If you love experimenting in the kitchen and stirfries have a special place in your heart, then you simply must try this delicious Chinese garlic sauce. The healthy homemade brown stirfry is the perfect blend of salty, sweet, and spicy flavors. You can make it vegan-friendly by using vegetable broth instead of beef or chicken broth. Here’s the rundown of everything you’ll need and how to prepare it!
For the Sauce
- ½ cup beef, chicken, or vegetable broth
- 3 tbsp soy sauce
- 2 tbsp maple syrup
- 2 tbsp rice vinegar
- ½ tsp sesame oil
- ¼ tsp smoked paprika
- ¼ tsp red pepper flakes
- 1 tbsp cornstarch
- 2 tsp Chinese rice wine (or dry sherry) – optional
- ½ tsp Szechuan peppercorns – optional
For the Pan
- 4 tsp fresh garlic, minced (about 4 garlic cloves)
- ½ tsp vegetable oil
- 2 tsp fresh ginger, minced
How to Make the Chinese Garlic Stirfry Sauce
Grab a medium-sized bowl and add all ingredients for the sauce. Stir them together with a whisk and set them aside.
Put a saucepan or skillet over medium heat and heat the vegetable oil. Once it’s heated, add the ginger and garlic and saute them for about 30 to 60 seconds, stirring constantly.
Give the sauce another whisk before pouring it into the pan. Bring it to a boil and then let it simmer for a few minutes until it thickens. Stir occasionally.
Use your Chinese stirfry sauce immediately as a dip or dressing, or let it cool completely and pour it into a clean container. You can store the leftovers in the fridge for up to five days. Enjoy!
Instead of maple syrup, you can use another sweetener of your choice, even plain sugar. As for cornstarch, you can substitute it with potato starch, tapioca flour, arrowroot flour, and other similar ingredients. Feel free to experiment with the stirfry recipe until you find the perfect combination for your taste. You got this!
The Perfect Comfort Food
In trying times, most people turn to food, and that is perfectly fine – especially when there are such mouthwatering recipes like chef Shaun Searley’s thousand-layer duck fat potatoes. If you say yes to crispy potatoes with a fluffy, rich texture, you’re in for a massive treat. Who said comfort food should only come from a package?
What You’ll Need
You will need some time and several ingredients. It is best to start a day ahead because the recipe includes baking, then cooling, then deep-frying. As for ingredients, you’ll have to get:
- ½ cup melted duck fat
- 4 ½ pounds of King Edward potatoes (Kennebec or Yukon Gold are also okay), peeled and cut into ⅛-inch-thick slices
- 1 tablespoon + 1 ½ teaspoons kitchen salt
- Vegetable oil for frying
How to Make It
Preheat your oven to 300°F. Grab an 8-inch square pan and line it with parchment paper. In a bowl, mix the potatoes, salt, and duck fat until the slices are well covered. Arrange the potatoes layer by layer in the baking pan, making sure each layer covers the holes of the one under it. Cut a square piece of parchment paper to cover the pan, then put aluminum foil on top, and press tightly. Bake for about 2 to 3 hours until the potatoes are tender.
Once the pan is out of the oven, put something heavy on top, and let the potatoes cool to room temperature for about an hour. Then, store them in the fridge for 8 hours.
Remove the parchment paper and cut the potatoes into even squares, then cut each one in half so you have around 42 pieces (2 ½ x 1-inch in size). Place the pieces onto a baking sheet lined with parchment paper. Put them in the freezer for a minimum of 30 minutes.
Fry the frozen pieces in batches on medium-high to 375°F until golden brown and crispy. Sprinkle the potatoes with salt and serve immediately and enjoy this delicious comfort food!