Chinese Garlic Sauce

Ingredients:

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

Directions:

Combine all sauce ingredients in a medium bowl and whisk together. Set aside.

Heat the vegetable oil in a saucepan or skillet over medium heat. Add the garlic and ginger, sautéing for

30-60 seconds, or until fragrant.

Re-whisk the sauce, then pour it into the pan. Bring to a boil, then reduce heat and simmer until

thickened, stirring often.

Serve immediately with your favorite stir-fry, as a dip, or store in a jar after cooling for use later.

Prep Time: 7 minutes | Cooking Time: 3 minutes | Total Time: 10 minutes | Kcal: 58 | Servings: 4

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