Garlic Stir-Fry Sauce

I try not to buy too many bottled sauces. I keep soy sauce, sriracha, and vinegar, but flavored sauces, I prefer to recreate at home. The bottles accumulate and they end up in the fridge for months. This stir-fry sauce is for garlic lovers. It’s a concentrated stir-fry sauce bursting with flavor. 

You can keep and store in the fridge. Aside from using it as a stir-fry sauce, you can add it to fried rice or, tofu. Just note that this sauce is quite flavorful. 

I try to give alternatives for this one. You can replace red chili pepper flakes instead of Korean red chili, dark miso paste for vegetable bouillon, and if you don’t have coconut sugar, regular sugar should do. If you are using bouillon, I used Better Than Bouillon for this recipe.

For the noodles, I used spaghetti pasta noodles in the video. But you can substitute for Asian noodles.

With the veggies, I always keep a head of cabbage and sticks of carrots in the fridge. They’re my go-to veggies since they tend to keep longer in the fridge. This recipe is great when on your last fresh veggies. It can work with broccoli, kale, mushrooms, or snow peas. 

Garnishing for Noodles in Garlic Stir-Fry Sauce

For garnishing, I added black and white sesame seeds. They add a nice texture to the noodles and not to mention all the vitamins and nutrients that are good for you.  Sesame seeds are high in protein. When buying white sesame seeds, try to go for the unhulled variety. They are slightly more bitter, but retain more of the nutrients. All black sesame seeds sold tend to be unhulled. 

Garlic Stir-Fry Sauce

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Serves: 6 Prep Time: 15 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

Stir-Fry Sauce

• 2 tbs sesame oil
• 2 heads of garlic (minced or grated)
• 2 tsp ginger (grated)
• 1 tbs dried Korean red chili | Gochujang or red pepper flakes
• 3 cups water
• 1/4 cup soy sauce or amino acids=
• 1 tbs rice vinegar or white wine vinegar
• 1 tsp vegetable bouillon paste (dark miso paste if you don’t have the paste).
• 1 tbs coconut sugar
• 2 tbs arrow root starch dissolved in 2 tbs water (corn start chill do)

Noodles 

• 1 bag of 17.6 oz. spaghetti
• 1 cup noodle water
• 1/2 head of cabbage
• 1 cup diced carrots
• salt and pepper
• 2 cups of the garlic stir fry sauce

To serve 

• black and white sesame seeds
• spring onions
• drizzle with the garlic stir-fry sauce

Instructions

1. Heat up oil and add garlic-ginger. They should be quick to cook if oil is hot. Don't let them burn.
2. Add chili and stir until it mixes with the ginger-garlic and oil.
3. Add all the liquid ingredients: water, soy sauce, rice vinegar.
4. When it starts boiling, add bouillon and sugar. Stir.
5. Add the dissolved arrow root starch and stir. Sauce should thicken.
6. Cook noodles as per instructions. Save some of the noodle water and drain noodles. Run cold water so the noodles stop cooking.
7. In the empty noodle pot, add the noodle water and the rest of the veggies, salt and pepper. Cover and let it cook. It takes about 8-10 minutes for the veggies to soften. Stir from time to time so it doesn’t burn.
8. When veggies are done, turn off heat and stir in the sauce and noodles.
9. Garnish sesame seeds and spring onions. You can drizzle a bit of the sauce (you should have some left over).