Vegetarian oyster sauce is a great alternative to traditional oyster sauce for those who don't consume animal products. It's often used in various Asian dishes to add a savory, umami flavor. You can use it in stir-fries, noodles, marinades, and dipping sauces, just like regular oyster sauce. It works well with vegetables, tofu, and other plant-based protein sources. Enjoy experimenting with it in your cooking!
Advantage | NON-GMO Raw Material; A viscous dark brown condiment made from concentrated; Mushroom extracts. Fresh umami taste. |
Color | Bright and Shiny Dark Brown |
Flavor | Fresh, Salty and Sweet |
Main Ingredients | Water, mushroom, Sugar, Salt, Modified Starch etc. |
Allergen | Soybean, Wheat |
Nutrition Facts Per 100g | Energy : 182Kj/42Kcal Protein: 0.8g Total Fat: 0g Carbohydrate : 8.2g Sodium: 2960mg |
Serving Suggestion | TSY Vegetarian Oyster Sauce mainly for stir-fry vegetables, soup, fried rice, noodles, is Suitable for vegetarians and people with seafood allergies. |
Shelf Life | 24 months |
Storage | Close the lid tightly and keep refrigerated after use. |
Delivery Time | 15-25 days |
Certificate | HACCP, BRC, IFS, HALAL, ISO |
Oyster sauce is typically made through a process that involves cooking oysters and then condensing their essence into a sauce. Here's a simplified overview of the production process:
1. Oyster Cooking: Fresh oysters are first cooked to extract their juices and flavor. The oysters are usually steamed or boiled until they release a liquid known as "oyster essence."
2. Reduction: The oyster essence is then simmered or reduced over low heat to concentrate the flavors and thicken the liquid.
3. Seasoning: Sugar, salt, and sometimes soy sauce or other seasonings are added to the reduced oyster essence. This enhances the flavor profile and balances the sweetness and saltiness.
4. Thickening: Some versions of oyster sauce use starch or cornstarch as a thickening agent to achieve the desired consistency.
5. Filtering: The mixture is strained to remove any solids, resulting in a smooth and glossy sauce.
6. Packaging: The final sauce is cooled and then bottled for commercial distribution.
It's important to note that traditional oyster sauce is not vegetarian, as it's made from actual oyster extracts. However, vegetarian versions of oyster sauce use mushrooms, soy sauce, or other plant-based ingredients to replicate the flavor and umami characteristic of oyster sauce.
Vegetarian oyster sauce is a great alternative to traditional oyster sauce for those who don't consume animal products. It's often used in various Asian dishes to add a savory, umami flavor. You can use it in stir-fries, noodles, marinades, and dipping sauces, just like regular oyster sauce. It works well with vegetables, tofu, and other plant-based protein sources. Enjoy experimenting with it in your cooking!
Advantage | NON-GMO Raw Material; A viscous dark brown condiment made from concentrated; Mushroom extracts. Fresh umami taste. |
Color | Bright and Shiny Dark Brown |
Flavor | Fresh, Salty and Sweet |
Main Ingredients | Water, mushroom, Sugar, Salt, Modified Starch etc. |
Allergen | Soybean, Wheat |
Nutrition Facts Per 100g | Energy : 182Kj/42Kcal Protein: 0.8g Total Fat: 0g Carbohydrate : 8.2g Sodium: 2960mg |
Serving Suggestion | TSY Vegetarian Oyster Sauce mainly for stir-fry vegetables, soup, fried rice, noodles, is Suitable for vegetarians and people with seafood allergies. |
Shelf Life | 24 months |
Storage | Close the lid tightly and keep refrigerated after use. |
Delivery Time | 15-25 days |
Certificate | HACCP, BRC, IFS, HALAL, ISO |
Oyster sauce is typically made through a process that involves cooking oysters and then condensing their essence into a sauce. Here's a simplified overview of the production process:
1. Oyster Cooking: Fresh oysters are first cooked to extract their juices and flavor. The oysters are usually steamed or boiled until they release a liquid known as "oyster essence."
2. Reduction: The oyster essence is then simmered or reduced over low heat to concentrate the flavors and thicken the liquid.
3. Seasoning: Sugar, salt, and sometimes soy sauce or other seasonings are added to the reduced oyster essence. This enhances the flavor profile and balances the sweetness and saltiness.
4. Thickening: Some versions of oyster sauce use starch or cornstarch as a thickening agent to achieve the desired consistency.
5. Filtering: The mixture is strained to remove any solids, resulting in a smooth and glossy sauce.
6. Packaging: The final sauce is cooled and then bottled for commercial distribution.
It's important to note that traditional oyster sauce is not vegetarian, as it's made from actual oyster extracts. However, vegetarian versions of oyster sauce use mushrooms, soy sauce, or other plant-based ingredients to replicate the flavor and umami characteristic of oyster sauce.
