Garlic Sauce
Versatile Chinese-Style Garlic Sauce Recipe
Introducing a versatile garlic sauce that adds a burst of umami to any dish! This fragrant garlic sauce is perfect for stir-frying vegetables, seafood, and more. Making a batch of this simple sauce will elevate your everyday cooking.
Main Ingredients
- 250g minced garlic
- 300g cooking oil (or canola oil)
Seasoning
- 5g salt (approx. 1 tsp)
- 5g sugar (approx. 1 tsp)
- 20g light soy sauce (approx. 1.5 Tbsp)
- 20g oyster sauce (approx. 1.5 Tbsp)
- 5g chicken stock powder (approx. 1 tsp)
- 5g salt (approx. 1 tsp)
- 5g sugar (approx. 1 tsp)
- 20g light soy sauce (approx. 1.5 Tbsp)
- 20g oyster sauce (approx. 1.5 Tbsp)
- 5g chicken stock powder (approx. 1 tsp)
Cooking Instructions
Step 1
First, prepare the minced garlic. It’s best to mince it so it has a bit of texture, rather than being extremely fine, as shown in the picture. Avoid using a blender that makes it too paste-like; you can chop it with a knife or use a food processor’s chopping function carefully to achieve this consistency.
Step 2
Rinse the minced garlic thoroughly under running water. This step is crucial for reducing any pungent raw garlic flavor and removing excess moisture. Don’t scrub it vigorously; instead, gently rinse it by changing the water two or three times.
Step 3
After rinsing, pat the minced garlic completely dry with paper towels. Any remaining moisture can cause the oil to splatter when frying or the garlic to burn easily. Press firmly to absorb as much water as possible.
Step 4
Heat a generous amount of cooking oil in a frying pan over medium heat. Add the dried minced garlic and fry it slowly. The key here is to evaporate as much of the garlic’s moisture as possible. Stir constantly to prevent burning, and turn off the heat just as it starts to turn a light golden color. If it turns dark brown, it will taste burnt. Be very careful!
Step 5
Once the garlic is fried to your liking, add all the prepared seasonings: salt, sugar, light soy sauce, oyster sauce, and chicken stock powder. Stir well to ensure the seasonings are evenly incorporated. Allow the sauce to cool completely. Then, transfer it to an airtight container for refrigeration, including the fragrant garlic oil that has risen to the top. This sauce can be stored in the refrigerator for about 2 weeks.
