In my last foodie post, I shared why store-bought oyster sauce is not so healthy for us (hint: a large part has to do with the MSG or monosodium glutamate that is typically found in it). I also shared my vegan MSG-free, soy-free oyster sauce recipe, which I make more often than my traditional oyster sauce. The main reason is that I am more likely to have shitake mushrooms on hand than oysters. I also prefer to make plant-based dishes whenever possible.
That said, the taste is still not quite the same as traditional oyster sauce. So today I am going to share my traditional MSG-free and soy-free oyster sauce recipe with you. Try it out and let me know what you think!
1/2 lb (225 g) shucked oysters with liquid (use pre-shucked oysters rather than fresh oysters)
1 tablespoon water
1/4 teaspoon sea salt
- 2 1/2 to 4 tablespoons low sodium coconut aminos
- Drain the oysters and reserve the liquid.
- Chop up the oysters into small pieces. This will help release the liquid from the oysters. You don’t need to worry about making them too small or the same size though, as the oysters will be filtered out from the sauce.
- Combine the oysters with the reserved liquid and water in a saucepan and bring the mixture to a boil, stirring it occasionally to make sure the oysters don’t stick to the bottom of the pan.
- Lower the heat to a simmer, and cover and cook for 10 minutes.
- Add the salt to the oysters.
- Filter out the oysters and return the liquid to the sauce pan. The oysters can be kept in an airtight container in the fridge for up to four days and used in another dish.
- Add the coconut aminos to the liquid and bring it to a boil again. Then lower the heat to a simmer, and cook for another 10 minutes uncovered. The sauce will thicken up as it cooks.
- Use the finished sauce immediately or pour it into glass container with an airtight lid and refrigerate it for up to one week.