy sauce, the honey and the ginger to the pan, whisk to combine.
Heat the pan on medium, bring to a simmer, reduce heat to low.
Simmer for about 10 minutes to cook the mushroom mixture and thicken slightly.
In a small bowl, whisk together the cornstarch and water u
Whisk the cornstarch mixture into the pan. Stir in well.
Then continue to simmer for about 5 minutes, the sauce should be nice and thick.
Let cool and then keep in an air tight container in the refrigerator.
The sauce will stay good in the refrigerator for several weeks.
This recipe is made at the @THEFOODFORESTKITCHEN, the slow food restaurant of @ECOLOGICTHAILAND.
Come and taste the wonderful homemade, fresh, organic food and drinks, while you enjoy the view over the rain forest and valley!
A MEAL WITH A VIEW.