Chinese Garlic Sauce
This restaurant-style Chinese garlic sauce is perfectly balanced - savory, aromatic, and ready in just 15 minutes! Drizzle it over stir-fries or use as a dipping sauce.
Ingredients
- 8-10 cloves fresh garlic minced
- 1/2 cup chicken or vegetable stock
- 2 tablespoons light soy sauce
- 1 tablespoon Chinese black vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 2 tablespoons cornstarch
- 1/4 cup cold water
- 2 tablespoons neutral oil vegetable or canola
Instructions
Prep the Garlic
- Peel and finely mince the garlic
- Set aside
Make the Sauce Base
- In a bowl, combine stock, soy sauce, black vinegar, sesame oil, and sugar
- Stir until sugar dissolves
Create Cornstarch Slurry
- Mix cornstarch with cold water in a separate small bowl
- Stir until smooth and no lumps remain
Cook the Sauce
- Heat oil in a wok or pan over medium-high heat
- Add minced garlic, stir-fry for 30 seconds until fragrant
- Pour in sauce base mixture
- Bring to a simmer
- Stir in cornstarch slurry
- Cook for 1-2 minutes until thickened
Notes
- Use fresh garlic only - pre-minced won't give the same flavor
- Have all ingredients ready before starting to cook
- Stir constantly once you add the cornstarch slurry
- Adjust thickness with extra water or cornstarch slurry as needed