DirectionsStep1Add all ingredients for the sauce into a medium-sized bowl and stir with a whisk. Set aside.Step2Next, heat vegetable oil in a saucepan or skillet over medium heat. Add fresh garlic and ginger and sauté for 30-60 seconds, stirring frequently.Step3Whisk the sauce again, then pour it into the saucepan. Bring to a boil and let simmer for a few minutes until thickened, stirring frequently.Step4Use the sauce immediately, for example, in a stir-fry or as a dip for vegan dumplings or summer rolls. Or let it cool completely and pour the sauce into a clean jar.Step5Store leftovers in the refrigerator for up to 4 or 5 days. Enjoy!IngredientsIngredients½ cupVegetable Broth3 tablespoonsLow-Sodium Soy Sauce (see notes)2 tablespoonsRice Vinegar2 tablespoonsMaple Syrup (see notes)½ teaspoonSesame Oil¼ teaspoonRed Pepper Flakes (or less/more to taste)¼ teaspoonSmoked Paprika1 tablespoonCornstarch (see notes)½ teaspoonSzechuan Peppercorns (optional)2 teaspoonsChinese Rice Wine (or dry sherry, optional)½ tablespoonVegetable Oil (see notes)4 teaspoonsFresh Garlic (minced, 4 garlic cloves)2 teaspoonsFresh Ginger (minced)See moreNutritionalNutritional58 Calories1 gTotal Fat11 gCarbohydrate554 mgSodium1 gProteinFrom elavegan.comRecipeDirectionsIngredientsNutritionalFeedbackThanks!Tell us more
Chinese Garlic Sauce- Take-Out Style
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