Vegan Oyster Sauce (Stir Fry Sauce)

I am a big fan of Lee Kum Kee’s vegan oyster sauce, and I used to go through two bottles a month to make marinades or season stir-fried noodles. The thing is, one bottle costs over $5 at my local Asian store (plus, they don’t stock it up all the time)! There is no need to say that it got expensive real FAST.

To cut down on the cost, I decided to develop my own version. After many trials, comparing my homemade version and the store-bought one side-by-side, I came up with a sauce that is not only much cheaper but tastes just AS GOOD as the original!

I’m going to show you below how you can make your own vegetarian oyster sauce in less than 15 minutes with just 6 ingredients. It’s perfect for seasoning noodles and vegetable stir-fries, but you can also use it as a marinade for tofu, vegan chicken, seitan, and tempeh.

⭐️ Why This Recipe Works

As good (if not better) as the original.

I’m not saying this lightly, I went ALL IN to recreate the original sauce that I liked so much. First, I checked the label and wrote down every ingredient. The main ingredients are water, sugar, and soy sauce, followed by salt, cornstarch, yeast extract, and dried mushrooms. Then, I looked at the ratio of sugar and salt on the nutritional information label. That was a good starting point for experimenting.

After several batches, I’m proud to say that my version tastes 90% like the original. It has the same thick texture, comparable levels of sweetness and saltiness, and a similar delicate mushroom flavor.

Now, if you ask me if it tastes like real oyster sauce, I’m afraid I cannot answer as I have never tried the non-vegan version.

A umami-bomb.

My vegan oyster sauce is sweet and salty and packs plenty of umami. On top of that, it has an earthy aroma thanks to the addition of mushroom powder.

This sauce is my top-secret ingredient for creating Asian-style dishes that taste just like the takeaway from your favorite restaurant. Combine 2-3 tablespoons of this sauce with a tablespoon of sesame oil (or chili oil), and you have a wonderful stir-fry sauce that will coat your noodles or sautéed veggies beautifully!

Cheaper than store-bought.

If you are trying to cut down on your grocery spending and cook Asian dishes regularly, this recipe is for you. I calculated that for about the same amount, the homemade version of this sauce costs around $2.5, which is about half of the store-bought version. It’s not even complicated to make as it’s ready in just 10 minutes with 6 basic ingredients.

Looking for more homemade sauces? Take a look at my homemade char siu sauce or this hoisin sauce!

📘 What Is Oyster Sauce

Oyster sauce is a dark and viscous sauce that first appeared in China around 1870. The original oyster sauce is prepared with oyster extracts, sugar, and a thickener.

It is commonly used in Chinese cuisine to add sweetness and saltiness to various dishes such as chow mein, noodle stir-fries, sautéed vegetables, or to prepare glazes and marinades.

🍄 Ingredient Notes

Here are the ingredients that you will need:

Soy sauce

For a ton of umami and a depth of flavor. You can make this recipe gluten-free by replacing the soy sauce with tamari or coconut aminos.

Brand recommendation: I like to use either Kikkoman’s naturally brewed soy sauce or the premium soy sauce from Lee Kum Kee. The saltiness of both brands is on par.

Coconut sugar

To keep this sauce on the healthier side, I used coconut sugar instead of granulated white sugar. I also like the subtle caramel flavor that it brings, creating a deeper and more complex flavor.

You may think that the amount of sugar is high but that’s how this sauce is supposed to be: sweet. You can slightly lower the sugar if you want by using 2/3 cup instead of 3/4 cup.

Mushroom powder

If you have tried Lee Kum Kee’s sauce before, you know that it has earthy and mushroom notes. To recreate that, I ground dried shiitakes in a blender to create a very fine powder. I went with shiitakes but any other dried mushroom will work.

Cornstarch

Oyster sauce is always quite thick and sticky, allowing it to coat any ingredient from noodles to veggies and protein perfectly. To thicken the sauce, I went with cornstarch. You may be able to substitute it with potato starch or arrowroot, but you might have to adjust the amount.

Salt

During my first tests, I only used soy sauce and the end result was lacking saltiness compared to the original. Hence, I added an extra teaspoon of salt to reach the same level of saltiness.

Water

To slightly dilute the sauce and tone down the sweetness/saltiness.

🥣 How to Make It

1. Grind the mushrooms

1. Add the mushrooms to a blender. Start by adding the dried shiitake mushrooms to a high-speed blender.
2. Blend on high speed. Next, blend on high speed for 30-45 seconds or until the mushrooms are ground into a fine powder. Set aside.

2. Make the sauce

1. Add everything to a saucepan. Add the water, sugar, soy sauce, mushroom powder, salt, and cornstarch to a saucepan. Whisk to dissolve the cornstarch.
2. Thicken. Bring the sauce to a simmer, whisking regularly until it thickens. This step will take 5-7 minutes. As soon as the sauce has thickened, remove the saucepan from the heat and allow it to cool for 10-15 minutes.

💬 FAQ

If you are looking for the best vegetarian oyster sauce, look no further! This Chinese-inspired stir-fry sauce tastes just like the store-bought version, if not better. It’s a must-have if you love cooking Asian dishes!

🥢 More Asian-Inspired Condiments

How to Make Sate

How to Make Fermented Tofu (Chao)

Easy Hoisin Sauce

Vietnamese Soybean Sauce (Tương Hột)

⭐️ Did you like this recipe? Let us know in the comments below, and tag us on Facebook, Instagram, or Pinterest!

Note: This recipe was first released in 2021 and updated in May 2024. Just know that unfortunately, my recipe has been copied many times by other blogs. You are on the original page.