Description
Tired of bland stir-fries at home? This brown garlic sauce is your weeknight superhero! Sticky-sweet, umami-packed, and garlicky, it clings beautifully to chicken, shrimp, tofu, or vegetables. Ready in just 10 minutes, one pan, and no mysterious ingredients. Your takeout cravings, solved.
Ingredients
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2/3 cup soy sauce (low-sodium or tamari for gluten-free)
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½ cup chicken or vegetable broth
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1/3 cup rice wine (or dry sherry / apple juice + 1 tsp vinegar)
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3 ½ tbsp sugar (brown sugar, honey, or coconut sugar)
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1 tbsp toasted sesame oil (add at the end)
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¼ tsp white pepper (or black pepper)
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2 tbsp cooking oil (peanut, canola, or avocado)
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1 tbsp fresh minced garlic
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1 tbsp fresh minced ginger
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2 tbsp cornstarch + ¼ cup water (slurry for thickening)
Instructions
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Mix the Sauce: In a bowl, whisk together soy sauce, broth, rice wine, sugar, sesame oil, and white pepper until sugar dissolves.
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Prepare Slurry: Mix cornstarch and water until smooth; set aside.
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Heat Pan: Place wok or skillet over high heat. Add oil; it should shimmer in 30 seconds.
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Sauté Aromatics: Add garlic and ginger; stir constantly for 15 seconds. Avoid burning.
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Simmer Sauce: Pour in sauce mixture; let it boil for 30 seconds, then reduce heat to medium.
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Thicken Sauce: Stir slurry and drizzle slowly into sauce, stirring constantly until thick and glossy (20 seconds). Adjust thickness with extra broth if needed.
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Combine: Toss your pre-cooked stir-fry (protein + vegetables) directly in the pan with the sauce for full coverage.
Notes
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Flavor Tweaks: Taste the sauce before adding slurry – adjust sugar or water for balance.
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Make Ahead: Store in an airtight container in the fridge up to 5 days; freezes up to 3 months.
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Garlic Safety: Garlic burns fast; prepped and ready, add it quickly to hot oil.
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Texture: Too thick? Thin with broth. Too thin? Add more slurry slowly.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
Nutrition
- Calories: 70Cal per ¼ cup serving
- Fat: 3g
- Carbohydrates: 8g
- Protein: 2g