Homemade vegan oyster sauce and un-chicken lettuce wraps

So I have decided to put this recipe together for two main reasons: First, because I really wanted to use the faux chicken we made two weeks ago and second because I need to share with you guys my recipe of vegan homemade oyster sauce. Seriously, it is so close to the original its unbelievable! Check it out:
• FOR THE CHICKEN LETTUCE WRAPS:
• 1/3 cup of minced carrots
• 1 tablespoon red chili, minced
• 1/2 cup of onion, minced
• 1 lb (450 g) of vegan chicken, minced
• 1 cup (150 g) of water chestnuts, minced
• 1 tbsp (15 ml) of vegetable oil
• 2 garlic cloves, minced
• 2 tsp ginger, minced
• 1/4 cup of light soy sauce
• 1 tbsp Chinese vinegar
• 1 cube of fermented soybean paste
• 1 tablespoon of ketchup
• 1 teaspoon of mustard (or Dijon Mustard)
• ½ tsp Chinese 5 spice
• 2 green onions, diced
• 1 tablespoon of vegan oyster sauce
• sesame seeds for garnishing
• 1 of lettuce of your preference
• FOR THE VEGAN OYSTER SAUCE:
• 6 dried shiitake mushrooms, hydrated for at least 6 hours
• 10 cm (3.9 inches) of kelp, previously soaked in 1 cup of water for at least 6 hours
• 1 tablespoon of garlic powder
• 4 tablespoons of sugar
• 5 tablespoon of water
• 1 tablespoon of vegetable oil
• 1 tablespoon of cornstarch diluted in 3 tablespoons of water
• 1/4 cup of light soy sauce
• 2 tablespoons of dark soy sauce
• 1/2 teaspoon of MSG (optional but recommended)
• 2 tablespoons of salt

Instructions

  • 1.
    FOR THE VEGAN CHICKEN STIR FRY MIXTURE:
  • 2.
    Add the vegetable oil to the wok, then add the vegetables, stir for 2 minutes in high heat
  • 3.
    Add the water chestnuts, stir for 2 minutes more
  • 4.
    Add the vegan chicken, stir for 2 minutes more
  • 5.
    Add half of the sauce, stir for 1 minute.
  • 6.
    Wash and separate the lettuce leaves, distribute them in a plate, add the vegan stir fry mixture, garnish with green onions and sesame seeds, pour the remainder of the sauce in a bowl and serve it.
  • 7.
    FOR THE VEGAN OYSTER SAUCE:
  • 8.
    Drain the soaked mushrooms, slice them. Drain the kelp, slice it into fine strips, reserve it and reserve the kelp water.
  • 9.
    Add the oil to a pan, saute the kelp and the mushrooms, the garlic powder and saute for 5 minutes on medium-low heat, add the kelp water. Reserve.
  • 10.
    Add the sugar and the water in a saute pan, on medium-high heat and let it cook until it becomes caramel like, it will be about 12 minutes. Do not stir.
  • 11.
    Add the sauteed mushrooms and kelp and the 1 1/2 tablespoon of the caramel to a pan, mix until incorporated, then blend everything together until very smooth
  • 12.
    Add the blended mixture back to a pan, add the light and dark soy sauce, the salt and the msg and mix until incorporated. Add the cornstarch slurry, saute for 3 minutes more, turn of the heat, transfer the mixture to a container.
  • 13.
    Keeps well for up to 30 days in the fridge and 4 months in the freezer
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