Description
Ready in less than 10 minutes, this Chinese Garlic Sauce is perfect in a stir-fry, over vegetables or tofu, or on your favorite seafood.
Ingredients
1 tablespoon neutral oil
4 fresh garlic cloves, grated or minced
1 tablespoon fresh ginger, grated
1 cup vegetable stock
3 tablespoons light soy sauce
2 tablespoons honey
1 tablespoon cornstarch + 1 tablespoon water
2 teaspoons chili crisp
1 teaspoon toasted sesame oil
1 teaspoon dark soy sauce
1/2 teaspoon rice wine vinegar
Instructions
- Heat 1 tablespoon of canola or vegetable oil in a small saucepan over medium heat. Once hot, add the grated garlic and ginger. Stir fry briefly until fragrant, about a minute.
- Combine vegetable stock, light and dark soy sauce, honey, chili crisp, sesame oil and rice wine vinegar in a measuring cup. Once the ginger and garlic have cooked, but not browned, pour the sauce into the pan and increase to medium-high heat until the sauce begins to simmer.
- In the meantime, combine the cornstarch and the cold water in a small cup, making a cornstarch slurry. Stir well until there are no lumps
- After the sauce simmers for about 2 minutes, pour the slurry into the sauce and stir quickly to ensure no lumps. Bring the sauce back up to a simmer, which allows the cornstarch to have its full thickening effect on the sauce. Taste and adjust seasoning.
- If using immediately, toss into cooked stir fry ingredients and serve. If making for a later meal, allow the sauce to cool completely, then store in an airtight container in the refrigerator for up to 4 days.
Notes
No dark soy sauce? Substitute with light soy sauce plus ¼ teaspoon molasses or brown sugar for color and richness.
No fresh ginger? Use 1 teaspoon ground ginger, but fresh will provide the best flavor.
Make it gluten-free: Use tamari instead of soy sauce.
Storage & freezing: Store cooled sauce in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in airtight containers or ice cube trays for up to 2 months. Sauce may thicken when chilled—thin with a splash of water or stock when reheating.
- Prep Time: 5
- Cook Time: 10
- Category: Sauces
- Method: Stove Top
- Cuisine: Asian