Vegan Chinese Garlic Sauce
Everbody loves the thick garlic sauce gravy you get at Chinese restaurants. Whether you use it as a vegetable stir-fry sauce or as a dipping sauce for anything you want is up to you. So I present you my Chinese garlic sauce recipe, which will ultimately pimp up your life and any dish that you wish! This absolutely amazing fusion of garlic, soy sauce, a hint of sweetness through the sugar, and a tantalizing touch of heat through that Sambal Oelek. It's the perfect accompaniment to your favorite Chinese dishes or any meal that needs a flavorful kick. Elevate your fried vegetables, tofu or anything you can think of with this easy-to-follow recipe and enjoy the authentic taste of homemade – but still at least (or even better than) restaurant-style - Chinese garlic sauce.
Video
Ingredients
- 5-10 cloves of garlic
- Dark soy sauce - 1 tbsp
- Light soy sauce - 1 Tbsp
- Sesame oil – 5-10 drops or 1 tsp
- Palm sugar (or any other) - 2 tsp
- Sriracha sauce - 1 tsp
- Vegeta (or salt/broth) - 2 tsp
- Corn starch (or other) - 1- 2 tsp
- Water – 1 cup
- Shaoxing wine – 2 cl for deglazing
Instructions
- Heat up a pan to medium heat, add oil und pour in your garlic. Make sure you don’t burn it or have it too hot in order to not get bitter.
- Deglaze with 2cl of Shaoxing wine.
- Pour in the sauce and keep stirring until it starts to boil and thicken up.
- Turn off heat.
- Put it on any vegetables you want and enjoy.
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