Chinese Garlic Sauce
By Ela · elavegan.com
10 minYield: 4
A savory-sweet garlic and ginger sauce with sesame and spice, thickened with cornstarch for stir-fries and dips.
Adjust▾
🌐Translate
⋯
| prepMince 4 garlic cloves | ||
| prepMince fresh ginger | ||
| 120 ml vegetable broth | Whisk sauce base in bowl | Pour sauce in, simmer 3–5 min until thick |
| 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 | ||
| 1/4 tsp smoked paprika | ||
| 1 tbsp cornstarch | ||
| 1/2 tsp Szechuan peppercorns (optional) | ||
| 2 tsp Chinese rice wine (or dry sherry, optional) | ||
| 1/2 tbsp vegetable oil | Heat oil, sauté garlic & ginger 30–60 sec | |
| 4 tsp fresh garlic, minced | ||
| 2 tsp fresh ginger, minced | ||
🌐Translate
⋯More
read left to right — each column combines what's behind it.
Any recipe can look like this.
Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.
Try it — it's free