Yields 6 to 8 servings


  • 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 teaspoon cornstarch

  • 1 tablespoon water

  • 1 tablespoon vegetable oil (or peanut oil)

  • 3 to 4 medium cloves garlic (finely chopped; 4 teaspoons or 1 1/2 tablespoons chopped garlic)

Method Of Prep

  1. Combine the rice vinegar, sugar, soy sauces, rice wine or sherry, chili sauce and sesame oil in a small bowl, stirring to combine. In a separate small bowl, dissolve the cornstarch in water.

  2. Heat 1 tablespoon oil over medium heat in a saucepan. Add the garlic and cook, stirring until aromatic (around 30 seconds).

  3. Quickly re-stir the sauce, add it to the saucepan and bring to a boil, stirring. (This will take about a minute).

  4. Re-stir the cornstarch-water mixture and add it to the sauce, stirring to thicken.

Tips: With the exception of the rice wine or dry sherry, the seasonings for garlic sauce are available in the international food section of many local supermarkets.

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