Description
This Chinese Garlic Sauce, also known as brown stir-fry sauce, is a quick and easy homemade recipe. It’s packed with garlic and ginger, offering a savory, sweet, and slightly spicy flavor. This versatile sauce is vegan and can be made gluten-free, perfect for enhancing vegetables, tofu, noodles, or as a dipping sauce.
Ingredients
Scale
- 1/2 cup vegetable broth
- 3 tablespoons low-sodium soy sauce (or tamari for gluten-free)
- 2 tablespoons rice vinegar
- 2 tablespoons maple syrup
- 1/2 teaspoon sesame oil
- 1/4 teaspoon red pepper flakes (adjust to taste)
- 1/4 teaspoon smoked paprika
- 1 tablespoon cornstarch
- 1/2 teaspoon Szechuan peppercorns (optional)
- 2 teaspoons Chinese rice wine or dry sherry (optional)
- 1/2 tablespoon neutral vegetable oil (for sautéing)
- 4 teaspoons garlic, minced
- 2 teaspoons fresh ginger, minced
Instructions
- In a small bowl, whisk together vegetable broth, soy sauce (or tamari), rice vinegar, maple syrup, sesame oil, red pepper flakes, smoked paprika, cornstarch, and optional ingredients like Szechuan peppercorns or rice wine. This is your Chinese Garlic Sauce base.
- Heat neutral vegetable oil in a pan over medium heat. Add minced garlic and ginger. Sauté for 30-60 seconds until fragrant. Do not burn the aromatics.
- Give the sauce mixture another quick whisk, as cornstarch settles. Pour the Chinese Garlic Sauce into the pan with the garlic and ginger.
- Stir continuously while bringing the sauce to a boil. Reduce heat and simmer until the sauce thickens to your desired consistency.
- Use this Chinese Garlic Sauce immediately over your favorite stir-fry or store in an airtight jar in the fridge for up to 5 days.
Notes
- Sweetener Alternatives: Agave, brown sugar, or date syrup can replace maple syrup.
- Soy-Free Option: Use coconut aminos instead of soy sauce.
- Thickener Options: Arrowroot, tapioca starch, or potato starch can be used instead of cornstarch.
- Heat Level: Adjust red pepper flakes or add chili oil/sriracha for more spice.
- Oil-Free Option: Sauté garlic and ginger with a splash of broth instead of oil.
- Serving Ideas: Pour over sautéed vegetables, tofu, tempeh, noodles, or use as a dipping sauce.
- Prep Time: 7 minutes
- Cook Time: 3 minutes
- Category: Sauce / Condiment
- Method: Stir-fry
- Cuisine: Asian / Chinese-inspired
Nutrition
- Serving Size: 4 servings
- Calories: 58 kcal
- Sugar: 6 g
- Sodium: N/A
- Fat: 1 g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 11 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: N/A