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Chinese Garlic Sauce | Brown Stir-Fry Sauce Recipe

Chinese Garlic Sauce | Brown Stir-Fry Sauce Recipe
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★★★★★

5 from 5 reviews

A flavorful, easy-to-make Chinese Garlic Sauce that serves as a versatile brown stir-fry sauce. Combining savory soy sauce, tangy rice vinegar, sweet maple syrup, and aromatic spices, this sauce perfectly elevates any stir-fry, dumplings, or summer rolls with a balanced blend of umami, heat, and sweetness.

Ingredients

Scale

For The Sauce:

  • 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)

For The Pan:

  • ½ tbsp vegetable oil
  • 4 tsp fresh garlic, minced (approximately 4 garlic cloves)
  • 2 tsp fresh ginger, minced

Instructions

  1. Prepare the Sauce: In a medium-sized bowl, combine vegetable broth, low-sodium soy sauce, rice vinegar, maple syrup, sesame oil, red pepper flakes, smoked paprika, cornstarch, and optional Szechuan peppercorns and rice wine or dry sherry. Whisk thoroughly until well blended and set aside.
  2. Sauté Aromatics: Heat vegetable oil in a saucepan or skillet over medium heat. Add minced garlic and ginger, sautéing for 30-60 seconds while stirring frequently to release their aromatic flavors without burning.
  3. Cook the Sauce: Give the prepared sauce mixture a quick whisk again, then pour it into the pan with the garlic and ginger. Bring the mixture to a boil, then reduce heat and let it simmer for a few minutes, stirring frequently until the sauce thickens to your desired consistency.
  4. Use or Store: Use the sauce immediately to enhance stir-fries, as a dipping sauce for dumplings or summer rolls, or any other dish you desire. Alternatively, allow the sauce to cool completely, then transfer it into a clean jar and refrigerate for up to 4 to 5 days.

Notes

  • Use low-sodium soy sauce to control salt levels and customize saltiness according to taste.
  • Maple syrup adds a natural sweetness; honey or brown sugar can be substituted if preferred.
  • Cornstarch is used as a thickener; ensure it’s fully dissolved in the sauce mixture before cooking to avoid lumps.
  • Vegetable oil is preferred for its neutral flavor and high smoke point; you may substitute with peanut or canola oil.
  • Adjust red pepper flakes to your preferred spice heat level.
  • Szechuan peppercorns add an authentic numbing spice but are optional.
  • Chinese rice wine or dry sherry adds depth and complexity but can be omitted for a non-alcoholic version.
  • Store leftover sauce in an airtight container in the refrigerator and reheat gently before use.

Nutrition

Keywords: Chinese garlic sauce, stir-fry sauce, brown sauce, vegan stir-fry, garlic ginger sauce, homemade Chinese sauce, dipping sauce

Find it online: https://hannahdelgado.com/chinese-garlic-sauce-brown-stir-fry-sauce-recipe/