I made this for dinner tonight - for Chinese garlic chicken. My first foray into Asian-style cooking. Turned out perfect. Very tasty. I think next time I'll cut back the ginger a smidge. Left a long-lingering aftertaste. But it was freakin' delicious. Terrific instructions. Well done. Thanks!
Thank you for the recipe! I freaked out when you put the hot stuff in the cornstarch tho, it gels almost instantly that way and I think if you make your slurry with cold water you might not get any lumps. Im impressed though, definitely not your first time doing it that way!
You know, I have never had an issue with the organic brand of cornstarch so for me it was just a way to not add another step. For others, they say they do get clumps that won't cook out and with some brands, it may happen so I'd stick with the cool water for mixing in that case. :)
@@KnowYourProduce I'm sure I will. Here in Pittsburgh there a Chinese restaurant in the Oakland section of the city that makes the most delicious shrimp with garlic sauce. I enjoy it so much that I decided I should learn to make it myself.
Lady, you have created a monster! I'm a make an entire batch of that wicked looking Chinese sauce, and I'll be tossing it over anything within arms reach! 🤤
@@alexmurphy3049 did you follow the recipe on our site? You'd need less soy sauce as we use coconut aminos, can use some water to equal the same amount.
This seems like a common issue, but I also found the recipe to be way too salty using low sodium soy sauce. I did like the consistency however, and will try to make the sauce again using coconut amino instead.Thank you for sharing.
I've made a similar sauce starting with garlic, ginger & shallot...so delish, and pretty low in calories, too, especially if you use toasted sesame seeds instead of the oil.
Why do you think I'm surfing You Tube tonight. I purchased garlic chicken with broccoli sauce on the side. This sauce was delicious and sweet. Thank you I will try garlic sauce. It's expensive to keep going to that sweet savory sauce.
This is one of my favorite takeout copy cat recipes. I love making Broccoli with Garlic Sauce! You can add more veggies and your favorite protein too! We serve over rice or noodles! How would you enjoy this? :)
Lovely! ❤️ Where can I can that plastic lid for my mason jar? I need it badly. The ones I have causes Rust. Please send me the info preferable a link. Thank you. 🙏
Hi thank you for the recipe. Is it possible to not using the vinegar? And, can I make honey garlic sauce with this ingredients too? If possible, can you suggest the ratio of honey?
As you prepare this recipe, you instruct us to add in the soy sauce mixture. The recipe doesn't list soy sauce as an ingredient. I'm making the assumption that the coconut aminos listed in the recipe are interchangeable with soy sauce. Is this correct?
Yes! Sorry the edit must not have stuck in description. Side note: In the video we said soy sauce, but it's coconut aminos which is similar in taste, but coconut aminos has less sodium! :)
Hey! I'm actually looking to make this tomorrow, however I'm unsure on how the storage of it is. Do you store it in the fridge after making it? How long does it last in the fridge? If not in the fridge, what it's shelf life?? I look forward to your response :P
@@KnowYourProduce Thank you so much for getting back! That makes sense actually, and I'm grateful for the clarification! Just out of curiosity, have you used this sauce in fried rice? If so, did it help make it more restaurant quality?? :D
@@olson_media I make a homemade fried rice which we should definitely film soon, but this is excellent with rice. I serve it with broccoli and a protein over white rice or fried rice. It’s so good!
@@KnowYourProduce I would definitely love to see that video! I'm always looking for ways to improve my fried rice haha! Especially when it come to pre-cooking it before it hits the fridge! Thanks for your help! I really appreciate it :) #subscribed
We personally haven't tried subbing it, but you can try. White vinegar has a sharper and more acidic taste. To balance this we suggest doing it to taste, instead of adding the full amount.
For an even more savory result, ditch the water and use vegetable or chicken broth in place of the water and then add a dash of Chinese cooking wine (Shaoxing works great, so does Michu - Asian markets carry both). I cannot understate how much of an "authentic" restaurant flavor the cooking wine imparts on the sauce. Most Chinese places around the northeast tend to use broth over water in their "brown sauce" and usually "garlic sauce" is a permutation of the brown sauce. (usually just garlic and sweet chili sauce added to brown). Cooking wine (usually a few teaspoons) is used very often in Chinese restaurant sauce. Go very easy on the Sesame Oil, it has a VERY overpowering characteristic and can ruin sauce if you add too much. Note: This looks like perfectly good garlic sauce for stir fry. My suggestion is only meant to enhance, not to detract from this recipe at all.
Yes! It may give it more flavor but it’s flavorful as is and we also try to make sure we’re not using too much unnecessary sodium :-) this is definitely our take on our favorite Chinese recipe when ordering out.
@@KnowYourProduce Oh right, I certainly didn't mean any offense. A vegan might prefer the flavor of mushroom broth over water, that's all. And personally, not to argue, but personally I think the Chinese cooking wine is indispensable in a stir fry sauce. It just adds that umami note that takes it over the top. But of course, palates and preferences differ! Thank you for the comment!
@@KnowYourProduce I used 1/3 cup Obento Rice Wine Vinegar & 1/4 c Lee Kum Kee Premium Soy Sauce. Except for the sourness the sauce is yummy. Perhaps I'll reduce the rice wine vinegar measurement? What measurement do you think? 1/4 cup maybe or even 1/8 cup?
I used full sodium soy sauce. I LOVE ridiculously salty food, but ya that was a MISTAKE. I had to water it down and add way more sugar. So now at the saltiest, I’ll use low sodium but even then, it’s kind of salty. Go figure!
This is why I love coconut aminos, it's salty, but not overpowering. We occasionally use low sodium soy sauce too. I definitely recommend using a lot less, at least to taste. :)
Soy-water mixture. So can that be, 1CUP of SOY SAUCE and 1tbsp of WATER? or 1CUP water and 1tbsp SOY SAUCE? Next time, kindly post the ingredient measurements too. Ty
You forgot to provide quantity of ingredients and/or proportions to get exactly same result you did. Otherwise no one professional will be able to come up with sane final taste!
We use 2/3 cups, sorry I made a mistake and say soy sauce but we use coconut aminos as soy sauce. The two are similar in taste, but coconut aminos has less sodium. You may need to use less soy sauce if using as it's saltier.
I made this for dinner tonight - for Chinese garlic chicken. My first foray into Asian-style cooking. Turned out perfect. Very tasty. I think next time I'll cut back the ginger a smidge. Left a long-lingering aftertaste. But it was freakin' delicious. Terrific instructions. Well done. Thanks!
So glad you enjoyed!! You’re welcome!
Thank you very much girl friend (friendly term). I have wanted to know how to make this favorite base for so long. Saving me on food bills. Ty. 🙏
You are so welcome! We hope you enjoy it as much as we do!! :)
loooks yummy gonna try this with my family tonight thank you
we hope you enjoyed!!
Thank you! I made it and it was delicious! Just like the restaurant but better because I know what I am putting in it! I sub the sugar! THANKS!!!
so glad you enjoyed and thanks for trying it!!
This looks stunning, if I try it and it works you're getting a mega shout out! Cool channel!
Thank you so much! We hope you try it and love it :)
🌺 Made it! Delicious! 🙏🏼
So glad it was a hit for you! 😊
I will be trying this.. Thank you!
We hope you love it!! 😊
WOW!!! This was amazing, thanks x
We're so glad you enjoyed!!
Thank you for sharing this recipe it was amazing i ran out of soy so I used 100ml of teriyaki sauce and it tasted soo good!
So glad you enjoyed!!!
Thank you for this!
you're so welcome!!
Thank you for the recipe! I freaked out when you put the hot stuff in the cornstarch tho, it gels almost instantly that way and I think if you make your slurry with cold water you might not get any lumps. Im impressed though, definitely not your first time doing it that way!
You know, I have never had an issue with the organic brand of cornstarch so for me it was just a way to not add another step. For others, they say they do get clumps that won't cook out and with some brands, it may happen so I'd stick with the cool water for mixing in that case. :)
That's how my mom trained me. Cold = no lumps.
I definitely intend to make this. I love garlic sauce
We hope you love it!! 😊
@@KnowYourProduce I'm sure I will. Here in Pittsburgh there a Chinese restaurant in the Oakland section of the city that makes the most delicious shrimp with garlic sauce. I enjoy it so much that I decided I should learn to make it myself.
Made it.....loved it.....
We're so glad you love it! :D
This looks so Yummy!
Thank you!! It's one of our favorite fakeout takeout recipes 😊
I would add some of the sauce to the cornstarch BEFORE you heat it up, that way you'll avoid lumps.
Yes! Mentioned in the post. :)
Lady, you have created a monster! I'm a make an entire batch of that wicked looking Chinese sauce, and I'll be tossing it over anything within arms reach! 🤤
Same 🤣 it is a staple in our house!
Tired it amazing 😋❤️
So glad you liked it! 😄
Thank you!👌
You’re so welcome! 😊
Very simple flavors
We just love it so much!! Hope you like it!
Making this tonight.
Hope you enjoyed it!!
That sounds delicious! Now I want Chinese. XD
Thank you! 😊
@@KnowYourProduce not good dude to much vinigar and salt pretty bad
@@alexmurphy3049 did you follow the recipe on our site? You'd need less soy sauce as we use coconut aminos, can use some water to equal the same amount.
This seems like a common issue, but I also found the recipe to be way too salty using low sodium soy sauce. I did like the consistency however, and will try to make the sauce again using coconut amino instead.Thank you for sharing.
Yes, coconut aminos is a lot less sodium. It's very good with it! 😊
I've made a similar sauce starting with garlic, ginger & shallot...so delish, and pretty low in calories, too, especially if you use toasted sesame seeds instead of the oil.
That sounds delicious too!!
I made it today keto version changed the cornstarch for xanthan gum and it was delicious
What a great idea - we hope you enjoyed it! 😊
Interesting. I bought rice flour to try to make it healthier than a corn starch based sauce
Nice!
Thanks so much!
Why do you think I'm surfing You Tube tonight. I purchased garlic chicken with broccoli sauce on the side. This sauce was delicious and sweet. Thank you I will try garlic sauce. It's expensive to keep going to that sweet savory sauce.
It’s our favorite! 😍
I approve.
We’re honored 😄
I used Braggs and it was very salty. Will use less next time. Loved it, got better as it sat.
Yes, you need to heavily reduce if you're using a full sodium soy sauce or even low sodium as coconut aminos is very mild. We're glad you loved it! :)
This is one of my favorite takeout copy cat recipes. I love making Broccoli with Garlic Sauce! You can add more veggies and your favorite protein too! We serve over rice or noodles! How would you enjoy this? :)
Know Your Produce can you give me the measurements of each ingredient please??
@@edithcruz8614 we have it here and you can also print :) www.knowyourproduce.com/chinese-garlic-sauce/
Would thos be suitable to pressure can to keep on the shelf.
Lovely! ❤️ Where can I can that plastic lid for my mason jar? I need it badly. The ones I have causes Rust. Please send me the info preferable a link.
Thank you. 🙏
Hi thank you for the recipe.
Is it possible to not using the vinegar?
And, can I make honey garlic sauce with this ingredients too? If possible, can you suggest the ratio of honey?
You could not use the vinegar but the sauce needs the acidity. I didn't have any the other day so I used cooking wine
It definitely needs the acidity. Also we haven't tried it with honey, but if you do let us know! I'd use 1/8 cup if replacing thr cane sugar.
Looks great. Can you give please measurements of everything please
Thank you! We have the full recipe here and you can even print it too :) www.knowyourproduce.com/chinese-garlic-sauce/
A must try. Thank you for this video. Can I add Oyster Sauce?
I don’t think so lol
@@_nicko.o_417 just asked. I know nothing about Chinese ingredients . I’m Puerto Rican but love Chinese food especially in Garlic Sauce
yeah it wouldn't work the same way, unfortunately. 😬
Thank you
@@_nicko.o_417 lol why not
This sauce looks soo lusciously yummy good, but, what is coconut amino? Thank you
Coconut aminos is an alternative to soy sauce. It has much less sodium too! :)
Much appreciated 🙏. Keep up the good work.
As you prepare this recipe, you instruct us to add in the soy sauce mixture. The recipe doesn't list soy sauce as an ingredient. I'm making the assumption that the coconut aminos listed in the recipe are interchangeable with soy sauce. Is this correct?
Yes! Sorry the edit must not have stuck in description. Side note: In the video we said soy sauce, but it's coconut aminos which is similar in taste, but coconut aminos has less sodium! :)
can we substitute cornstarch with flour and rice vinegar with white vinegar?
The flour may work, but the vinegar may alter the flavor. Still should be delicious! 😊
Hey! I'm actually looking to make this tomorrow, however I'm unsure on how the storage of it is. Do you store it in the fridge after making it? How long does it last in the fridge? If not in the fridge, what it's shelf life?? I look forward to your response :P
Hi! Any leftovers you should store in the refrigerator for around 3-4 days.
@@KnowYourProduce Thank you so much for getting back! That makes sense actually, and I'm grateful for the clarification! Just out of curiosity, have you used this sauce in fried rice? If so, did it help make it more restaurant quality?? :D
@@olson_media I make a homemade fried rice which we should definitely film soon, but this is excellent with rice. I serve it with broccoli and a protein over white rice or fried rice. It’s so good!
@@olson_media and you’re so welcome. Happy to answer any questions! 😀
@@KnowYourProduce I would definitely love to see that video! I'm always looking for ways to improve my fried rice haha! Especially when it come to pre-cooking it before it hits the fridge! Thanks for your help! I really appreciate it :) #subscribed
Ok , so I follow recipe exactly but my sauce came out too thick ..so should I put 1 Tblsp cornstarch instead ? Or add more water ??
If you add more cornstarch it would become thicker.
What can I use to sub the rice vinegar
Apple cider vinegar, but try half at first depending on how strong your vinegar is ☺️
How long does this stay in the fridge and can it be frozen if made in large batch
We store in the refrigerator for 3-4 days. We have not tried freezing it.
Can i sub rice vinegar with distilled white vinegar?
We personally haven't tried subbing it, but you can try. White vinegar has a sharper and more acidic taste. To balance this we suggest doing it to taste, instead of adding the full amount.
Can i store it? How long can i store it?
I like to use within 3-4 days. We use it quicker though 😅
😋🙏🙏
😀
Fantastic !! XXX
Thanks!!
how long does this last in the fridge?
It lasts about 3 to 4 days in the fridge :-)
For an even more savory result, ditch the water and use vegetable or chicken broth in place of the water and then add a dash of Chinese cooking wine (Shaoxing works great, so does Michu - Asian markets carry both). I cannot understate how much of an "authentic" restaurant flavor the cooking wine imparts on the sauce.
Most Chinese places around the northeast tend to use broth over water in their "brown sauce" and usually "garlic sauce" is a permutation of the brown sauce. (usually just garlic and sweet chili sauce added to brown). Cooking wine (usually a few teaspoons) is used very often in Chinese restaurant sauce. Go very easy on the Sesame Oil, it has a VERY overpowering characteristic and can ruin sauce if you add too much.
Note: This looks like perfectly good garlic sauce for stir fry. My suggestion is only meant to enhance, not to detract from this recipe at all.
Yes! It may give it more flavor but it’s flavorful as is and we also try to make sure we’re not using too much unnecessary sodium :-) this is definitely our take on our favorite Chinese recipe when ordering out.
@@KnowYourProduce Oh right, I certainly didn't mean any offense. A vegan might prefer the flavor of mushroom broth over water, that's all. And personally, not to argue, but personally I think the Chinese cooking wine is indispensable in a stir fry sauce. It just adds that umami note that takes it over the top. But of course, palates and preferences differ! Thank you for the comment!
What was the ratio soy sauce to the water?
Hi! It's 3/4 cup water
2/3 cups coconut aminos if using soy sauce, use to taste as it's saltier than coconut aminos
I followed the recipe but my sauce came out sour. I used rice wine vinegar. Is this different from rice vinegar?
It shouldn’t be sour, but it does have a little tang. Which brand did you use? Did you use regular soy sauce? Look forward to hearing back.
@@KnowYourProduce I used 1/3 cup Obento Rice Wine Vinegar & 1/4 c Lee Kum Kee Premium Soy Sauce. Except for the sourness the sauce is yummy. Perhaps I'll reduce the rice wine vinegar measurement? What measurement do you think? 1/4 cup maybe or even 1/8 cup?
Does this freeze well?
Hi Gina, we personally have not tried to freeze this recipe as we use it up quickly.
Can we use this sauce with fried chicken??
Personal preference, but I'm not too sure if they would go together nicely.
I used full sodium soy sauce. I LOVE ridiculously salty food, but ya that was a MISTAKE. I had to water it down and add way more sugar. So now at the saltiest, I’ll use low sodium but even then, it’s kind of salty. Go figure!
This is why I love coconut aminos, it's salty, but not overpowering. We occasionally use low sodium soy sauce too. I definitely recommend using a lot less, at least to taste. :)
Can I omit the ginger?
You can, but the ginger adds a lot of flavor. Hope that helps!
How much of each item
You can find the full written recipe here www.knowyourproduce.com/chinese-garlic-sauce/
How do me know the amounts of each ingredient?
Are the soy sauce and water equal parts?
@@sarahwasty6092 We have the recipe on our website. :) www.knowyourproduce.com/chinese-garlic-sauce/
How much of each ingredient?
Did I miss something?
You can find it in the description and also a link to the printable recipe as well. :) Happy cooking!
@@KnowYourProduce how long does one jar last for in the fridge if you don't use it every day
How much sugar bady
1/8 cup :) you can find the full written recipe here: www.knowyourproduce.com/chinese-garlic-sauce/
No recipe amounts ?
You can find the printable recipe in the description 😊
Nah my Chinese store got the best garlic sauce I’m obsessed with it
I made this to taste like our local place. It's our favorite! :)
Msg is missing, what would uncle roger say, probably haiya!
MSG adds a ton of flavor, but not many people have this in their kitchen or are weary about it.
Soy-water mixture.
So can that be, 1CUP of SOY SAUCE and 1tbsp of WATER?
or 1CUP water and 1tbsp SOY SAUCE? Next time, kindly post the ingredient measurements too. Ty
the full recipe and printable is linked in the description :)
Don’t be nasty. That’s uncalled for.
You forgot to provide quantity of ingredients and/or proportions to get exactly same result you did. Otherwise no one professional will be able to come up with sane final taste!
...same*
Ingredients are in the post linked :)
Dude… are all these comments bots? 1/3 cup of rice vinegar was wayyy too much. It didn’t taste anything like what I get from the Chinese place
If you don’t like the tang you can start with 2 tablespoons vinegar. Also my daughter does like a little more sugar added :)
It would have been better if you had given the measurements for the ingredients.
We always link the printable recipe ♥
Your recipe does include how much soy sauce you used. Please advise. Thank you.
We use 2/3 cups, sorry I made a mistake and say soy sauce but we use coconut aminos as soy sauce. The two are similar in taste, but coconut aminos has less sodium. You may need to use less soy sauce if using as it's saltier.
Oh thank you very much. I did not realize that. I used soy sauce and it was very salty. I guessed the amount that was needed. Thank you again.
@@spiritharris1080 ahh sorry. We always include the recipe link in the description. Coconut aminos is so good, we love it!
@@KnowYourProduce Coconut aminos? I hear it for the first time! Is that how the name appears on shelf?
Yes.
Too much sesame oil. Needs to be 1 teaspoon.
That’s a big part of the flavor for this sauce. You can definitely adjust to your liking 😃
You gave absolutely no measurements, how shitty!
Hi, You can find the free recipe link in the description area in all of our videos. Hope that helps! www.knowyourproduce.com/chinese-garlic-sauce/
No measurements 👎
Hi I'm guessing you may have missed it but the measurements are in the description right under "ingredients you'll need". 😀
Sorry…not very professional to give ingredients but not amounts. Leaves us prone to using toomuch of this or that. I’ll go to another poster.
The ingredients are listed in the description of the video. There's also a link for the printable version. :)