All-Purpose Stir-Fry Sauce (Brown Garlic Sauce)
Adapted from Martin Yan's Chinese Cooking for Dummies. This is my favorite stir-fry sauce. It makes enough for two meals. Having extra on hand makes for a quick meal. My son will actually eat vegetables he can dip in the sauce! WARNING about the amount of soy sauce. When I used Kikkoman soy sauce, I found this sauce far too salty. I now use Angostura, which is much lower in salt. When adding soy sauce, start with less than half the amount and slowly add more to taste. Using vegetable broth makes this vegetarian. Yield: 1 3/4 cups (couldn't get that amount entered)
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
white meat free
gluten free
red meat free
dairy free
vegan
pescatarian
- 1/4 cup water
- 1 tablespoon minced garlic
- 2 tablespoons cornstarch
- 1/2 cup chicken broth
- 1 tablespoon minced ginger
- 1 tablespoon sesame oil
- 1/4 teaspoon white pepper
- 2/3 cup soy sauce
- 2 tablespoons cooking oil
- 3 1/2 tablespoons sugar
- 1/3 cup rice wine
- Carbohydrate 37.8689421899535 g
- Cholesterol 115 mg
- Fat 34.6379370431228 g
- Fiber 10.2064960626136 g
- Protein 45.5925986087486 g
- Saturated Fat 8.14946459241272 g
- Serving Size 1 1 serving(s) (883g)
- Sodium 3201.5983045775 mg
- Sugar 27.6624461273399 g
- Trans Fat 3.06937072005306 g
- Calories 632 calories
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.
