Chinese Garlic Sauce for Stir-Fries Recipe

Name: Chinese Garlic Sauce for Stir-Fries
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 8
Ingredients: 2 tablespoons rice vinegar; 2 tablespoons granulated sugar; 1 tablespoon light soy sauce; 1 tablespoon dark soy sauce; 2 teaspoons Chinese rice wine (or dry sherry ); 1/2 teaspoon chili sauce (or according to taste); 1/4 teaspoon sesame oil; 1 1/2 teaspoons cornstarch; 1 tablespoon water; 1 tablespoon vegetable oil (or peanut oil); 3 to 4 medium cloves garlic (finely chopped; or 4 teaspoons chopped garlic)

Prep: 5 mins

Cook: 10 mins

Total: 15 mins

Servings: 6 to 8 servings

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Chinese garlic sauce—similar to brown sauce—is quite popular on Chinese restaurant and takeout menus. Although garlic sauce is found in traditional Chinese dishes, the version we are familiar with has been Americanized to accommodate Western palates and perhaps make it easier for restaurant chefs to find the ingredients in the United States.

Chinese garlic sauce in a bowl next to a plate with a stir fry — The Spruce Eats / Diana Chistruga

In Chinese cooking, sometimes stir-fried dishes can generate some liquid during cooking and a lot of Chinese chefs will stir in a starch and water mixture called a slurry. The slurry is usually 1 to 2 teaspoons of cornstarch mixed with a couple of tablespoons of cold water. This will thicken the sauce in the stir-fried dishes.

What You'll Need to Make This Chinese Garlic Sauce Recipe

A Great Garlic Press

A Nice Set of Measuring Spoons

A Good Saucepan

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2 tablespoons rice vinegar
2 tablespoons granulated sugar
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
2 teaspoons Chinese rice wine (or dry sherry)
1/2 teaspoon chili sauce, or according to taste
1/4 teaspoon sesame oil
1 1/2 teaspoons cornstarch
1 tablespoon water
1 tablespoon vegetable oil (or peanut oil)
3 to 4 medium cloves garlic, finely chopped (or 4 teaspoons chopped garlic)

Gather the ingredients.

The Spruce Eats / Diana Chistruga
In a small bowl, stir together 2 tablespoons rice vinegar, 2 tablespoons granulated sugar, 1 tablespoon light soy sauce, 1 tablespoon dark soy sauce, 2 teaspoons rice wine or sherry, 1/2 teaspoon chile sauce, and 1/4 teaspoon sesame oil.

The Spruce Eats / Diana Chistruga
In a separate small bowl, dissolve the 1 1/2 teaspoons cornstarch in 1 tablespoon water.

The Spruce Eats / Diana Chistruga
Heat 1 tablespoon vegetable oil over medium heat in a saucepan. Add 3 to 4 medium cloves garlic (finely chopped) and cook, stirring until aromatic (around 30 seconds). Watch very carefully to make sure it doesn't burn.

The Spruce Eats / Diana Chistruga
Quickly re-stir the soy sauce mixture, add it to the saucepan, and bring to a boil, stirring. This should take about a minute.

The Spruce Eats / Diana Chistruga
Re-stir the cornstarch-water mixture and add it to the sauce, stirring to thicken.

The Spruce Eats / Diana Chistruga
Use in your favorite stir-fries and enjoy.

The Spruce Eats / Diana Chistruga

Nutrition Facts (per serving)
37	Calories
2g	Fat
4g	Carbs
0g	Protein

Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories	37
% Daily Value*
Total Fat 2g	2%
Saturated Fat 0g	1%
Cholesterol 0mg	0%
Sodium 251mg	11%
Total Carbohydrate 4g	2%
Dietary Fiber 0g	0%
Total Sugars 3g
Protein 0g
Vitamin C 1mg	3%
Calcium 4mg	0%
Iron 0mg	1%
Potassium 25mg	1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.