Gluten Free Asian Sweet Garlic Sauce

You may be familiar with sweet red chili sauce, an Asian favorite. This gluten free Asian sweet garlic sauce is similar but instead of sweet and spicy, it is sweet and full of garlic and other Asian flavors. Usually made with Shaoxing wine (a specialty Asian wine), an easily obtainable substitute is used instead, which provides a similar flavor. This is an amazing sauce that you can use in Asian chicken, beef, and vegetable dishes as well as a dip.This recipe is available to everyone.

For the recipe for the dumplings show in the photo, use the Gluten Free Potstickers Recipe and fill them with your desired ingredients as well as the size you want.

Gluten Free Asian Sweet Garlic Sauce

This Gluten Free Asian Sweet Garlic Sauce is wonderful used as a dip for dumplings, chicken, etc. as well as a sauce for chicken, rice, and vegetables. This sauce can also be used a base for other flavored sauces.
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 78 cup

Ingredients

  • 2 teaspoons neutral-flavored oil
  • 3 tablespoon minced green onion whites only or yellow onion
  • 6 large garlic cloves minced
  • 1/8 teaspoon ginger powder
  • 1 teaspoon gluten free hoisin sauce* Dynasty
  • 1/4 cup + 2 tablespoons reduced-sodium tamari sauce* San-J or gluten free soy sauce
  • 2 tablespoons sherry Hartley & Gibson's: Blend of Amontillado Medium (or brandy - E & J)
  • 2 tablespoons rice vinegar
  • 1/2 cup + 2 tablespoons gluten free chicken broth Organic Low-Sodium Better Than Bouillon or homemade stock
  • 1/4 cup + 2 tablespoons granulated sugar or organic sugar for vegan
  • 1 teaspoon sesame oil
  • 1-1/2 teaspoons cornstarch or potato starch or arrowroot powder
  • 1-1/2 teaspoons water

Instructions

  1. Preheat a saucepan with 2 teaspoons neutral-flavored oil. (I used grapeseed oil.) Add onion and saute for 4 minutes, stirring occasionally. Add garlic and ginger powder, stir and saute for 1 minute or until fragrant.
  2. Add hoisin sauce, tamari sauce, sherry, vinegar, broth, and sugar. Stir and simmer until the sugar melts.
  3. In a small container, combine the cornstarch and water. (This is called a slurry.) Bring the sauce to a boil and stir in the slurry while constantly stirring to combine. Stir until thick. Remove from heat.
  4. Optional: If desired, strain and return back to the saucepan. Bring to a boil, add a mixture of the 1-1/2 teaspoons of cornstarch and water, stirring until thick, about 1 minute or less.

Tips

*For Soy Free:  To make this recipe soy-free, use 1/2 teaspoon ketchup and 1/2 teaspoon brown sugar. Also, use gluten free coconut aminos instead of tamari or soy sauce. For vegan, another option is to use half turbinado sugar and half tomato paste.

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