Chinese-style Garlic Sauce
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This is a powerful dip - perfectly paired with chicken balls using the Panda Batter recipe!
Nutritional information for the whole recipe:
214 Calories / 12g Fat / 10.5g Carbs / 9.9g Protein
Divide the values above by the number of portions you make out of it. We'd divide it into 2-3 portions.
10ml Olive Oil
120ml Stock of choice - we used homemade beef stock
30ml Liquid Aminos
30ml Rice Wine Vinegar
5ml Sesame Oil
A pinch of Chilli Flakes - adjust to taste
¼ tsp Smoked Paprika
Ground Black Pepper - a few good shakes
1/8th tsp Xanthan Gum
In a small food processor / pestle & mortar, crush the garlic & ginger with the olive oil. Our food processor minced them well but didn’t create a paste.
Add the garlic / ginger combo to a small pan over a medium heat.
In a mixing bowl, combine the remaining ingredients, except the arrowroot / xanthan gum.
After the garlic & ginger has been cooking for a few minutes, pour the contents of the mixing bowl into the pan. Allow it to get back up to temperature and begin bubbling away.
To thicken the sauce, remove the pan from the heat and add the 1/8th tsp xanthan gum. Too much of this will make the sauce set, so measure carefully! Mix the xanthan gum into the sauce and it should thicken after a minute or so. Then serve!