Chinese Garlic Sauce
This Chinese aioli is slightly sweet and really tasty. It's great as a fry sauce or are often used as a dipping sauce.
2 tablespoons oil or vegetable oil
2 tablespoons minced garlic
1 tablespoon chopped ginger
1 teaspoon finely chopped green bell pepper
2/3 cup low sodium soy
1/2 cup chicken broth
1/3 cup rice vinegar
1/4 cup sugar
1 tablespoon vegetable oil
1 tablespoon red pepper flakes
1/4 cup water
2 tablespoons cornstarch
1.Heat oil during a medium saucepan over high heat. Add garlic, ginger and paprika. Cook, stirring frequently, until fragrant, about 15 seconds.
2.Add soy , chicken broth , vinegar, sugar , vegetable oil , red pepper flakes. bring back a boil then reduce heat to medium and cook for 1 minute.
3.Mix the water and cornstarch until completely dissolved and pour into the sauce. Cook, stirring constantly, until the sauce thickens.
4.Let the sauce cool for 1 hour, then transfer to an airtight container and refrigerate for up to 4 days. Reheat the sauce by reheating it over low heat.