We are big stir-fry and Asian food fans at my house, and I love a really good stir-fry sauce. But I struggle with the high fructose corn syrup and the way-too-many-preservatives-and-ingredients-I-can’t-pronounce problem in most bottled sauces. Also, the presence of seafood and/or gluten are issues for my vegetarian and gluten-free family members. And finally, for many households like mine, it’s hard to get through an entire bottle before the contents spoil. All of this means I refuse to purchase pre-made stir-fry sauces and the oyster or hoisin sauce that is so common (and delicious) in my favorite Asian sauces. I wanted to create an easy-to-use substitute that packs in the umami goodness I love about these sauces.
This gluten-free and vegetarian-friendly shiitake sauce is so delicious, and it works wonderfully as a substitute for either oyster sauce or hoisin in stir fry and other Asian sauces, with the bonus of also being fantastic on its own in soups, on fried or roasted veggies or proteins, in gravies and other sauces, and more! I make it in advance and keep sauce cubes in my freezer for easy use.
Shiitake “Oyster” (or Hoisin) Sauce Recipe
Makes about 1 1/2 cups sauce.
Ingredients
- About 1/2 oz. dried organic shiitake mushroom caps (save stems for different uses)
- About 1 1/4 cups boiling water (you need a little extra here to get 1 full cup mushroom water)
- 4 Tbsp. organic tamari or soy sauce
- 2 Tbsp. organic sugar, demerara sugar, or turbinado sugar (or to taste)
Directions
- Break up the dried mushroom caps into small pieces and put in a 1-cup heat-proof, glass, liquid measuring cup. You want about 2/3 cup small mushroom pieces.
- Pour boiling water over the top to fill the vessel.
- Push the mushroom pieces down and gently stir to soak all the pieces.
- Put a plate or bowl on top of the vessel and set aside to let the mushrooms soak for 30 minutes. Stir a couple of times as they soak.
- When mushroom pieces are soft, strain, reserving the soaking water and mushrooms. Press the mushrooms to capture as much of the mushroom juices as possible in the water.
- Stir the mushroom water and combine 1 cup mushroom water with tamari and sugar in a small pan over medium heat. Bring to a simmer.
- Meanwhile, finely chop the soaked mushrooms.
- Stir chopped mushrooms into the pot, put a lid on, and adjust heat to just simmer. Simmer 5 minutes.
- Pour the mixture into a good blender and blend until smooth, stopping once or twice to push down anything that has splashed up the sides and ensure you capture all of it. Alternatively, use an immersion blender to make a smooth, thick blend.
- Use immediately or store in the refrigerator for 2-3 days. For long term storage, put into an ice cube tray to freeze. I freeze in 2 Tbsp. measures for easy use. Transfer cubes to a freezer container to store for up to 6 months.
Pro Tip: You can substitute organic maple syrup for the sugar, but the sauce doesn’t freeze as solidly, so you may want to make less for immediate use or store in a container in the refrigerator for up to 3 days.
Stir Fry Recipe with Shiitake “Oyster” Stir Fry Sauce
Serves 4 with a side of rice.
Ingredients
- 2 tsp. organic rice wine, sherry, white grape juice, or apple juice
- 1/2 tsp. organic sesame oil or toasted sesame oil
- 1 tsp. organic sugar, honey, or maple syrup (skip if using sweet juice)
- 1/4 cup organic tamari or soy sauce, divided
- 2 1/2 tsp. organic arrowroot starch or cornstarch, divided
- 1/8 tsp. organic ground black pepper
- 1 lb. protein of choice
- About 2 cups green vegetable of choice—sugar snap or snow peas, bok choy, broccoli, etc.
- 1 large organic bell pepper—to add more color, use 1/2 of two different peppers
- 1 Tbsp. peeled, grated, organic ginger root
- 1 Tbsp. minced organic garlic
- 2 Tbsp. shiitake “oyster” sauce (see above)
- 1 Tbsp. brown sugar
- Oil for cooking at high temperature—sunflower or grapeseed oils are good choices
- Cooked organic rice as a side
Directions
- Mix rice wine, sherry, or juice with sesame oil, optional sweetener, 1 Tbsp. tamari, 2 tsp. arrowroot starch, and ground black pepper in a medium bowl to make a marinade. Set aside.
- Slice or cube protein fairly small so it will cook quickly. Add to the marinade to thoroughly cover and set aside for at least 15 minutes while you prepare the remaining ingredients.
- Prepare green vegetables accordingly—string the peas, chop bok choy or broccoli, etc. Set aside.
- Thinly slice the pepper(s). Set aside.
- Put prepared ginger root and garlic together. Set aside.
- Whisk together shiitake “oyster” sauce, brown sugar, 1/2 tsp. arrowroot starch, and 2 Tbsp. tamari to make stir-fry sauce. Set aside.
- Add oil to a very hot wok or your favorite stir-fry pan.
- Stir-fry marinated protein until almost done. Remove from pan and set aside while you cook the vegetables.
- Add ginger and garlic to the hot wok. Stir fry quickly, scraping them constantly from the bottom.
- Add the green vegetable and bell peppers. Stir fry until bell peppers are hot but still crisp and bright.
- Add back in the protein along with the stir fry sauce. Stir-fry until sauce is thickened and all ingredients are well coated.
- Serve over rice or whatever else you like with stir fry.
Want Another Great Way to Use Dried Organic Shiitake Mushrooms?
You may also enjoy