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.
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.