Asian Garlic Sauce

"From 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."
photo by French Tart photo by French Tart
photo by French Tart
photo by French Tart photo by French Tart
photo by French Tart photo by French Tart
photo by kellychris photo by kellychris
photo by IngridH photo by IngridH
Ready In:
1/2 cup




  • 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.

Questions & Replies

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  1. This has just the right amount of spices, very easy to prepare......OUTSTANDING!!
  2. Truly delicious and SO tangy, which we like. I also added a dollop of sweet chilli sauce, as well as the normal chilli sauce. Made for Asia and ZWT and accompanied Recipe #179839, Recipe #413122 and Recipe #219716. Made for the Cheese and Whine Gang, merci encore. FT:-)
  3. This tasted great- I just had some trouble with it "lumping up" and not wanting to mix into my fried rice. I will try less cornstarch as adding more water didn't help. Thanks for sharing - made for Xtra Hot Dishes of ZWT6.
  4. Wonderful sauce! I made half a recipe and combined it with some shrimp. Actually, I decided to make it all together so I sautéd the shrimp for a minute or so, then added the garlic and proceeded with the sauce as written. This is a thick, sweet, and slightly spicy sauce that would be wonderful in just about any stir fry. Half of this recipe is perfect for saucing 1 6 ounce serving of shrimp. Made for ZWT6
  5. Made this recipe as written & then served it over vegetables ~ a combo of new potatoes & broccoli dish! Another time I'd like to have it with salmon or another fish! Thanks for sharing the recipe! [Made & reviewed while on tour in Asia with ZWT6]


I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
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