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Vegan shiitake stir-fry sauce

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Ingredients for 1 servings:

  • 150 ml soy sauce
  • 4 tbsp rice wine vinegar
  • 4 tbsp raw cane sugar
  • 2 tsp ginger powder
  • 2 tsp cornstarch
  • 1 tsp pepper
  • 1 tsp seaweed flakes
  • 6 garlic cloves
  • 3 shiitake mushrooms

Instructions

Working time approx. 10 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 5 minutes; Total time approx. 2 hours 15 minutes

a spicy sauce for all Asian stir-fries

Pour 200 ml of boiling water over the shiitake mushrooms and soak for 2 hours. Remove from the water and transfer 100 ml of the soaking water to a blender. Add the mushrooms and the remaining ingredients and blend until smooth. Cook in a small saucepan until the sauce thickens, then transfer while still hot. Makes approximately 250 ml.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Kofte in the style of Jamie Oliver

Vegan shiitake stir-fry sauce