Garlic Sauce
蒜蓉酱
suàn róng jiàng
Garlic sauce is a fragrant Chinese condiment made with finely minced garlic, oil, and seasonings. Rich, savory, and deeply aromatic, it adds a bold garlic flavor to seafood, vegetables, and grilled dishes.
Prep Time
30 min
Cook Time
10 min
Difficulty
Medium
Allergens
The allergen information shown above does not include allergens from seasonings or sauces.
Steps
- 1
Cut off the root ends of two garlic bulbs. Lightly crush each garlic clove with the flat side of a chef’s knife to loosen the skin, making it easier to peel. Remove the skins.
- 2
Use a mini food processor (recommended) to finely chop the garlic cloves, or mince them by hand with a knife. Transfer the minced garlic to a bowl.
- 3
optional: Add finely chopped fresh chili peppers or chili flakes to the bowl according to your preferred level of heat.
- 4
Add the oil and minced garlic to a pan. The oil should just cover the garlic, ensuring the garlic cooks evenly.
- 5
Cook over low heat, stirring constantly, until the garlic becomes fragrant and turns slightly golden. Remove the fried garlic from the pan and return it to the bowl.
- 6
Add 3 tablespoons of soy sauce, 2 tablespoons of oyster sauce, and 1 tablespoon of sugar to the bowl. If oyster sauce is unavailable, add a little more soy sauce and sugar to adjust the flavor.
- 7
Mix everything well and taste the sauce. Adjust the seasoning if needed. The garlic sauce is ready to use! Store it in an airtight container in the refrigerator for up to 2 weeks.
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