The older bottles of this used to be called Vegetarian Oyster Sauce but they changed the name, presumably because it didn’t really contain any oysters. The ingredients are the same though and if anyone comments that there’s a hidden non vegan ingredient in it I will cry. I can pick this up at my local chinese supermarket but I’m not sure how widely available it is otherwise. I’ve not seen it in any supermarkets. It’s really great for adding a depth of flavour to Asian dishes and just a splash can transform a simple pan full of stir fried spinach into something exotic. It has that same umami flavour that I spoke about when I wrote about marmite, so there’s no doubt I’d love it.
Before I became vegan I used to save soy sauce for Chinese dishes. Silly me. It gives a wonderful saltiness to all sorts of sauces, gravies, stews and casseroles. I add a splash to brown rice cooking water instead of salt. More umami. I used to swear blind that Kikkoman soy sauce was the only brand for me but when I discovered the Pearl River brand I changed allegiances and this is by far my preferred brand now. It comes in great big bottles too, which I need because I get through them very quickly. I do use some tamari when testing especially calls for it but Pearl River Light is my fave. There’s a dark version too but it’s not as salty and colours dishes very dark.
Two nice quick easy ways to transform dishes which needn’t be reserved for chinese food.