Red Garlic Sauce ( Chinese Cooking )
by Tarla Dalal
Added to 205 cookbooks
This recipe has been viewed 20103 times
An intense sauce of garlic and green chillies, with a dash of onions and spring onion whites for crunch and tomato ketchup for tang, the Red Garlic Sauce gets its volume from vegetable stock thickened with cornflour. This Chinese sauce is a great accompaniment for Oriental starters, but combines superbly with a bowlful of rice or noodles too.
- Combine the cornflour and 2 tbsp water in a bowl, mix well and keep aside.
- Heat the oil in a broad non-stick pan, add the garlic, green chillies, onions and spring onion whites, mix well and sauté on a medium flame for 1 minute.
- Add the clear vegetable stock, tomato ketchup, salt and cornflour-water mixture, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously.
- Use as required.
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