Stir-fry Sauce (aka vegan oysterless sauce)

Of course you can buy this in any Asian grocery store, but chances are that you may have some of the ingredients on hand already, if you've made some of your veggie bouillon in advance, and when would you want to pass up the opportunity to have control over the ingredients you use? This sauce is simple to put together and can be used as a dipping sauce as well.

Ingredients

• 6 dried mushrooms (any kind, shitake or Asian are usually the cheapest)

• 1 tbsp garlic powder or 4 diced garlic cloves

• 1 inch piece of ginger, chopped or 1 tbsp of dried ginger powder

• 2 dates

• 1/4 cup of liquid amino or soy sauce

• 2 cups of water

• 1 tsp of corn starch or 1/4 tsp of guar gum

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Method

• In a medium size pot, start boiling 2 cups of water with the mushrooms and fresh ginger (if using fresh ginger) and dates.

• Once at boil, turn down heat and simmer for 20 minutes or until mushrooms are soft.

• Add everything including additional ingredients into the blender cup and blend or keep in pot, using an immersion blender, blend until smooth consistency (ensure that heat is off). If using anything less than a Vitamix or Blendtech, strain sauce through a strainer, add back into the pot, heat up until thickened.

• Fill into jar and keep in fridge for 1+ months.

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