Ingredients

The following ingredients have 4 Servings
  • 1/2 cup vegetable broth
  • 3 tbsp low-sodium soy sauce ((see notes))
  • 2 tbsp rice vinegar
  • 2 tbsp maple syrup ((see notes))
  • 1/2 tsp sesame oil
  • 1/4 tsp red pepper flakes (or less/more to taste)
  • 1/4 tsp smoked paprika
  • 1 tbsp cornstarch ((see notes))
  • 1/2 tsp Szechuan peppercorns ((optional))
  • 2 tsp Chinese rice wine (or dry sherry (optional))
  • 1/2 tbsp vegetable oil ((see notes))
  • 4 tsp fresh garlic (minced (4 garlic cloves))
  • 2 tsp fresh ginger (minced)

Instruction

  • Add all ingredients for the sauce into a medium-sized bowl and stir with a whisk. Set aside.
  • Next, heat vegetable oil in a saucepan or skillet over medium heat. Add fresh garlic and ginger and sauté for 30-60 seconds, stirring frequently.
  • Whisk the sauce again, then pour it into the saucepan. Bring to a boil and let simmer for a few minutes until thickened, stirring frequently.
  • Use the sauce immediately, for example, in a stir-fry or as a dip for vegan dumplings or summer rolls. Or let it cool completely and pour the sauce into a clean jar.
  • Store leftovers in the refrigerator for up to 4 or 5 days. Enjoy!