Chinese Garlic Sauce Stir Fry Sauce Food

TAKE-OUT STYLE CHINESE GARLIC STIR-FRY SAUCE

Steps:

• Peel and thinly slice one small head of garlic (about 8 cloves) and add to a small bowl.
• Peel and mince about 2 inches (2 tbsp) of fresh ginger. Add to the bowl.
• Add the cornstarch, sugar, sriracha sauce, and sesame oil to the bowl. Stir to combine the ingredients into a paste. Creating this paste will prevent the cornstarch from making your sauce lumpy.
• Stir in the rice wine vinegar, soy sauce, and broth until the sauce is smooth. While you prepare and cook your vegetables, stir the sauce occationally to keep it loose.
• Prepare your stir-fry. About 5 minutes before your stir-fry is done, pour the garlic sauce into the pan. Cook at a medium-high heat until the sauce thickens. Enjoy.

CHINESE GARLIC SAUCE (STIR FRY SAUCE)

Steps:

• In a bowl, add broth, soy sauce, hot sauce, rice vinegar, maple syrup/ sugar/ tomato ketchup, chilli flakes, toasted sesame oil.
• In a small bowl, add corn starch and little water. Mix to make a slurry.
• Then heat oil in a pan.
• Add finely chopped garlic and ginger.
• Sauté on medium-low flame for a minute
• Add the broth mixture to the pan. Bring it to a boil.
• Simmer for 2 minutes.
• Now stir the slurry and pour in slowly to the simmering sauce stirring it continuously.
• Turn off heat when it's reached desired thickness or consistency.
• Stir fry garlic sauce is ready.
• Cool it completely and then transfer to a jar with lid and refrigerate for further use.

CHINESE GARLIC SAUCE

Steps:

• Add all ingredients for the sauce into a medium-sized bowl and stir with a whisk. Set aside.
• Next, heat vegetable oil in a saucepan or skillet over medium heat. Add fresh garlic and ginger and sauté for 30-60 seconds, stirring frequently.
• Whisk the sauce again, then pour it into the saucepan. Bring to a boil and let simmer for a few minutes until thickened, stirring frequently.
• Use the sauce immediately, for example, in a stir-fry or as a dip for vegan dumplings or summer rolls. Or let it cool completely and pour the sauce into a clean jar.
• Store leftovers in the refrigerator for up to 4 or 5 days. Enjoy!

STIR-FRIED SHRIMP IN GARLIC SAUCE

Steps:

• In a small bowl, mix together chicken broth, vinegar, soy sauce, sesame oil, chile paste (if using) and sherry; set aside.
• In another small bowl or cup, stir together the tbsp of cornstarch with the 3 tbsp of water and set aside.
• Heat the oil over medium-high heat in a wok; add ginger and garlic and sizzle briefly, then add vegetables and Thai chilies (if using).
• Stir-fry vegetables for approximately 3 minutes, then add the shrimp.
• Cook the shrimp 2 minutes or until it curls and turns opaque or pink.
• Add the sauce mixture and cook 1 minute more; then stir in the thickener (briefly stir first) and stir-fry until mixture thickens, about 1 minute.
• Serve with hot cooked rice.

STIR FRY SAUCE

Steps:

• Place all the sauce ingredients in a small bowl and whisk together. The sauce can be used to stir fry vegetables, meat, fish and noodles.
• To use the sauce, heat the oil in a wok, then add your choice of meat, vegetables or fish. Fry for a minute over a high heat to seal, and then add the stir fry sauce, before continuing to stir-fry for a further four minutes or so until the ingredients are fully cooked. Serve immediately.

BASIC CHINESE SAUCE FOR STIR FRY

Steps:

• Mix cornflour and water together to form a smooth paste.
• Add everything else to the paste and mix well- it will take a little while for the sugar to dissolve.
• Add to meat and/or veg after stir-frying& heat until the sauce has thickened.
• Serve immediately with rice or noodles.

ALL-PURPOSE STIR-FRY SAUCE (BROWN GARLIC SAUCE)

Steps:

• In a bowl, combine soy sauce, broth, rice wine, sugar, sesame oil and white pepper. (See note in intro about the soy sauce).
• Dissolve the cornstarch in 1/4 cup water.
• Heat a pan over high heat; add the cooking oil, swirling to coat; add the garlic and ginger; cook, stirring, until fragrant, about 15 seconds.
• Add the soy sauce mixture; bring to a boil.
• Reduce heat to medium and cook for 1 minute.
• Add the cornstarch solution and cook, stirring, until the sauce boils and thickens.

CHINESE GARLIC SAUCE

Steps:

• Heat wok or deep pan over high heat until it is hot. Add oil and wait until it is smoking, add ginger and garlic and leave for a minute or so.
• Then add the oyster sauce and stock simmering for another few minutes.
• Pour over your favorite fried rice, white rice or meat, especially chicken.

STIR-FRY CHICKEN WITH GARLIC SAUCE

Steps:

• Combine garlic, soy sauce, water, honey, 1 tablespoon oil, cornstarch and black/red pepper. Stir chicken into marinade and mix to coat.
• Cover and refrigerate at least 2 hours, stirring once to twice.
• In large skillet, heat remaining oil.
• Using slotted spoon, transfer chicken to skillet. Stir-fry about 5 minutes. Add reserved marinade; continue to cook and stir about 30 seconds until thickened.
• Remove to platter. Garnish with green onion. Serve with snow peas, if desired.

STIR FRY SAUCE

Steps:

• Dissolve cornstarch in water.
• Combine all ingredients.
• To use, make your stirfry until almost fully cooked. Stir in sauce in the last few minutes. Bring to a boil until thickened.