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Chinese Garlic Sauce


Shredded pork with garlic sauce
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A recipe for Chinese garlic sauce with oyster sauce, two types of soy sauce and pungent fresh garlic. Yields about 3/4 cup.


  • 2 tablespoons oyster sauce
  • 1/4 cup chicken broth
  • 2 tablespoons dark soy sauce
  • 1 tablespoon light soy sauce
  • 2 tablespoons white rice vinegar
  • 1/2 teaspoon chili paste, optional
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1 tablespoon vegetable or peanut oil
  • 3 tablespoons finely chopped garlic
  • 2 tablespoons granulated sugar


In a small bowl, stir together oyster sauce, chicken broth, soy sauces, rice vinegar, and chili paste. In another small bowl, dissolve cornstarch in the water.

Heat oil in a saucepan on medium-heat. Add the garlic and stir briefly until fragrant.

Turn the heat to medium low. Re-stir the sauce and add it into the saucepan. Stir in sugar. Bring sauce to a boil, stirring.

Re-stir the cornstarch and water mixture. Add into the saucepan, and stir quickly until sauce has thickened.

Note: Adjust the heat up or down as needed to bring the sauce to a boil or keep it from cooking too quickly.

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