BRYANNA'S HOMEMADE CHINESE VEGETARIAN MUSHROOM OYSTER SAUCE

[Guest guest]

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BRYANNA'S HOMEMADE CHINESE VEGETARIAN MUSHROOM

" OYSTER " SAUCE (ALSO KNOWN AS " VEGETARIAN STIR-FRY

SAUCE " )

1 1/2 cups boiling water

6 Tbs ground dried Chinese mushroom (*see note below)

6 Tbs Chinese brown bean sauce (**see note below for

alternate names and substitute)

6 Tbs soy sauce

7 Tbs. brown sugar, or Sucanat

1 Tbs cornstarch dissolved in 1 T. cold water

 

 

 

 

Blend all the ingredients EXCEPT the dissolved

cornstarch in a blender (leave the plastic thing out

of the center hole in the blender lid and cover with a

folded towel, so that the hot liquid doesn't explode)

until as smooth as possible. Pour into in a medium

saucepan and heat to boiling over high heat. Add the

dissolved cornstarch and stir until thickened. Cool

and store in a covered jar or bottle in the

refrigerator. Since it is quite salty and sweet, it

should keep for several months.

 

NOTE: You can, alternately, microwave the mixture,

with the cornstarch, in a medium bowl and cook on HIGH

for 1 minute, then whisk. Repeat until thickened.

 

NOTE ON DRIED MUSHROOMS: For the dried mushrooms, you

don't need expensive shiitakes-just use the

inexpensive dried Chinese mushrooms that are easily

available (sometimes called " dried Chinese Forest

mushrooms " or just " dried Chinese black mushrooms " ).

Snap off the stems and discard them, then grind the

mushrooms to a powder in a DRY blender or coffee/spice

grinder (well-cleaned)

 

NOTE ON CHINESE BROWN BEAN SAUCE: This is a very

common Chinese ingredient and should be available

wherever Chinese foods are sold. It is also known as

" brown bean paste " , " yellow bean paste or sauce',

" soybean condiment " , " Yuan Shai Shih " or " Mo Yuen

Shih " . If, however, you can't find it, substitute a

mild brown miso, mixed with a bit of water to make a

softer mixture, sort of halfway between a sauce and a

paste.

 

Yield: 18 liquid oz.

 

Source: Bryanna Clark Grogan,

http://veganfeastkitchen.blogspot.com/2007/02/chinese-style-vegan-beef-and-aspar\

agus.html

Formatted by Chupa Babi: 11.03.07

 

Nutrition Facts

Nutrition (per 0z.): 38.6 calories; 7% calories from

fat; 0.4g total fat; 0.0mg cholesterol; 415.8mg

sodium; 52.8mg potassium; 8.2g carbohydrates; 0.4g

fiber; 5.8g sugar; 7.8g net carbs; 1.1g protein; 0.7

points.

 

Cooking Tips

1 oz. is about 2 T.

-----

 

 

 

 

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[Guest guest]

thanks Chupa,

I have some Thai recipes I want to try, but they call for this, so now I will

try them!

hugs,

Chanda

-

Chupa Babi

;

vegetarianmastercookformatting ;

gourmet-recipes-from-around-the-world

Tuesday, December 04, 2007 4:08 PM

BRYANNA'S HOMEMADE CHINESE VEGETARIAN MUSHROOM

" OYSTER " SAUCE

 

 

@@@@@

BRYANNA'S HOMEMADE CHINESE VEGETARIAN MUSHROOM

" OYSTER " SAUCE (ALSO KNOWN AS " VEGETARIAN STIR-FRY

SAUCE " )

1 1/2 cups boiling water

6 Tbs ground dried Chinese mushroom (*see note below)

6 Tbs Chinese brown bean sauce (**see note below for

alternate names and substitute)

6 Tbs soy sauce

7 Tbs. brown sugar, or Sucanat

1 Tbs cornstarch dissolved in 1 T. cold water

 

Blend all the ingredients EXCEPT the dissolved

cornstarch in a blender (leave the plastic thing out

of the center hole in the blender lid and cover with a

folded towel, so that the hot liquid doesn't explode)

until as smooth as possible. Pour into in a medium

saucepan and heat to boiling over high heat. Add the

dissolved cornstarch and stir until thickened. Cool

and store in a covered jar or bottle in the

refrigerator. Since it is quite salty and sweet, it

should keep for several months.

 

NOTE: You can, alternately, microwave the mixture,

with the cornstarch, in a medium bowl and cook on HIGH

for 1 minute, then whisk. Repeat until thickened.

 

NOTE ON DRIED MUSHROOMS: For the dried mushrooms, you

don't need expensive shiitakes-just use the

inexpensive dried Chinese mushrooms that are easily

available (sometimes called " dried Chinese Forest

mushrooms " or just " dried Chinese black mushrooms " ).

Snap off the stems and discard them, then grind the

mushrooms to a powder in a DRY blender or coffee/spice

grinder (well-cleaned)

 

NOTE ON CHINESE BROWN BEAN SAUCE: This is a very

common Chinese ingredient and should be available

wherever Chinese foods are sold. It is also known as

" brown bean paste " , " yellow bean paste or sauce',

" soybean condiment " , " Yuan Shai Shih " or " Mo Yuen

Shih " . If, however, you can't find it, substitute a

mild brown miso, mixed with a bit of water to make a

softer mixture, sort of halfway between a sauce and a

paste.

 

Yield: 18 liquid oz.

 

Source: Bryanna Clark Grogan,

http://veganfeastkitchen.blogspot.com/2007/02/chinese-style-vegan-beef-and-aspar\

agus.html

Formatted by Chupa Babi: 11.03.07

 

Nutrition Facts

Nutrition (per 0z.): 38.6 calories; 7% calories from

fat; 0.4g total fat; 0.0mg cholesterol; 415.8mg

sodium; 52.8mg potassium; 8.2g carbohydrates; 0.4g

fiber; 5.8g sugar; 7.8g net carbs; 1.1g protein; 0.7

points.

 

Cooking Tips

1 oz. is about 2 T.

-----

 

________

Be a better sports nut! Let your teams follow you

with Mobile. Try it now.

http://mobile./sports;_ylt=At9_qDKvtAbMuh1G1SQtBI7ntAcJ