Asian Garlic Sauce
photo by French Tart
- Ready In:
- 2 tablespoons rice vinegar
- 2 tablespoons granulated sugar
- 1 tablespoon light soy sauce
- 1 tablespoon dark soy sauce
- 2 teaspoons chinese rice wine or 2 teaspoons dry sherry
- 1⁄4 - 1⁄2 teaspoon chili sauce (Sriracha to taste)
- 1⁄4 teaspoon sesame oil
- 1 1⁄2 teaspoons cornstarch
- 1 tablespoon water
- 1 tablespoon vegetables or 1 tablespoon 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.
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Wonderful sauce! I made half a recipe and combined it with some shrimp. Actually, I decided to make it all together so I sautÃ©d 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
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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!