If you love experimenting in the kitchen and stirfries have a special place in your heart, then you simply must try this delicious Chinese garlic sauce. The healthy homemade brown stirfry is the perfect blend of salty, sweet, and spicy flavors. You can make it vegan-friendly by using vegetable broth instead of beef or chicken broth. Here’s the rundown of everything you’ll need and how to prepare it!
For the Sauce
- ½ cup beef, chicken, or vegetable broth
- 3 tbsp soy sauce
- 2 tbsp maple syrup
- 2 tbsp rice vinegar
- ½ tsp sesame oil
- ¼ tsp smoked paprika
- ¼ tsp red pepper flakes
- 1 tbsp cornstarch
- 2 tsp Chinese rice wine (or dry sherry) – optional
- ½ tsp Szechuan peppercorns – optional
For the Pan
- 4 tsp fresh garlic, minced (about 4 garlic cloves)
- ½ tsp vegetable oil
- 2 tsp fresh ginger, minced
How to Make the Chinese Garlic Stirfry Sauce
Grab a medium-sized bowl and add all ingredients for the sauce. Stir them together with a whisk and set them aside.
Put a saucepan or skillet over medium heat and heat the vegetable oil. Once it’s heated, add the ginger and garlic and saute them for about 30 to 60 seconds, stirring constantly.
Give the sauce another whisk before pouring it into the pan. Bring it to a boil and then let it simmer for a few minutes until it thickens. Stir occasionally.
Use your Chinese stirfry sauce immediately as a dip or dressing, or let it cool completely and pour it into a clean container. You can store the leftovers in the fridge for up to five days. Enjoy!
Instead of maple syrup, you can use another sweetener of your choice, even plain sugar. As for cornstarch, you can substitute it with potato starch, tapioca flour, arrowroot flour, and other similar ingredients. Feel free to experiment with the stirfry recipe until you find the perfect combination for your taste. You got this!