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
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.
Heat 1 tablespoon oil over medium heat in a saucepan. Add the garlic and cook, stirring until aromatic (around 30 seconds).
Quickly re-stir the sauce, add it to the saucepan and bring to a boil, stirring. (This will take about a minute).
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.