Chinese Garlic Sauce | Brown Stir-Fry Sauce Pressure Cooker Recipe
This Chinese Garlic Sauce is a quick and flavorful stir-fry sauce made in a pressure cooker. It combines sweet, tangy, and spicy ingredients, using garlic, soy sauce, and spices for that deep umami punch in every bite.
Equipment
- 1 Mixing bowl for cornstarch slurry
Ingredients
Main ingredients
- 0.5 cup vegetable broth
- 3 tablespoon low-sodium soy sauce watch for salt!
- 2 tablespoon rice vinegar
- 2 tablespoon maple syrup sweet but natural!
- 0.5 teaspoon sesame oil gives that nutty aroma
- 0.25 teaspoon red pepper flakes adjust to your fire level
- 0.25 teaspoon smoked paprika not too smoky, just enough
- 1 tablespoon cornstarch for that smooth thick texture
- 0.5 teaspoon Szechuan peppercorns optional, but dang good
- 2 teaspoon Chinese rice wine or dry sherry, optional, adds depth
- 0.5 tablespoon vegetable oil helps fry garlic and ginger first
- 4 teaspoon fresh garlic minced
- 2 teaspoon fresh ginger minced
Instructions
Instructions
- Start by heating that half tablespoon vegetable oil in the pressure cooker pot on sauté mode. Toss in your minced garlic and ginger and get ’em lightly golden and smelling good, about 1-2 minutes.
- Add your mix of vegetable broth, low-sodium soy sauce, rice vinegar, maple syrup, sesame oil, red pepper flakes, and smoked paprika right into the pot. Give it a quick stir so it’s all blended.
- If you’re using the Szechuan peppercorns and Chinese rice wine or dry sherry, now’s time to throw ’em in. It’s gonna boost the flavor big time.
- In a small bowl, mix your cornstarch with a tablespoon of cold water until smooth. This slurry’s gonna thicken your sauce just right.
- Add the cornstarch slurry to the pot while still on sauté and stir it well. Let it start warming up but don’t let it get too thick yet.
- Seal the lid on your pressure cooker and make sure that sealing ring is good and in place. Set to high pressure for 3 minutes.
- When the timer’s up, do a quick release so you don’t overcook the garlic flavor. You’ll hear that valve hiss and see the lid pop soon after.
- Give it a stir and if you want it smoother, strain it through a fine mesh sieve. Use it right away for your stir fry or save it in your fridge.
Notes
Store leftovers in a clean airtight container in the fridge for up to a week. Freeze in ice cube trays for easy portioning. Optional ingredients like Szechuan peppercorns and rice wine add extra depth but can be omitted.