This was incredibly fun to make and I've only made it once before when I tried to figure out one of the sauces for my favorite "treat", stir-fried tofu in garlic sauce. Once a month or so, my family and I will get American-style Chinese takeout and this is my go-to dish aside from dumplings, desserts and steamed veggies. It is quite fattening so I won't eat it often, but it is especially addicting with the conflicting flavors and textures...and probably because I make it extra-spicy. You've probably had it before, and every restaurant has a slightly variating style - so I'm going to put my own little "Shin-Spin" on things. Whatever veggies you have on hand will do, so I'll list what I put in my stir-fry later.
(Spicy Garlic Sauce Ingredients)
- 1 & 1/2 tbl Rice Vinegar
- 2 & 1/2 tbl Rice Wine Vinegar
- 2 tsp Raw Sugar or Stevia (optional)
- 1/4 tsp Good Sesame Oil (retains both taste and smell)
- 1 tbl Veggie Oil
- 2 tbl Good Soy Sauce or Tamari
- 1/2 tsp Sriracha
- 5 Crushed & Minced Garlic Cloves
- 1 pinch of Red Pepper Flakes
- 1 tsp Cornstarch
- 2 tbl Water
- First, mix the water with the cornstarch.
- Saute your minced and crushed garlic in the veggie oil until softened and is lighter in color slightly.
- Add in your vinegars, soy sauce, and oil. Stir and let bubble
- Squirt in your sriracha and sugar, add a bit of pepper flakes and wait about 15 seconds.
- Mix in the slurry of cornstarch and water, then stir it in until it has thickened to your liking.
- Quickly coat your preferred veggies in this addictively spicy sauce and serve over a nice bed of rice.
My personal stir-fry contained mung bean sprouts, brocolli sprouts, carrots, baby corn, pan-fried tofu, steamed mushrooms, sweet peas, green bell pepper and broccoli. Since the garlic sauce is so flavorful and has a lot of sodium, I wouldn't suggest adding salt or anything else to the other ingredients so to keep it healthier.