From About.com...a garlicky sauce is a great way to add extra flavor to stir-fry dishes, particularly seafood dishes. The seasonings for garlic sauce are available in the international food section of many local supermarkets. Use the sauce in stir-fry dishes or any other Asian type dishes. Note: Instead of using 2 types soy sauce, I just use 2 tablespoons dark.
- 29.58 ml rice vinegar
- 29.58 ml granulated sugar
- 14.79 ml light soy sauce
- 14.79 ml dark soy sauce
- 9.85 ml chinese rice wine or 9.85 ml dry sherry
- 1.23-2.46 ml chili sauce (Sriracha to taste)
- 1.23 ml sesame oil
- 7.39 ml cornstarch
- 14.79 ml water
- 14.79 ml vegetables or 14.79 ml peanut oil
- 3-4 medium garlic cloves, finely chopped
- Combine the rice vinegar, sugar, soy sauces, rice wine or sherry, chili sauce and sesame oil in a small bowl, stirring to combine. In a separate small bowl, dissolve the cornstarch in the water.
- Heat 1 tablespoon oil over medium heat in a saucepan. Add the garlic and cook, stirring until aromatic (about 30 seconds).
- Quickly restir the sauce, add it into the saucepan and bring to a boil, stirring. (This will take about a minute).
- Re-stir the cornstarch/water mixture and add it to the sauce, stirring to thicken. Refrigerate after use.