Vegetarian Oyster Sauce
Servings: 65
Calories: 5kcal
Ingredients
- 5 g dried sliced shiitake mushroom
- 200 g water
- 130 g soy sauce tamari or coconut aminos
- 50 g coconut sugar or brown sugar
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp ginger powder
- 1 Tbsp cornflour mixed with 1 Tbsp water
Instructions
- Add mushrooms to a dry, clean mixer bowl. Blend for 1 min/speed 9/MC on.
- Add water, soy sauce, sugar and powders. Cook for 10 min/100°C or 212°F/speed 1/simmering basket on top of lid.
- Blend for 1 min/speed 9/MC on.
- Add cornflour mixture and cook for a further 2 min/100°C or 212°F/speed 1/MC on.
- Add to a clean jar and allow to cool completely.
Notes
Store in fridge for up to 2 weeks or freeze in ice cubes.
Low Carb: You could also use a low carb compliant sweetener to lower the carbs - start with half the amount and increase to taste. Replace cornflour with 1/2 tsp xanthan gum sprinkled in.
Low Fodmap: Replace onion powder with garlic infused olive oil. Replace onion powder with dried chives. Use brown sugar.
Nutrition
Serving: 6g | Calories: 5kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 0.01g | Saturated Fat: 0.001g | Polyunsaturated Fat: 0.003g | Monounsaturated Fat: 0.002g | Sodium: 113mg | Potassium: 6mg | Fiber: 0.04g | Sugar: 1g | Vitamin A: 0.01IU | Vitamin C: 0.01mg | Calcium: 1mg | Iron: 0.1mg
