This vegan stir fry sauce is the copycat of oyster sauce. It is what you’ll need to give your dishes the umami flavor you are looking for. I normally add a few spoonfuls of this sauce to dry noodles, stir-fries and rice dishes in my cooking.
What is Stir Fry sauce
Stir Fry sauce as the name says is a sauce for your stir fry dishes. In a lot of Chinese cooking, we love to use different types of sauces for a dish because you really can’t get the roundness of flavor with just salt and sugar. Stir Fry sauce is one of the common ones in my household and is normally used as a substitute for oyster sauce. Oyster sauce is a blend of oyster juices and other ingredients such as soy sauce, sugar, and salt. It is then cooked down into a sauce and thickened with cornstarch. However, every brand has their own recipes and techniques to create this sauce.
For the vegan and vegetarians version of this sauce, mushrooms are commonly used. With that said, there are many stir fry sauces on the market with names like: mushrooms stir fry sauce, vegetarian stir fry sauce, or just simply stir fry sauce. I do like brands that have mushrooms as one of the main ingredients which gives the sauce its umami savoriness.
Since I used a lot of stir fry sauce in my dishes, I figured it’s about time to make a simple one at home with ingredients on hand. So, I used mushrooms, garlic, soy sauce and added vegetable broth, then thickened it with a little cornstarch. I am truly satisfied with the results especially when there are no other additives in this sauce.
Easy steps to make Stir Fry sauce
Sauté mushrooms Sauté garlic Season with sugar Salt Soy sauce Vegetable Broth/Water Cornstarch slurry 
Blend until smooth
Key ingredients to Stir Fry sauce
- Mushrooms – I used dried Shiitake mushrooms in this recipe but you can substitute with other dried mushrooms. I also found that the color of the sauce really depends on the types and quantities of mushrooms used. For example, my sauce has a lighter color since my Shiitake mushroom is the light brown version.
- Garlic – gives the sauce the extra punch and for allium free, please substitute with ginger
- Soy sauce – is the one of the main seasonings for the sauce, so use your favorite brand or substitute with Tamari for gluten-free version.
- Sugar – adds a touch of sweetness to the sauce and can be substituted with other types of sugar such as maple syrup
How to STORE Stir Fry sauce
- Save cooked and blended sauce in a cleaned glass jar
- Let the sauce cool down before putting the lid on
- Refrigerate the mixture and use it within 2 weeks
- Freeze for longer shelf life (Tip: save sauce in ice cubes so it’s easier to remove when needed)
How to USE Stir Fry sauce
- Works great as a seasoning for soup dishes
- Add to your marinades or braising dishes
- Add a spoonful in any stir fry dishes such as rice, vegetables, and noodles such as Saucy Homemade Noodles Bowl or Crunchy Tofu Katsu Noodle Bowl.
This Stir Fry sauce is
- Simple to make and delicious
- Versatile – can be used as the all-purpose seasoning for rice and noodles dishes
- Customizable
- Perfect pantry staple sauce
If you try this recipe, I would love to hear your feedback and see your beautiful re-creation. Leave me a comment, rate it, and tag @woon.heng and #woonheng to your photos on Instagram or Facebook. Happy cooking, friends!
Vegan Stir Fry or Oyster Sauce
Ingredients
- 15 g dried Shiitake mushrooms softened, about 10 caps
- 1 cup [235ml] veggie broth
- 4 tablespoons soy sauce or tamari
- 1 tablespoon chopped garlic
- 2 tablespoons sugar
- 2 tablespoons oil
- 1 teaspoon salt
- 1 teaspoon cornstarch mix with 1 tablespoon water
Instructions
- Heat up a non-stick pan, then add in 2 tablespoons of oil.
- Add the mushrooms and sauté until mushrooms turn golden and aromatic.
- Add the garlic and continue to sauté for another 30 seconds.
- Add the sugar, salt, and soy sauce, then stir until well combined.
- Add the vegetable broth and let the mixture simmer for about 1 minute or until slightly reduced.
- Add the cornstarch slurry and stir until all incorporated, then turn off the heat.
- Let the mixture cool off slightly, then transfer it into a blender and blend until smooth.
- Check the storage tips above and enjoy this sauce in your dishes.
Video
Notes
- Mushrooms – the types and amount of mushrooms used determine the sauce’s color. The more mushrooms you use, the darker the color is.
- Vegetable broth – can be substituted with vegetable stock or water.
- The sauce will set and turns thicker once cooled.
Feel free to pin the below picture on your Pinterest Board for easy reference.
Fabulous sauce. Easy AND terrific!!
Could you make this with no oil? We’re trying to keep oil out of our diet because of the calories.
15 G MUSHROOMS?? WILL ANY DRIED MUCHROOMS WORK:
Hello Mary, I find that the Shiitake or Chinese mushrooms (dried ones) work the best. Let me know if you need anything else.
I love this sauce. I didn’t have fresh garlic, so I used powdered garlic and fresh ginger. Oh em gee… So yummy.
What volume of Vegan Stir-Fry Sauce comes out of this recipe & Could you please email me your fish sauce that does not contain any shellfish (Allergies & Kosher) Thank you very much
Hello Marion, I got about a cup. Please check my cooking essentials for the vegan fish sauce. thanks!
Hi there,
I would like to make this recipe (to make your vegan Char Siu) but I am allergic to mushrooms. Is there a substitute for mushrooms for this sauce? Or should I eliminate this vegan oyster sauce from the sauce for the vegan Char Siu?
Many thanks!
Hello Kei, thanks for reaching out. I don’t have a version without mushrooms yet. You can try adding some vegetable bouillon to the char siu if you prefer or omit. Thanks a lot and let me know if you need anything else. Sincerely, WoonHeng
So you are saying to the char siu sauce I can add vegetable bouillon instead of the oyster sauce? Did I get that right?
Thanks again!!!
Hey Kei, yes, it will lack a bit of umami from mushrooms. 🙂 Let me know if you need anything else. Best, WoonHeng
Any substitute for corn starch ? Tapioca?
I can’t do corn or potatoe starch
Any substitute for corn starch ? Tapioca?
I can’t do corn or potato starch
Hi Ummul, you can try with other thickening starch such as arrowroot. Thanks
Thank you as I have always wondered that as I look at all your amazing recipes
What oil did you use for this sauce? Can you explain the different oils for different uses, or direct me somewhere for information? I’ve been confused about this when I prepare stir fries and other Asian dishes.
Hello Carol, I usually avocado oil or olive oil and don’t really have a preference. I think when you plan to create a dish that needs high heat, you’ll have to use oil that can withstand that. I know avocado oil can withstand high heat. Hope that helps.
Thank you! How long does the sauce keep in the fridge? Can you freeze it?
Nevermind, sorry. That’s what you get for skimming recipe posts.
No worries at all. 🙂 Let me know if you need anything else and have a wonderful day. Best, WoonHeng
Hello, are there any brands of dried mushrooms that you recommend? Also can I substitute dried mushrooms for fresh mushrooms? If so, which fresh mushroom do you recommend? Thank you so much for all your recipes! I’m dying to try them!
Hello there I normally use dried Shiitake mushrooms and yes, you can use fresh mushrooms too. I prefer to use Bella. 🙂 Hope this helps and happy cooking!
Thanks so much for sharing the recipe,loved the vegan fish sauce recipe too. If garlic be substituted for ginger, should I be using the same amount?
Thanks so much Chetana, I love the vegan ‘fish’ sauce too. For this recipe, if you are using ginger, I would use 1/2 tablespoons. Hope that helps. Happy cooking!
hii can we use diced button mushrooms for this sause? thanks so much ! :”)
Hello Srishtii, yes, you can. 🙂 If you use the white button mushrooms, the color may look lighter. Hope that helps. Happy cooking. 🙂
Such a simple and delicious recipe! I just love it .. my go-to stir-fry sauce now! Thanks!
Thanks so much Vicky! It’s my favorite too. 🙂
I made this for the first time and fell in love with it. Couldn’t stop tasting it. I would definitely use this alone in a dish with pasta and vegetables
Yay! thanks so much Henrietta! It’s a handy sauce for a lot of dishes. yum yum! Have a wonderful day!
I made this to use with your easy noodles- such a delicious combination! Love the flavor of this sauce!
Hello Maria, thank you so much for your wonderful feedback. This means so much and I’m so happy that you love the flavor. Yay! Have a wonderful day!
What veggie broth are you using? Massel?
Hi Bron, any of your favorite veggie broth will work. You might need to adjust the saltiness depending on the broth’s brand. Happy cooking!