Garlic Sauce

Submitted by Jen Hill

"Adapted from a Thai peanut sauce recipe for a friend who was allergic. Added cornstarch to thicken, in place of 1/4C peanut butter, and ginger/honey vinegar for zip."

 

• Ready In: 5mins
• Ingredients: 8
• Yields: 1 cup
• Serves: 16

ingredients

• 1⁄4 cup sugar
• 3 tablespoons soy sauce
• 3 tablespoons water
• 2 tablespoons cooking oil
• 1 tablespoon vinegar (Used Honey/ginger flavor, but any will do)
• 1 teaspoon garlic, minced
• 1⁄8 teaspoon powdered ginger
• 1 tablespoon cornstarch

directions

1. Dissolve cornstarch in equal amount of water.
2. Add all ingredients to a small saucepan and heat, stirring constantly until slightly thickened.
3. It will gel more as it cools.
4. Serve on stir-frys, salads or to liven up white rice.

Reviews

[integrity1st]

this was really good. i actually had no constarch and took a risk and used w/w flour(thats all i had). it still turned out wonderfull. thanks for posting!

 

[Rev. Roy]

Personally I loved this recipe and will have fun playing around with it. I used the cornstarch last night, but next time I'll try with peanut butter instead. Also, I thought "what the heck" and used basalmic vinegar; I wouldn't recommend it and will use something different next time.