Veggie & Vegan Oyster Sauce


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Given that oyster sauce contains - well, yes, oysters - we thought we'd offer this easy little recipe. Use hot on stir-fries or cool as a dipping sauce.

Lee Kum Kee makes a vegan equivalent of oyster sauce called 'Vegetarian Stir Fry Sauce'. It's available from Oriental stores and some supermarkets.  

5 minutes
Diabetic friendly
No nuts
No sesame
Reduced fat
Reduced sugar

1 mushroom stock cube (use ordinary vegetable if you can't get it)
120ml/4fl oz boiling water
2 tbsp black or brown bean sauce OR brown rice miso (also known as Genmai)
1 tbsp syrup: agave, date or maple
1 heaped tsp arrowroot or cornflour dissolved in 1 tbsp cold water
Optional: 1 tsp crumbled nori* or nori sprinkles (sold in packs)


1. Dissolve stock cube in hot water. Mix the stock with brown/black bean sauce and syrup and heat to boiling point.

2. Add the dissolved cornflour and stir until thickened. Add nori flakes if using and stir in well.

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