garlic_sauce
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Garlic Sauce
| Ingredient | Qty. | unit | Process |
|---|---|---|---|
| vegetable broth | 1/2 | cup | Add all ingredients for the sauce into a medium-sized bowl and stir with a whisk. Set aside. |
| soy sauce | 3 | tbsp | |
| rice vinegar | 2 | tbsp | |
| maple syrup | 2 | tbsp | |
| sesame oil | 1/2 | tsp | |
| red pepper flakes | 1/4 | tsp | |
| smoked paprika | 1/4 | tsp | |
| cornstarch | 1 | tbsp | |
| black peppercorns | 1/2 | tsp | |
| dry sherry | 2 | tsp | |
| vegetable oil | 1/2 | tbsp | |
| garlic | 4 | tsp | |
| ginger | 2 | tsp |
- 1/2 cup (120 ml) vegetable broth
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 2 tbsp maple syrup
- 1/2 tsp sesame oil
- 1/4 tsp red pepper flakes or less/more to taste
- 1/4 tsp smoked paprika
- 1 tbsp cornstarch (*see notes)
- 1/2 tsp Szechuan peppercorns or black peppercorns
- 2 tsp Chinese rice wine or dry sherry
- For The Pan:
- 1/2 tbsp vegetable oil (*see notes)
- 4 tsp fresh garlic minced (4 garlic cloves)
- 2 tsp fresh ginger minced
- Add all ingredients for the sauce into a medium-sized bowl and stir with a whisk. Set aside.
- Next, heat vegetable oil in a saucepan or skillet over medium heat. Add fresh garlic and ginger and sauté for 30-60 seconds, stirring frequently.
- Whisk the sauce again, then pour it into the saucepan. Bring to a boil and let simmer for a few minutes until thickened, stirring frequently.
- Use the sauce immediately, for example, in a stir-fry or as a dip for summer rolls. Or let it cool completely and pour the sauce into a clean jar.
garlic_sauce.1604722917.txt.gz · Last modified: (external edit)