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