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Recipe adapted from elavegan.com
4 cloves garlic, minced (or 6 if you want it super garlicky)
2 teaspoons fresh ginger, minced
2-4 tablespoons low-sodium vegetable broth
Sauce ingredients
1⁄2 cup low-sodium vegetable broth
3 tablespoons low-sodium soy sauce or tamari or liquid aminos
2 tablespoons rice vinegar
2 tablespoons maple syrup
1⁄2 teaspoon sesame oil
1⁄4 teaspoon red pepper flakes
1⁄4 teaspoon smoked paprika
1 tablespoons cornstarch (or arrowroot, tapioca starch, or potato starch)
1⁄2 teaspoon Szechuan peppercorns (optional)
2 teaspoons Chinese rice wine or dry sherry (optional)
1. Add all sauce ingredients to a bowl and whisk to incorporate. Set aside
2. Heat a saucepan over medium heat and add minced fresh garlic and ginger,
along with a little splash of vegetable broth to keep from sticking. Sauté,
stirring constantly, for 30 to 60 seconds, until fragrant. Add a little more
vegetable broth if garlic and ginger start to stick to the pan.
3. Whisk sauce ingredients again and add to saucepan with garlic and ginger.
Bring to a boil and let simmer for a few minutes, stirring frequently. Sauce
should thicken within a minute after boiling.
Use immediately in a stir fry or as a dip for vegan dumplings or fresh summer rolls.
Store leftovers in an airtight jar for 4 or 5 days.
