All-Purpose Stir-Fry Sauce (Brown Garlic Sauce)
Preparation Time: 15 minutes
Cooking Time: 5 minutes
Total Time: 20 minutes
Yield: Approximately 1 3/4 cups
Servings: 4
Description:
Adapted from Martin Yan’s “Chinese Cooking for Dummies,” this All-Purpose Stir-Fry Sauce has become a beloved staple in my kitchen. Its versatility and rich flavor make it perfect for enhancing your stir-fry dishes, and having a batch ready means you can whip up a quick meal anytime. This sauce is a hit with my son, who actually enjoys dipping vegetables into it! A word of caution: the saltiness of soy sauce can vary significantly between brands. I initially used Kikkoman, which resulted in an overly salty sauce. Switching to Angostura soy sauce, which has a lower salt content, solved the problem. Start with a smaller amount of soy sauce and gradually add more to suit your taste. For a vegetarian option, simply use vegetable broth instead of chicken broth.
Ingredients:
- 2/3 cup soy sauce (adjust according to taste)
- 1/2 cup chicken broth (or vegetable broth for a vegetarian option)
- 1/3 cup rice wine
- 3 1/2 tablespoons sugar
- 1 teaspoon white pepper
- 1 tablespoon garlic, minced
- 2 tablespoons cornstarch
- 1/4 cup water
- 1 tablespoon cooking oil
- 1 tablespoon sesame oil
- 1 tablespoon ginger, minced (optional, for added depth of flavor)
Instructions:
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Combine Sauce Ingredients: In a medium bowl, whisk together the soy sauce, chicken broth (or vegetable broth), rice wine, sugar, sesame oil, and white pepper. Adjust the soy sauce according to your preference for saltiness.
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Prepare Cornstarch Slurry: In a small bowl, dissolve the cornstarch in 1/4 cup water, stirring until smooth. This will be used to thicken the sauce.
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Sauté Garlic (and Ginger): Heat a pan over high heat. Add the cooking oil, swirling to coat the bottom of the pan. Add the minced garlic (and ginger, if using), cooking and stirring for about 15 seconds until fragrant. Be careful not to let the garlic burn.
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Add Sauce Mixture: Pour the soy sauce mixture into the pan with the garlic (and ginger). Bring the mixture to a boil, stirring occasionally.
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Simmer the Sauce: Reduce the heat to medium and allow the sauce to cook for 1 minute, letting the flavors meld together.
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Thicken the Sauce: Gradually stir in the cornstarch slurry, continuing to cook and stir until the sauce reaches a boil and thickens to your desired consistency.
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Cool and Store: Let the sauce cool slightly before transferring it to a clean jar or airtight container. Store in the refrigerator for up to 2 weeks.
Notes:
- Adjust the amount of soy sauce to taste, especially if using a brand with higher sodium content.
- For added flavor, consider including minced ginger or a splash of rice vinegar.
- This sauce works wonderfully as a marinade or dipping sauce in addition to its use in stir-fries.
Enjoy the convenience and flavor of homemade stir-fry sauce with this simple, adaptable recipe! 🍲✨
