This Chinese garlic sauce is savory and tangy, with fresh garlic, ginger, and a nutty sesame finish. Spoon it over your favorite protein, add it to a stir-fry, or serve it as a dipping sauce for dumplings and egg rolls.
I especially like adding this sauce to an omelette. The combination of eggs and savory sauce gives it egg foo young vibes, without having to make the whole dish. It’s an easy way to give a simple omelette a little more personality!
The flavor leans more acidic and savory than sweet. There’s a tablespoon of honey to soften the sharpness of the rice vinegar, but overall the sauce is rich in umami and tanginess. A little toasted sesame oil stirred in at the end adds nuttiness.
You can make the sauce separately and spoon it over cooked food, or add it to the pan toward the end of a stir-fry. It’s also thick enough to use as a dip, with an option to make it a little runnier depending on how you’re serving it.
Table of contents
Chinese Garlic Sauce Ingredients
Scroll down to the recipe card for the full measurements.
- Neutral oil: Use vegetable, canola, or another neutral oil to cook the aromatics.
- Garlic: Freshly minced garlic adds a floral element and a touch of sweetness.
- Green onion: Use both the white and green parts for some sharpness and a little sweetness.
- Ginger: Fresh ginger adds warmth to the sauce.
- Broth: Chicken or vegetable broth works. Choose an unsalted or low-sodium broth if you wish to lower the salt content.
- Rice vinegar: Use plain rice vinegar to add some tanginess.
- Honey: Honey adds a little sweetness to soften the acidity, without making this a sweet sauce.
- Soy sauce: Use regular soy sauce for the savory and umami base.
- Chili sauce: Use your favorite chili sauce here. Whatever you like, whether it’s mild or spicy is up to you.
- Cornstarch slurry: The mix of cornstarch and water is what gives the sauce its gooey texture.
- Toasted sesame oil: Stir in the toasted sesame oil after turning off the heat to preserve its nutty flavor. Adding it at the end helps preserve its aroma, which can fade with prolonged cooking.
How to Make Chinese Garlic Sauce
This sauce comes together in one small pot. Cook the aromatics until the garlic is lightly golden, then add the liquids and simmer. Thicken the sauce with the cornstarch slurry and finish with the toasted sesame oil.
Cooking Tips
- Have the liquid ingredients ready before cooking the garlic. Once minced garlic starts turning golden, it can burn quickly. Keep an eye on it and add the liquids as soon as it’s lightly colored.
- Stir the slurry again before pouring it in. Cornstarch settles as it sits. Mixing it again helps it thicken the sauce evenly instead of leaving a lump of starch at the bottom of the bowl.
- Adjust the consistency for how you’re using it. Use 5 tablespoons of water in the slurry for the standard version, or 6 tablespoons for a runnier sauce. You can also stir a little water into the finished sauce if needed.
- Go easy on other salty seasonings. The soy sauce already adds plenty of savory flavor. Taste your finished dish before adding extra salt or soy sauce.
How to Use this Sauce
- Spoon It Over Protein. This sauce is really good with protein. Spoon it over cooked chicken, fish, or shrimp, or toss it with crispy tofu just before serving. Add rice and vegetables to round out the meal.
- Add It to an Omelette. This is one of my favorite ways to use it! Spoon some sauce over a freshly cooked omelette for a simple meal with egg foo young vibes. You can keep the omelette plain or add vegetables you have on hand.
- Use It in Stir-Fries. Cook your vegetables and protein first, then add the sauce toward the end. Since it’s already thickened, you only need to toss everything together until coated and hot. Start with a little sauce and add more as needed.
- Serve It as a Dipping Sauce. Serve a small bowl alongside dumplings or vegetable egg rolls. Its gooey consistency is closer to a duck sauce than a classic dumpling sauce.
Storage and Reheating
Let the sauce cool to room temperature and refrigerate in a jar or an airtight container. Use it within 3 to 4 days.
Reheat the amount you need in a small saucepan, stirring frequently. If the sauce is runny, prepare a little cornstarch slurry and add a little to the sauce (once it’s bubbling) until you are happy with the consistency.
More Recipes Using Different Types of Garlic Sauce:
If you love garlicky sauces, here are a few more recipes to try:
- Chinese broccoli with garlic sauce
- Chinese green beans with garlic sauce
- Chinese eggplant with garlic sauce
- Stir-fry veggies with garlic sauce
Frequently Asked Questions
That depends on the chili sauce you use. Start with the amount in the recipe and adjust to your taste. You can leave it out if you prefer a sauce without any heat.
It can be made vegan. Use vegetable broth, replace the honey with maple syrup, and choose a vegan chili sauce. Maple syrup will give the sauce a slightly different flavor but it will still be tasty.
Use gluten-free tamari instead of regular soy sauce, and check that your broth and chili sauce are also gluten-free.
Cornstarch can clump when added directly to hot liquid. Mix it with cool water first, stir the slurry again just before using it, and slowly pour it into the sauce while stirring.
Did you like this recipe? Are there changes you made that you would like to share? Share your tips and recommendations in the comments section below!
PrintChinese Garlic Sauce
A savory, tangy Chinese garlic sauce with fresh ginger, green onion, and toasted sesame oil. Delicious over protein and omelettes, in stir-fries, or as a dip for dumplings and egg rolls.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: about 1 cup 1x
- Category: Sauce
- Method: Boiling
- Cuisine: Chinese
- Diet: Vegetarian
Ingredients
- 2 tablespoons vegetable oil or other neutral oil
- 1 tablespoon minced garlic
- 1 green onion, minced
- 2 teaspoons ginger, minced
- 1/2 cup chicken or vegetable broth
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 3 tablespoons regular soy sauce
- 1 teaspoon chili sauce
- 1 tablespoon cornstarch mixed with 5 tablespoons water (add 1 more tablespoon for a runnier texture)
- 2 teaspoons toasted sesame oil
Instructions
- Cook the aromatics. In a small pot over medium-low heat, add the oil, garlic, green onion, and ginger. Let them simmer until the garlic turns golden (once the garlic starts to cook it happens quickly! Always keep an eye so it doesn’t burn).
- Add the liquids. Add the broth, rice vinegar, honey, soy sauce, and chili sauce. Stir and bring to a boil.
Let the sauce simmer. Lower the heat to low, cover, and simmer for 5 minutes. - Thicken the sauce. Stir the cornstarch slurry and slow add it to the sauce. Keep stirring until the sauce thickens – about 1 minute.
- Add nuttiness and serve. Turn the heat off and stir in the toasted sesame oil. Use the sauce as a stir fry sauce, drizzle on fried rice, or a flavor booster for your favorite protein.
Notes
Consistency:
Nutrition
- Serving Size: 1 tablespoon
- Calories: 30
- Sugar: 1.4g
- Sodium: 105mg
- Fat: 2.3g
- Saturated Fat: 1.5g
- Unsaturated Fat: 0.3g
- Trans Fat: 0g
- Carbohydrates: 2.3g
- Fiber: 0g
- Protein: 0.3g
- Cholesterol: 0mg
