I just made a batch of vegan oyster sauce and it turned out pretty well. I used half the amount of sugar and adjusted the salt and soy sauce and dark soy sauce accordingly. As I am very health conscious I always like to cook my own food from scratch. I learnt a lot from you and am very thankful for all your recipes especially the spicy spicy ones!
@@MargaretMargaretMargaret I'm type 2, general store bought oyster sauce has alot of sugar. My doc says a diabetic can have like 60 to 100g of carbs a meal but I do much much lower...10 to 20....went from 12.1 a1c to 5.4 in 6 months and no medicine anymore. Hope that helps!
@@binarygod WOW!!! THAT'S AWESOME, thanks, appreciate it. I will speak to my nutritionist about this, she has me at 14 grams a meal, 45-60 grams a day. I don't always make it...lol but, I'm down to 6.3 prediabetic. I don't have a sugar addiction, my addiction are chips and bread. I WISH YOU CONTINUED SUCCESS.
@@binarygod it's ok, give yourself permission to enjoy it. Tell yourself you have this week, buy yourself your favs, enjoy and get back on track. We need to indulge once in a while. Also, eat a big plain salad BEFORE you eat, up your fiber. Go back down to smaller portions of Chinese food. You'll get back.
To make it smoother, try tapioca starch instead of corn starch to thicken it. You might also pass the mushroom into a cloth after mixing it with water.
I made this recipe today and it turned out perfect! Absolutely delicious and I used it in your Beef Broccoli Stir Fry. We loved it!! Thank you so much for your yummy recipes!!
Thank you so much for your generous recipe. I appreciate your effort. If you want a glossier consistency (like the bottled commercial version) use arrowroot slurry, not cornstarch. You could also use a blend of coconut sugar/white or light brown sugar instead of the white sugar caramelizing process (you will still need to simmer this into a syrup to dissolve the sugars and extend shelf life). You get almost identical caramel-ly notes. Additionally, if you'd like a sharper flavor, you can sub 1 tbsp brown rice vinegar and 1 tbsp water instead of 2 water. Acid sharpens flavors. (I bake and cook professionally.)
Thank you, Delores! I put your tips into consideration when making my sauce. I keep coconut sugar and arrowroot in my pantry. I used apple cider vinegar. Molasses instead of dark soy sauce. Reduced the salt to balance out the salty dulse seaweed flakes I blended in with the mushrooms for a hint of seafood flavor.
I love everything about this video, thank you! You’re great at thoroughly explaining and showing us each step. The side-by-side comparison is nice to see. Thank you again for your effort! This is good for people with a shellfish and gluten allergy as well as vegans.
OMG! I just made this right now. Mine came out just like the store bought one and I could eat it by itself. Now I now the ingredient that makes take out Chinese taste so GOOD! THANK YOU! Vegan Beef and Ramen, here I come!
thank you so much for making this video. This was fantastic! Extroarily well done. Your step by step and made the process super simple. My wife is vegan and I am gluten free and this looks like something we will definitely use moving forward. I will let you know once we make it. I have a professional grade 200000 BTU outdoor Wok that I can't wait to try this in. Thanks again for sharing this is the best video I have found on vegan gluten-free oyster sauce in over a year of searching
Thanks for this recipe! This is great for people with food allergies. It’s also gluten free!! Since you used the cornstarch. A lot of the mushroom sauce have gluten in them.
@@crownlesskingofpain Sir im not saved by my own works , I'm saved by grace of God through faith in Jesus Christ. If you sin against people and yourself Knowingly and unknowingly, you will die because the wages of sin is death if you live by the flesh you will die Live by the spirit you will live . The physical body dies but the one who created your soul who is everlasting Follow him and that is Jesus .
Mandy my dear, I just noticed today: your English has really improved over time! Not that it matters in the grand scheme of things - you're an amazing cook. Please come to the UK!
Thanks so much for this recipe! I keep kosher, so can't even use the store-bought vegetarian oyster sauce because it isn't certified. Now I can make my own!
I recognize you from Shorts! I was looking up a recipe for a vegan oyster sauce replacement and found this older video of yours. The quality of your content has improved so much over the years, I hope you’re proud of it! ☺️
Thank you for this recipe! I needed to make some vegan and gluten free oyster sauce for a friend with a bunch of dietary restrictions, and it was really nice to have such a simple step by step guide for it!
Waaaah, Brilliant Mandy. Love this, home made (vegan) Oyster sauce. This video looks delicious, your recipe is better than store bought. Well done Mandy, my taste buds thank you 😁
This was amazing! Thank you so much! An improvement in technique, if I can be so bold, is to simmer all the other ingredients while you are caramelizing the sugar then add hot to hot liquid. The sauce comes out smoother, and you don't get a big clump of candy that has to be dissolved back into the sauce. It's safer too. Cold into hot or hot into cold can have big reactions.
@@huv123 I feel certain you have had oyster sauce if you have eaten Chinese or Thai food, it was just already in it so you didn't add it. It does taste odd by itself to the American palate, but it is wonderful in food, bringing a lot of umami and deepening the flavor profile. This recipe is really a good oyster sauce even though it's vegan. The shitake mushrooms work beautifully.
hey amazing! i have bought oyster sauce but saw it has MSG, i end up too thirsty & brain activated after it, & it's a bit addictive! so when i saw your video, i said YES, natural vegan!!!! Today i did, but i used brown palm sugar instead, needed around 8min only for it to get caramelised. Wow, really tastes like oyster sauce!!! Thank you!!!! we need more natural made staff, it is so easy! it is the return to natural products!
To add on I made this and it came out great. First off I could not get dried mushrooms so I dehydrated them myself, the next day I soaked them and went on with the recipe and it came out wonderful, This morning I made the fake oyster sauce then I made fried rice and egg's added a table spoon of the sauce and it was the best egg fried rice I have ever made. Thank you so much. Sharon
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hi mandy...made the vegan oyster sauce last sunday. its awsome & dddddelicious. thanks so much for sharing. i did not buy or use any store bought oyster sauce b4 so yr recipe is very much appreciated & i can enhance any dish with this diy sauce. TXS again
YaY!!! Thank you!!! I went to the health food store and asked for Muchroom sauce and the guy looked at me with a blank stair and said he never heard of it and tgey didn't carry it. I was so disappointed. I told him that I would see if you had a video and you do!!!!! I'm so EXCITED!!!!
My sister in law is allergic mussels seafood and my mom just hates fish and seafood in general. Thank you so much for this recipe! It will help at my next dinner party.
The reason I love your channel so much is because you are a true food lover! I also love exploring food and trying to create homemade versions! I'm so going to make this sauce and I will come back to ell you how I like it! (I also don't eat oyster or any kind of sea food~)
Great information! I never thought about making my own oyster sauce. Many times I needed some for a recipe but didn't want to run to the store. Thanks for suggesting freezing for longer storage. 💜
Thanks for this mushroom sauce u have solved my BIG n Biggest problem ,I do not take oyster or oyster sauce so I have problems to make something Chinese and Thai dishes. Yah Now I can make all this n Enjoy, 🙏👍😊😘💖
Inga Hicks From all the recipes available and I live in Hong Kong where even vegan Hoisin sauce is available, this time s my favourite recipe ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-0GVzykNEgns.html
Thank you so much for making this video.I'm for firm believer in a few make your own foods you control what goes into your body. Therefore you have better control over your life bless you for making this video
MSG expands your tastebuds so they are bigger and you actually tase more without changing the flavor intensity of the sauce. Thats why the commercial sauce has "more kick".
Hi Mandy! Thanks so much for this recipe, I can't wait to try it out. I am planning on trying it this weekend with one small difference. I want to make this is lower on the carbs, so I want to make a sugar free/low carb caramel sauce. I already have a few recipes to do this (with erythritol) but I am just wondering how much I should make for the amount of mushrooms you used in this video. In other words, how much caramel do you think the 1/2 C sugar + 3tb of water created? I just want to try to mimic yours as close as possible because it looked so good. Thanks again!
1/2 C sugar + 3tb of water will make about 1/2 cup of caramel. But it also depends on the sweetness. I am not sure how sweet is the sugar free/low carb caramel sauce you are making.it is better for you to taste and adjust the sweetness.
You may believe they're close, but I'd much rather have your version. Even Lee Kum Kee offers a mushroom oyster/vegetarian sauce but has 4-5 more ingredients which add nothing to the flavour. Awesome alternative to store bought!
This is exactly what I looked for!!! Ever since I moved to South Korea, I can not find any vegan sauces in the store. I’ll try it with your recipe ASAP! Thanks for sharing it to us
*Looks & sounds so delicious, Mandy!! I have a question for you,.... My family loves lo mein noodles. My daughter really loves the flavor that comes from whatever the brown sauce is that they use when preparing lo mein. She never orders it with meat or vegetables, only the lo Mein noodles, which has some strong, brown sauce on them. Do you have that recipe on RU-vid? If not, can you let me know what they use for that deep, rich flavor? Thank you very much. I hope that you have a beautiful day.*
D Hoosier, I'm with you on that question. My son and I, do the same but we have no clue what THAT sauce is and the restaurant won't tell :-) Perhaps we can ask Mandy again?
Chef Jet Tila has a video on it! It’s oyster sauce plus chicken stock, soy sauce, sesame oil and cornstarch. I’m sure takeout uses more oil. For anyone who wants to keep it vegan, I recommend Better Than Bouillon No Chicken Base.
The vegetarian mushroom sauce is great. A brand named Megachef from Thailand makes excellent sauces. Their oyster sauce, fish sauce, vegetarian mushroom sauce and soy sauce are all great. Pssst! A bit of vegetarian oyster sauce for some extra umami in meat sauces works excellent.
