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asian garlic brown sauce

This is almost the same as the "chinese brown sauce", with a little more garlic and water added.

wooden spoon
small bowl for slurry
small whisk

1/2 cup low sodium soy sauce (or tamari)
2 TBL water or veggie stock
2 TBL molasses
2 tsp rice vinegar (you can use regular or cider vinegar)
2 tsp sesame oil, or tahini (or use light oil, if you do not have sesame)
3 cloves of minced garlic
1 tsp minced ginger
dash of white pepper
small dash of ground clove
3 TBL water mixed well with 1 TBL starch (cornstarch / tapicoa / potato) (have extra in case your sauce is too thin)
agave nectar, or sweetener to taste (important, these sauces are always on the sweet side, so if it does not taste right add sweetener, a little at a time)

Combine and whisk all ingredients, except water/starch slurry, over high heat (tasting to see the sweetener level) and whisk together very well (make sure the molasses is combined) until a mild boil is reached.  
Add the starch/water mixture when boiling, whisking into the sauce and turn the heat down until the sauce is thick enough to coat vegetables.

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