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    Home » Recipes » Pantry

    Chinese Garlic Sauce

    Last Modified: May 7, 2021 by Elaine| 5 Comments

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    Best match for salad and steamed dishes, Chinese garlic sauce.

    Chinese garlic sauce|chinasichuanfood.com

    I love to introduce this best partner for salad, dipping sauces and steamed dishes in Chinese cuisine, garlic sauce. If you love hot pot, you may have tasted this one. Comparing with raw minced garlic, this cooked garlic sauce is more aromatic and less aggressive. It looks like just garlic, but aromatics and spices are used to enhance the flavor.

    Cook's Note

    1. This can't keep for long time since garlic may be spoiled in oil. So make smaller batches and use it in 1 week. Recommend using in roasting eggplants, cucumber salad, steamed chicken, steamed mushrooms and seafood to replace raw garlic.
    2. If you want to make this a hotter version, add some fresh peppers or pepper flakes.

    Instructions

    Place peeled garlic in a blender and blend with pause for 3-4 times until the garlic are in minced sizes.

    Chinese garlic sauce|chinasichuanfood.com

    Prepare red onion, green onion, star anise, bay leaves.

    Chinese garlic sauce|chinasichuanfood.com

    Place the aromatics in oil and heat over medium fire until they are weird and slightly browned. Remove all of the content and leave oil only.

    Chinese garlic sauce|chinasichuanfood.com

    Place garlic in. Heat over medium fire until the garlic becomes slightly browned too. Stir it continuously to avoid sticky bottom.

    Chinese garlic sauce|chinasichuanfood.com

    Then add 1 tablespoon of oyster sauce, a small pinch of salt, sugar and sesame oil in. Mix well. Transfer to container after cooled.

    Chinese garlic sauce|chinasichuanfood.com
    garlic sauce|chinasichuanfood.com
    Chinese garlic sauce|chinasichuanfood.com
    Chinese garlic sauce|chinasichuanfood.com

    Chinese garlic sauce

    Chinese garlic sauce
    Print Recipe
    Servings 10
    Calories 15 kcal

    Ingredients
      

    • 4 whole garlic , peeled
    • ⅛ red onion , shredded
    • 2 green onion , cut into sections
    • 2 star anise
    • 1 bay leaf
    • ¾ cup vegetable cooking oil
    • 1 tbsp. oyster sauce sauce , or light soy sauce for vegan version
    • ½ tbsp. sesame oil
    • pinch of salt
    • ½ tsp. sugar

    Instructions
     

    • Place peeled garlic in a blender and blend with pause for 3-4 times until the garlic are in minced sizes.
    • Prepare red onion, green onion, star anise, bay leaf.
    • Place the aromatics in oil and heat over medium fire until they are weird and slightly browned. Remove all of the content and leave oil only.
    • Place garlic in. Heat over medium fire until the garlic becomes slightly browned too. Stir it continuously to avoid sticky bottom.
    • Then add 1 tablespoon of oyster sauce, a small pinch of salt, sugar and sesame oil in. Mix well. Transfer to container after cooled.

    Notes

    Nutrition facts is calculated based on 1 tablespoon of the garlic sauce.

    Nutrition

    Calories: 15kcalCarbohydrates: 3gProtein: 1gFat: 1gSaturated Fat: 1gCholesterol: 1mgSodium: 11mgPotassium: 19mgFiber: 1gSugar: 1gVitamin A: 27IUVitamin C: 1mgCalcium: 10mgIron: 1mg
    Tried this recipe?Mention @ChinaSichuanFood

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    Reader Interactions

    Comments

    1. Peter Shaw

      May 07, 2021 at 12:03 am

      None of the step 5 ingredients appear in the ingredient list!!!

      Reply
      • Elaine

        May 07, 2021 at 8:24 am

        Sorry Peter, I missed that section. Already updated!

        Reply
    2. Steve

      May 10, 2021 at 10:18 am

      Hi Elaine,
      I step 3, I don't think you meant to use the word "weird" (奇怪). Did you mean fried?

      Reply
      • Denny

        May 28, 2021 at 5:42 am

        Maybe she meant "wilted"?

        Reply
    3. The Book of Food

      May 15, 2021 at 1:42 am

      I'll try tomorrow to use with the steamed enoki ! 🙂

      Reply

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