Description
Chinese Garlic Sauce is a versatile and flavorful condiment that elevates any stir-fry. It’s a perfect blend of savory, sweet, and spicy flavors with a strong garlic kick.
Ingredients
Scale
- 1/2 cup (120 ml) vegetable broth
- 3 tbsp low-sodium soy sauce
- 2 tbsp rice vinegar
- 2 tbsp maple syrup
- 1/2 tsp sesame oil
- 1/4 tsp red pepper flakes (adjust to taste)
- 1/4 tsp smoked paprika
- 1 tbsp cornstarch
- 1/2 tsp Szechuan peppercorns (optional)
- 2 tsp Chinese rice wine or dry sherry (optional)
For The Pan:
- 1/2 tbsp vegetable oil
- 4 tsp fresh garlic, minced (about 4 garlic cloves)
- 2 tsp fresh ginger, minced
Instructions
- Prepare the Sauce: In a medium bowl, combine vegetable broth, low-sodium soy sauce, rice vinegar, maple syrup, sesame oil, red pepper flakes, smoked paprika, cornstarch, Szechuan peppercorns (if using), and Chinese rice wine or dry sherry (if using). Whisk together until well combined. Set aside.
- Heat the Pan: Heat vegetable oil in a saucepan or skillet over medium heat. Once the oil is hot, add minced garlic and ginger. Sauté for about 30-60 seconds, or until fragrant. Be cautious not to burn the garlic and ginger.
- Incorporate the Sauce: Give the sauce another quick whisk to ensure all ingredients are well combined, then pour it into the pan with the garlic and ginger. Bring the mixture to a gentle boil.
- Simmer and Thicken: Reduce the heat to low and let the sauce simmer until it thickens, stirring often to prevent any lumps from forming. This usually takes a few minutes.
- Serve or Store: Once the sauce reaches your desired consistency, remove it from the heat. Serve immediately with your favorite stir-fry or noodles. Alternatively, let it cool and store it in a jar for later use.