Bob Schoenleber > wrote:
> Looking for a garlic sauce recipe that is typically used in Chinese
> restaurants in dishes such as Chicken and Broccoli with garlic sauce,
> etc. The sauce is somewhat sweet and also spicy.
>
> Thanks...Bob

GARLIC-GINGER-SCALLION STIR FRY SAUCE

1/2 cup minced garlic
1/2 cup minced ginger
1 cup scallion, chopped 1/4-inch thick
1 cup shaoxing wine
1/2 cup soy sauce
4 cups chicken stock
2 tablespoons sesame oil
Grapeseed or canola oil to cook
Kosher salt and freshly ground black pepper, to taste

Makes 4 cups

In a wok or sauté pan coated lightly with grapeseed or canola oil over
medium- high heat, sauté the garlic, ginger and scallions until soft, about
2 minutes. Deglaze with shaoxing and reduce by 50 percent. Add soy sauce
and chicken stock and reduce by 25 percent. Add sesame oil and when cooled,
store in a covered glass jar up to two weeks in the fridge.

Courtesy of:: www.ming.com

Thai style Garlic Sauce (Nam Jim Gratiem) makes 3/4 cup

Ingredients

1/2 cup water
1/2 cup white vinegar
1/2 cup granulated sugar
1 tsp ground chili paste
2 tsp (4 cloves) finely chopped garlic
1/2 tsp salt

Procedure

Combine all ingredients in a stainless steel or enamel saucepan and boil
slowly 'til reduced by half. Let cool to room temp before using immediately
or store, covered, in 'fridge up to 2 months.

Another Thai (wonderful on deep fried fish):

1 ounce wet tamarind or 2 Tbs concentrate
1/4 cup warm water

2 ounces (about 14) Serrano chiles or the fire of your choice
1/2 cup finely chopped yellow onion
2 Tbs minced garlic

1/4 cup vegetable oil (use in Step 2. if using blender)
(up to) 3 Tbs fish sauce (nam pla) to taste
2 Tbs granulated sugar
1/4 cup water
1/4 cup loosely packed mint leaves

Procedu

1. (omit if using tamarind concentrate) Soak wet tamarind in warm water
'til soft, about 15 minutes. Put the mixture in a sieve and press out all
the pulp and liquid you can. Discard seeds and whatever won't go through
the sieve. Scrape all the pulp from the outside of the sieve and add to
solution. Set aside.

2. Remove the stems, but not the seeds from the chiles and chop finely.
Pound or grind the chiles, onion and garlic to a coarse paste, adding oil
if blending.

3. Heat a saucepan or skillet and add 1/4 cup oil if you did not use a
blender in Step 2. Add the paste from Step 2. and stir-fry 'til lightly
golden. Add the fish sauce, sugar, 1/4 cup water and tamarind solution (if
you used tamarind concentrate, add an additional 1/4 cup water). Bring to a
boil and remove from heat. Add the mint leaves and keep warm.

Hope you like one of them!

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