Chinese garlic sauce- take-out style. Versatile stir-fry sauce that can be used with almost any vegetable. The sauce is comprised of soy sauce, vinegar, mirin, sugar, sesame oil, garlic, chili, black bean sauce, and vegetable stock.
I have this Chinese restaurant right next to work. It is my favorite take-out place and I eat there a lot… I mean I’d love to say I bring lunch to work every day, but sometimes life gets a little crazy and I don’t have anything prepared. As most vegans know, finding vegan options at restaurants isn’t always the easiest thing to do, but I’ve found that Chinese take-out is always a good option. I pretty much get the same thing every time I go in there- some kind of vegetable, usually broccoli, string beans, or snow peas, with garlic sauce over white or brown rice. The lunch costs $6.75 with a bottle of water, how can you beat that?! The garlic sauce is addictive and I’ve been working on creating a version of it for about 4 months now. I think I’ve nailed it! You can make this up to a day ahead of time and store it in the fridge for when you’re ready to cook. Try it out, I think you’ll love it!
- 3 Tablespoons soy sauce
- 2 teaspoon rice wine vinegar
- 1 teaspoon mirin
- 2 teaspoons sugar
- 1 teaspoon sesame oil
- 1/2 cup vegetable stock
- 3 cloves of garlic, minced
- 2 Tablespoons Chinese black bean sauce (optional)
- 1 Tablespoon cornstarch
- 1 Tablespoon cold water
- Combine all garlic sauce ingredients in a small bowl or mason jar. Mix well to incorporate.
- In a separate small bowl, mix the cornstarch and water together to form a slurry.
- Stir-fry whatever vegetable you are using. When just about done add the garlic sauce and cook for 30 seconds. Add the cornstarch-water slurry and bring to a quick boil. Turn off the heat and serve.