Thai Garlic Sauce Recipe 45 Food

SWEET HOT THAI GARLIC SAUCE

Steps:

• In a small, heavy saucepan, combine the sugar, water, vinegar, garlic and salt.
• Bring to a rolling boil over medium heat.
• Stir to dissolve the sugar and salt and reduce the heat to low.
• Simmer until the liquid reduces slightly and thickens to a light syrup. Remove from the heat and stir in the garlic chili sauce.
• Cool to room temperature before serving.
• Transfer the cooled sauce to a tightly sealed jar and store at room temperature for 2 to 3 days. .

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.

THAI GARLIC SAUCE RECIPE - (4/5)

Steps:

• Place all ingredients, except garlic and cornstarch in a sauce pan over medium-high heat. When sauce begins to bubble, reduce heat to medium-low. Now add the minced garlic and cornstarch (dissolved in water). Stir until the sauce thickens slightly, about 30 seconds to 1 minute. Do a taste test. You're looking for a balance of salty (fish sauce), spicy (garlic and chili), sour (lime), and sweet (sugar). Adjust these flavors to suit your taste. Add a little veggie oil to wok, add carrots, add some of the wine. Add all veggies and 1/3 of sauce. Add remaining sauce and tofu.

THAI-STYLE BROCCOLI WITH GARLIC

Steps:

• Stir fish sauce with sugar until dissolved; set aside.
• Drop broccoli florets into a saucepan of boiling water.
• Cover and boil 2- 3 minutes.
• Drain.
• Heat oil in wok over medium heat.
• Add garlic and fry until golden and crisp, about 3 minutes. Drain on paper towel.
• Add fish sauce mixture to remaining oil.
• Add broccoli and stir until blended with seasonings and heated through.
• Turn out onto serving dish and top with garlic.

STIR-FRY BOK CHOY IN THAI GARLIC SAUCE

Steps:

• Rinse the bok choy and cut off the bottom stem part at the base of each head. Separate into individual leaves. If the white sections of these leaves are very wide or large, you can slice them in half lengthwise, or into thirds. Tip: If stir-frying larger bok choy, slice off the green leaf tips. Add the thicker white sections to the wok first, then throw in the leaves at the end (these will cook very fast).
• Mix all the stir-fry sauce ingredients together in a bowl or cup. Stir well to dissolve the sugar.
• Heat a wok or large frying pan over medium-high to high heat for 30 seconds to 1 minute. Add oil and swirl around.
• Now add the bok choy plus 2-3 tablespoons stir-fry sauce. Stir-fry 1-2 minutes, or until pan/wok starts to become dry.
• Now add another 2-3 tablespoons sauce and continue stir-frying another 2-3 minutes, or until the bok choy is bright green and the white stems are softened but still crunchy.
• Taste-test the bok choy with the sauce. Add more sugar if too sour for your taste, or more lime juice if too salty. Also, fresh minced chili or dried chili can be added if you prefer it spicier. If you prefer more sauce, add a little more, as desired.
• To serve, lift out the bok choy and place on a serving platter or in a serving bowl, then pour the sauce (from the bottom of the wok or pan) over. Serve immediately with plenty of Thai jasmine-scented rice. ENJOY!