Oyster Sauce substitutes

1:1

Keeps the umami, flavour, thickener and sweetener roles.

Built from shiitake rather than oyster, so it is a touch earthier, but it behaves identically in the wok.

Per 1 tbsp oyster sauce: 2 tsp hoisin + 1 tsp soy sauce

Keeps the umami, flavour, thickener and sweetener roles.

Sweeter and carries a five-spice note. Cut any added sugar elsewhere in the dish.

Per 1 tbsp: 1 tbsp soy sauce + 1/2 tsp brown sugar + 1/4 tsp cornstarch, whisked smooth

Keeps the umami, flavour, thickener and sweetener roles.

Gets the salt, the sweetness and the cling but none of the fermented seafood depth. Saltier than oyster sauce, so taste before adding more soy.

Per 1 tbsp: 2 tsp fish sauce + 1 tsp brown sugar + 1/4 tsp cornstarch

Keeps the umami, flavour, thickener and sweetener roles.

Much sharper and more pungent. Add it early in the cooking so it mellows instead of stirring it in at the end.

1:1, thinned with a splash of water

Keeps the flavour, thickener and sweetener roles; loses umami.

Noticeably sweeter and thicker with a strong five-spice character, and less savoury depth.

Per 1 tbsp: 2 tsp soy sauce + 1 tsp concentrated dried-shiitake soaking liquid + 1/4 tsp sugar, reduced briefly in the pan

Keeps the umami, flavour and sweetener roles; loses thickener.

Good savoury depth but thin, so whisk in 1/4 tsp cornstarch if you need the sauce to cling.