Editors' Pick
All-Purpose Stir-Fry Sauce (Brown Garlic Sauce)
photo by Jonathan Melendez
- Ready In:
- 20mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 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
directions
- 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.
Questions & Replies
Reviews
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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.
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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!
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Tweaks
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I made garlic chicken with the garlic sauce, it was the best I've ever had! Never ordering takeout again! I paired with a simple fried rice recipe, wish I knew how to find the recipe number for you. Only thing I tweaked was, I cut the soy sauce in half and added an extra tablespoon of garlic. For the chicken I cut up breasts in about 2-3 inch strips, then dredged lightly in flour. I find cutting them in strips or chunks is easiest because you only steaming for 10-15 minutes. Add 1-2 tbsp Of butter, 1 tbsp Of oil to a frying pan. Fry for about 1-2 minutes on one side. Flip chicken, cover with tinfoil or lid and shut burner off. Let steam for 10-15 minutes. Do not open lid! Chicken will be so moist you can barely pick it up with a fork! Then I add the garlic sauce recipe to the chicken, heat for a maybe a minute or so just to get sauce warm again. Amazing recipe!! Definitely must try!!
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Made this sauce to pair with microwave steamed broccoli. Perfect dressing! Tweaks: ---------1. I used 1/3 cup of soy sauce instead of 2/3, and added an extra 1/3 of chicken stock. ----------2. I didn't have rice wine so I didn't add it. I only found out about the rice vinegar later so I will try that out. ----------3. If you are afraid of overcooking the garlic, add the ginger first. While I was frying the ginger, I prepared the soy mixture and cornstarch. Once that's prepared, I added the garlic and waited for 30 sec lol. Ginger withstands heat well. ---------4. I used medium heat to saute the ginger and garlic with my cast iron pan. ---------- 5. I used 1 tbs of oil to fry it instead of 2 tbsp. I think 1 tsp might be enough. -----------6. Since I don't have sugar at hand, I used sweet soy sauce instead. ----------Verdict: Tastes great! Makes about 1 cup for me.
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This recipe was as good as the Chinese restaurant I go to regularly! I used low sodium soy sauce. I accidentally bought rice vinegar instead of rice wine so I used Bombay Sapphire Distilled Dry Gin instead. I also didn't have fresh ginger so used 1/4 tsp of dried. t am bad about directions and just put everything in the bowl and stirred with a whisk, then poured in a sauce pan and brought to a boil on the stove. I let it simmer about 5 minutes. My stir fry turned out fantastic. Looking forward to left overs tomorrow.
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RECIPE SUBMITTED BY
Connie K
Saint Peters, Missouri