This post may contain affiliate links. Please read our disclosure policy.

This vegetarian stir-fry sauce is packed with umami with the perfect balance of sweetness and saltiness. It will add depth of flavor to your favorite dishes and will quickly become your secret ingredient for amazing stir-fries!

Vegan Oyster Sauce (Stir Fry Sauce)

This vegetarian oyster sauce is perfect for noodles or vegetable stir-fries, but we can also use it as a marinade for tofu, seitan, or tempeh.

📘 What is Oyster Sauce

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

We often use it to add sweetness and saltiness to noodle dishes like chow mein, stir-fried vegetables, and to prepare glazes.

This vegan version is inspired by Lee Kum Kee’s vegetarian stir fry sauce, which is an alternative to oyster sauce. It has the same thick consistency as the original, which is perfect for coating noodles and vegetables.

Vegan Oyster Sauce (Stir Fry Sauce)

📘 How to Make Vegan Oyster Sauce

It requires just 5 basic ingredients and 10 minutes! Here’s what you will need:

  • Soy sauce – For a ton of umami and saltiness. If you want to make this sauce gluten-free, use tamari.
  • Coconut sugar – Instead of using white sugar, we are using coconut sugar to keep this sauce refined sugar-free. It also brings a subtle caramel flavor and helps darken the sauce.
  • Mushroom powder – Basically ground-dried mushrooms. You can easily make your own by grinding dried shiitakes in a blender. For more information, check How to Make Mushroom Seasoning.
  • Cornstarch – To thicken the sauce.
  • Salt
  • Water – To slightly dilute the sauce and tone down the sweetness/saltiness.

To Prepare the Sauce

  1. Combine all of the ingredients in a saucepan.
  2. Bring to a boil and whisk regularly until it thickens.
  3. Remove from heat, let cool, and transfer to a clean jar.
  4. Done. It’s THAT easy!
Vegan Oyster Sauce (Stir Fry Sauce)

Not only this sauce ends up being cheaper than store-bought, but it’s also healthier and naturally sweetened!

🍜 Where to Use Oyster Sauce

  • Noodles: This sauce beautifully coats noodles, giving them the perfect balance of sweetness and saltiness. These Saucy Stir-Fry Noodles make use of vegan oyster sauce.
  • Fried rice: For extra umami and a subtle sweetness. You could add a tablespoon or two to this Thai Fried Rice recipe, for example.
  • Vegetable stir-fry: Stir in a couple of tablespoons of the sauce once your veggies are cooked and stir to coat.
  • Marinades: Combine with five-spice or sriracha for a delicious marinade! Perfect for tofu, tempeh, or seitan!
  • Dipping Sauce: Dilute with some water, add a squeeze of lime, and minced garlic. Delicious with steamed veggies, sushi, or even summer rolls.
Vegan Oyster Sauce (Stir Fry Sauce)

If you are looking for the best vegetarian oyster sauce, look no further! This sauce tastes just like the store-bought version, if not better!

This Chinese-inspired stir-fry sauce is a must-have if you love cooking Asian dishes!

Let me know in the comments if you try this recipe!

Vegan Oyster Sauce (Stir Fry Sauce)
full of plants in envelope

Want to Save This Recipe?

Enter your email below & we’ll send it straight to your inbox! Plus, you will receive new recipes every week!

Save Recipe

I’d like to receive more tips & recipes from Full of Plants.
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.

Vegan Oyster Sauce (Stir Fry Sauce)

Vegan Oyster Sauce (Stir Fry Sauce)

4.84 from 6 votes
Author: Thomas Pagot
Make your own vegetarian stir-fry sauce! It's salty, sweet, packed with umami and so easy to make!
Prep Time : 10 minutes
Cook Time : 1 minute
Total Time : 11 minutes
Servings 1.5 cup
Calories 26 kcal



  • Add all the ingredients to a medium saucepan and whisk to combine.
  • Heat over medium heat, whisking regularly until the coconut sugar has dissolved. Bring to a simmer and let it cook for one more minute, or until the sauce has thickened.
  • Transfer to a clean jar and let it cool completely before storing in the refrigerator. The sauce will thicken more once chilled.
  • To use, add 2-3 tablespoons of the sauce to your vegetable or noodle stir-fries. This sauce will keep for up to two weeks in the refrigerator.


* To make mushroom powder, blend 1 cup of dried mushrooms (for example, shiitakes) in a high-speed blender, until it looks like a very fine powder.


Serving: 1 tbsp | Calories: 26 kcal | Carbohydrates: 6.6 g | Protein: 0.3 g | Fiber: 0.1 g | Sugar: 5.7 g
Course : Condiment, Sauce
Cuisine : Asian
Did you make this recipe? Tag @fullofplants on Instagram and hashtag it #fullofplants
Share this recipe!

About the Author

Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.

Learn more ➜

Leave a Comment

Notify of
Did you make this recipe? Rate it!

Inline Feedbacks
View all comments

5 stars
Thank you very much for such a wonderful recipe !!!

I’m going to have to try this!

5 stars
Amazing!!!!!!!!! Used this to make the sauce used for chicken and cashew nuts and it was bang on!! Very impressed!! I couldn’t find mushroom powder so bought some dried mushrooms and blended those bad boys

thanks so much ♥️

I made this today but come across a few issues not mentioned… I bought shiitake mushrooms just for this and on arrival the instructions read “wash before use” and when doing further research online people were divided on this. If I don’t prepare and make the mushroom powder from scratch should I clean the mushroom before use? If I do I won’t be able to get a powder like needed.

The cornstarch made lumps so I had to strain it out… how do I avoid this next time?

So I soaked the mushrooms, added everything (I only used a quarter cup of coconut sugar) minus the cornstarch to a blender cup and blended on max… and I essentially had my ”oyster” sauce and i thickened afterwards and I used ALL of it in my stir fry and it tasted great! I will make it again but hopefully as instructed once I get answers. Thanks 😊

I’m allergic to mushrooms and I’m trying to find a substitute in place of the mushroom powder! Any suggestions at all would be amazing! Really want to give this a go!

5 stars
Yum! How long will this last?

4 stars
I made this yesterday to use in your easy lemongrass tofu recipe. It came out well and tastes great. HOWEVER, for anyone making this, it makes a LOT, especially considering most of my recipes that call for it only need a teaspoon or so. I realized after I had started already but figured I could freeze it in cubes and always have some in the freezer. But it does not freeze solid and since my ice cube trays are intricately shaped silicone molds (mostly paw prints and Space Invaders!!) it was impossible to get a lot of it out of the molds and into a jar so I ended up wasting about 1/3 of the recipe.

Thomas I always enjoy your recipes but tell me for this one can you substitute the soy sauce for something for diabetics

I have a bag of premade mushroom seasoning that I purchased grom Amazon. Could I use that in place of the mushroom powder and just omit the salt from this recipe?

Thanks so much! I love these homemade sauce recipes 🙂

5 stars
Great recipe, so easy and so tasty. My go-to stir fry sauce, thank you!

5 stars
This recipe bring a new taste to your meals. Thank you for sharing.