Food chat: Try subbing versatile miso if you don't have oyster sauce
The Washington Post
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Lentil-miso gravy.Photo for The Washington Post by Deb Lindsey
The Washington Post Food staff recently answered questions about all things edible. Here are edited excerpts from that chat.
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Q: I've promised a chicken stir-fry that is made with oyster sauce, soy sauce, brown sugar, rice vinegar and olive oil. But I've got no oyster sauce (or oysters)! Is there an easy-ish substitute?
A: Do you have any fish sauce hanging around? That would get you a little bit of a similar flavor. Miso would also give you some fermented flavor. Even some rehydrated dried mushrooms and some of their soaking liquid could work. Otherwise, just do a little extra soy sauce.