Name: Chinese Garlic Sauce Recipe
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Cuisine: Chinese
Ingredients: ½ cup (120 ml) vegetable broth; 3 tbsp low-sodium soy sauce; 2 tbsp rice vinegar; 2 tbsp maple syrup; ½ tsp sesame oil; ¼ tsp red pepper flakes (adjust to taste); ¼ tsp smoked paprika; 1 tbsp cornstarch; ½ tsp Szechuan peppercorns (optional); 2 tsp Chinese rice wine or dry sherry (optional); ½ tbsp vegetable oil; 4 tsp fresh garlic, minced (about 4 garlic cloves); 2 tsp fresh ginger, minced

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Introduction

This Chinese Garlic Sauce is a versatile, flavorful addition to any meal. It’s perfect for stir-fries, dipping sauces, or drizzling over your favorite dishes. With a balance of savory, sweet, and spicy, it brings an authentic taste to your kitchen.

A clear glass jar filled with a thick, dark reddish-brown sauce that has a shiny, smooth texture mixed with small pieces of lighter brown bits. A wooden spoon is dipped into the jar, showing the sauce coating the spoon evenly with a glossy finish and some small chunks visible. The jar sits on a white marbled surface with a soft blur in the background, giving focus to the sauce and the spoon. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup (120 ml) vegetable broth
3 tbsp low-sodium soy sauce
2 tbsp rice vinegar
2 tbsp maple syrup
½ tsp sesame oil
¼ tsp red pepper flakes (adjust to taste)
¼ tsp smoked paprika
1 tbsp cornstarch
½ tsp Szechuan peppercorns (optional)
2 tsp Chinese rice wine or dry sherry (optional)
½ tbsp vegetable oil
4 tsp fresh garlic, minced (about 4 cloves)
2 tsp fresh ginger, minced

Instructions

Step 1: In a medium bowl, whisk together all the sauce ingredients—vegetable broth, soy sauce, rice vinegar, maple syrup, sesame oil, red pepper flakes, smoked paprika, cornstarch, Szechuan peppercorns, and rice wine or sherry if using. Set aside.
Step 2: Heat the vegetable oil in a saucepan or skillet over medium heat. Add the minced garlic and ginger, sautéing for 30 to 60 seconds while stirring frequently until fragrant.
Step 3: Give the sauce mixture another quick whisk, then pour it into the pan with the garlic and ginger. Bring the sauce to a boil, then reduce to a simmer and cook for a few minutes until it thickens, stirring often to prevent sticking.
Step 4: Use the sauce immediately by adding it to stir-fries or serving as a dip for vegan dumplings and summer rolls. Alternatively, let the sauce cool completely before transferring to a clean jar for storage.

Tips & Variations

For a deeper flavor, lightly toast the Szechuan peppercorns before adding to the sauce.
Adjust the sweetness by increasing or decreasing the maple syrup to your taste.
Use tamari instead of soy sauce for a gluten-free option.
Add chopped fresh chilies for extra heat.
If you prefer a thinner sauce, reduce the cornstarch slightly or add more vegetable broth.

Storage

Store any leftover sauce in a sealed container in the refrigerator for up to 4 to 5 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain smoothness. If the sauce thickens too much upon storage, whisk in a little water to loosen it before reheating.

How to Serve

A bowl with white rice as the base layer, topped with a colorful mix of cooked green broccoli florets, thin bright orange carrot ribbons, and red bell pepper strips. A spoon is held above, pouring a thick dark brown sauce with visible bits onto the vegetables. White sesame seeds are sprinkled over the top. The bowl itself is a textured light gray with speckles, placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this sauce ahead of time?

Yes, you can prepare the sauce in advance and store it in the refrigerator. Just heat it gently before using to bring back its original texture and flavor.

Is this sauce suitable for vegans?

Absolutely! This recipe uses plant-based ingredients, making it perfect for vegan and vegetarian diets.