Servings: 2 cups
Chinese Garlic Sauce Recipe
This stir fry sauce is a Chinese garlic sauce made with soy sauce, garlic, ginger and sesame oil. Perfect for chicken, beef and veggies.
Ingredients
- 1 tablespoon vegetable or canola oil
- 2-3 tablespoons fresh garlic minced or pressed
- 1 tablespoon fresh ginger grated or minced
- 1 teaspoon crushed red pepper flakes
- 1/2 cup low sodium soy sauce
- 1/2 cup low sodium chicken broth or vegetable broth
- 1/3 cup rice wine
- 3 tablespoons light brown sugar
- 1 teaspoon sesame oil
- 1/2 cup water
- 2 heaping tablespoons cornstarch
Instructions
- Heat the 1 tablespoon vegetable or canola oil in a medium saucepan over medium heat. When hot, add the minced 2-3 tablespoons fresh garlic, grated 1 tablespoon fresh ginger and 1 teaspoon crushed red pepper flakes. Cook until fragrant, but before browning.
- Stir in the 1/2 cup low sodium soy sauce, 1/2 cup low sodium chicken broth or vegetable broth, 1/3 cup rice wine, 3 tablespoons light brown sugar and 1 teaspoon sesame oil until sugar dissolves. Reduce to low heat.
- In a small bowl, whisk together the 1/2 cup water and 2 heaping tablespoons cornstarch, add to the garlic sauce, whisking over low heat until it starts to bubble and turns glossy.
- Remove from the heat and use in a stir fry or as a dipping sauce.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
Storage: Store this easy stir fry sauce for 4-5 days in the fridge in an airtight container with a lid or ziploc bag.
Freezing: Freeze this stir fry sauce recipe for up to 3 months in a freezer-safe container, freezer bag, or ice cube tray.
Nutrition
Calories: 221kcal, Carbohydrates: 27g, Protein: 8g, Fat: 10g, Saturated Fat: 1g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 3g, Trans Fat: 0.04g, Sodium: 2340mg, Potassium: 366mg, Fiber: 1g, Sugar: 18g, Vitamin A: 297IU, Vitamin C: 3mg, Calcium: 59mg, Iron: 1mg