Prep 15 mins
Cook 5 mins
Adapted from Martin Yan's Chinese Cooking for Dummies. This is my favorite stir-fry sauce. It makes enough for two meals. Having extra on hand makes for a quick meal. My son will actually eat vegetables he can dip in the sauce! WARNING about the amount of soy sauce. When I used Kikkoman soy sauce, I found this sauce far too salty. I now use Angostura, which is much lower in salt. When adding soy sauce, start with less than half the amount and slowly add more to taste. Using vegetable broth makes this vegetarian. Yield: 1 3/4 cups (couldn't get that amount entered)
- 2⁄3 cup soy sauce
- 1⁄2 cup chicken broth
- 1⁄3 cup rice wine
- 3 1⁄2 tablespoons sugar
- 1 tablespoon sesame oil
- 1⁄4 teaspoon white pepper
- 2 tablespoons cooking oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 2 tablespoons cornstarch
- 1⁄4 cup water
- In a bowl, combine soy sauce, broth, rice wine, sugar, sesame oil and white pepper. (See note in intro about the soy sauce).
- Dissolve the cornstarch in 1/4 cup water.
- Heat a pan over high heat; add the cooking oil, swirling to coat; add the garlic and ginger; cook, stirring, until fragrant, about 15 seconds.
- Add the soy sauce mixture; bring to a boil.
- Reduce heat to medium and cook for 1 minute.
- Add the cornstarch solution and cook, stirring, until the sauce boils and thickens.
Voted down for the sheer annoyance of making the recipe, finding it extremely saltly then seeing in the "comments" to not use the specified amount of soy sauce listed. Edit the recipe.
Excellent! This is a keeper, definitely. Since my hubby likes pineapple in his fried rice, I used the pineapplejuice instead of the water and broth, and added Sriracha Hot Chili Sauce since we like foods on the hot side. His compliments were this was the best fried rice he has had (even from our favorite take-out). Thanks for sharing.
Although I've not tried this yet, it definitely has all of the ingredients that I've come up with that would be in a brown garlic sauce.<br/><br/>One thing I would suggest. Do NOT use soy sauces that are U.S. sauces. They are always way too salty and have an acrid taste to them (you'll notice if you use an import). Go to an Asian food market and purchase an imported soy sauce. We always use one called Golden Mountain, but most of them will do. It's just that we've found this brand is not so salty and has a great flavor!