Vegetarian Oyster Sauce by Byranna Grogan
Ingredients
- 1 hugli mushroom stock cubes
- 12 cup boiling water
- 2 tablespoons chinese brown bean sauce, or 2 tablespoons dark soy sauce or 2 tablespoons chickpea miso
- 1 tablespoon sucanat, or 1 tablespoon brown sugar
- 1 teaspoon cornstarch
- 1 teaspoon cold water
Directions
Dissolve the cornstarch in the cold water.Dissolve the broth cube in the boiling water.
Mix with the sauce and the sugar in small saucepan and heat to boiling.
Add the dissolved corn starch and stir until it thickens.
Cool and store in covered jar.