DirectionsStep1Combine the vegetable broth through to the fish sauce in a pot and whisk until smooth.Step2Heat over a medium heat to bring to a boil.Step3Reduce heat and simmer for 5 minutes.Step4Mix the arrowroot powder with 1 tbsp water to form a slurry.Step5Pour the slurry into the sauce while constantly whisking to make sure there are no lumps.Step6Continue to stir while cooking until desired thickness has been achieved.Step7Remove from the heat and either store in a glass jar to be used at a later date or pour over stir fried vegetables and serve immediately.Step8Store sauce in a sealed jar in the fridge for up to 7 daysIngredientsIngredients1 cupVegetable Broth⅓ cupSoy Sauce (or tamari for a gluten-free option)½ tablespoonMiso Paste3 Garlic Cloves (minced)1 teaspoonGinger (minced)½ Green Chili (finely diced)¼ teaspoonSesame Oil½ teaspoonFish Sauce (use vegan fish sauce for a plant based option)1 tablespoonArrowroot Powder1 tablespoonWaterSee moreNutritionalNutritional34 Calories0.4 gTotal Fat5 gCarbohydrate1,470 mgSodium3 gProteinFrom pickyeaterblog.comRecipeDirectionsIngredientsNutritionalFeedbackThanks!Tell us more
Chinese Garlic Sauce- Take-Out Style
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