Oriental Stir Fry with Home Made “Oyster” Sauce

A stir fry is the perfect weeknight dinner! I have tossed in a lot of left over vegies that otherwise would go to waste. I wanted to try making a sauce myself, because store-bought sauces are so full of sugar. This sauce was delicious! I made a big batch and will leave it in the fridge in an air tight jar for 1-2 weeks.


September 27, 2017
: 4
: 40 min
: 10 min
: 50 min
: easy

Prep the sauce on the weekend so you can just cook and eat when you're in a rush.


  • For the sauce
  • 40 grams dried shiitake mushrooms
  • 2 tbsp vegetable oil
  • 2 cloves garlic, finely minced
  • 1 tsp finely grated ginger
  • 2 tbsp soy sauce
  • 2 tsp miso paste
  • 1 tsp coconut sugar or maple syrup
  • 1/2 tsp five spice powder
  • 2 tsp dark sesame seeds
  • For the stir fry
  • 3 baby bok choys, halved
  • 1 bag of broccoli florets
  • 3 carrots, sliced
  • 1 bag of sugar snap peas
  • 1 red onion, chopped
  • 300g tofu (use pre-marinated one or marinade while making the sauce in soy, mirin, miso paste, maple syrup and rice wine vinegar)
  • Pickled ginger (optional)
  • Step 1 Rinse the shiitake mushrooms and add to a bowl which is covered with water. Soak for 30 minutes.
  • Step 2 Rinse the mushrooms after 30 minutes, and save the water. We will use this later.
  • Step 3 Heat some oil in a pan and add the mushrooms. Cook for 3-5 minutes. Add ginger and garlic. Cook and stir for another minute.
  • Step 4 Add 1 cup of the mushroom liquid to a food processor and transfer all the other ingredients in the food processor.
  • Step 5 Blend until smooth and wait until the sauce is cooled to transfer to an air tight container in the fridge.
  • Step 6 To make the stir fry, simply add all the vegies to a big stir fry over medium heat. I start with the onion, then add the broccoli and carrot, after 4-5 min I add the rest and leave covered over medium heat stirring occasionally for another 3-4 minutes.
  • Step 7 Stir the sauce through and serve while hot with a side of pickled ginger.

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