Vegetarian Oyster Sauce by Byranna Grogan
Ready In: 10 mins
Serves: 4
Yields: 1/2 cup
Ingredients
- 1 hugli mushroom stock cubes
- 1⁄2 cup boiling water
- 2 tablespoons chinese brown bean sauce or 2 tablespoons dark soy sauce or 2 tablespoons chickpea miso
- 1 tablespoon sucanat or 1 tablespoon brown sugar
- 1 teaspoon cornstarch
- 1 teaspoon cold water
Directions
- Dissolve the cornstarch in the cold water.
- Dissolve the broth cube in the boiling water.
- Mix with the sauce and the sugar in small saucepan and heat to boiling.
- Add the dissolved corn starch and stir until it thickens.
- Cool and store in covered jar.
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