ISO: Garlic Sauce Recipes

[JLS]

Does anyone have any stir fry recipes that include garlic sauce ..ie... broccoli and garlic sauce or chicken and garlic sauce?


TIA

[Gail]

Hi,

Here's a couple. Did you try running a search? Epicurious.com might have something which suits you and I'm sure there are other web sites as well. I went through my stuff (regretfully, my Asian recipes are surprisingly devoid of garlic sauced recipes) but I came up with these:

STEAMED CHICKEN WITH GARLIC SAUCE

This dish can be served right after cooking, but it's also ideal for cooking ahead of time and serving cold. You can substitute your favorite chicken parts for the whole chicken; this amount of sauce will do for three or four legs, six drumsticks or thighs, or a dozen wings.

Makes 4 to 6 servings

1 whole frying chicken (about 3 lbs.)
1 tablespoon Shao Hsing wine or dry sherry
1 teaspoon salt
1 green onion (including top)
1 thin slice ginger

Sauce
2 tablespoons vegetable oil
2 tablespoons minced garlic
1 teaspoon minced fresh ginger
1 green onion (including top), thinly sliced
1/4 cup soy sauce
1 tablespoon chili paste or 1/2 teaspoon crushed red pepper
1/2 teaspoon sesame oil

Parsley sprigs for garnish

Preparation

Lightly rub chicken inside and out with wine and salt. Place green onions and slice of ginger in body cavity.

Cooking

Place steaming rack in a wok. Pour water to just below level of rack and bring to a boil. Place chicken breast side up on a heatproof dish and set dish on a rack. Cover and steam, adding additional water if necessary, for 45 minutes or until meat near thigh bone is no longer pink when pierced. Carefully lift chicken from steamer and let cool to room temperature.

To make sauce, place a small saucepan over high heat until hot. Add vegetable oil, swirling to coat sides. Add garlic, ginger, and green onion and cook, stirring, until fragrant, about 5 seconds. Remove from heat and add soy sauce, chili paste, and sesame oil

To serve, cut chicken into serving-size pieces and arrange on a serving platter. Pour sauce over chicken. Garnish with parsley sprigs.

(From: A Wok For All Seasons)

EGGPLANT WITH HOT GARLIC SAUCE

This Oriental treatment for eggplant is outstanding. The recipe came from the Maple Garden Restaurant in Honolulu.

1 teaspoon minced ginger root
1 teaspooon minced garlic
1 teaspoon sugar
1 tablespoon soy sauce
1 teaspoon vinegar
1 teaspoon hot pepper sauce
1 teaspoon cornstarch
1/3 cup water
Oil for deep frying
1/4 to 1/2 pound peeled eggplant, cut into 1-inch-long strips
2 tablespoons julienned pork

Blend the ginger, garlic, sugar, soy sauce, vinegaar, and hot pepper sauce in a bowl. Mix the cornstarch with the water in a small bowl. Blend into the soy mixture. Heat the oil to 360 degrees in a wok or deep fryer. Add the eggplant and pork and deep fry until the pork is tender and the eggplant is golden brown. Remove the eggplant and pork with a slotted spoon and drain on paper towels. Drain all but 1 teaspoon of oil from the pan. Add the soy sauce to the pan and heat until slightly thickened. Combine with the eggplant and pork, tossing lightly.

Makes 4 servings

Note: The pork is used mainly for flavoring, hence the small amount.

(From: Best Recipes from the Los Angeles Times)

You can also sauté your veggies in oil and garlic, taking care not to burn garlic, add some chicken stock, kick down the heat and cover to steam a few minutes, then uncover, raise the heat and thicken with cornstarch.

Good luck!

[JLS]

Thanks for your help Gail !

The eggplant one sounds good ... I think I am going to have to give it a try !

[Vanessa]

Hello! I always use minced garlic on my stir fry. Here a recipe for shrimp with garlic sauce
6 dried black mushrooms (soak in hot water until soft) Rinse, drain, squeeze out excess moisture , remove and discard stems & cut caps into thin strips
1/2 med head of cabbage
4 green onions with tops
2 (or to your liking) med carrots
3/4 pound raw shrimp (in shells)
1 tsp cornstarch
1 tsp water
2 tab vegetable oil
2 tsp finely chopped garlic
2 tab vegetable oil
1/4 c chicken broth
1 tab chili paste
Cut cabbage into 2 3/4 inch pieces, cut green onions diagonally into 1 inch pieces, cut carrots diagonally into thin pieces. Place carrots in boiling water, boil 1 min drain and summerge in cold water ; drain (basically blanch )
Peel shrimp- cut lenghtwise into halves, wash out vein, pat dry with paper towe. Mix cornstarch and water.
Heat wok until VERY hot. Add 2 tab oil, add shrimp and garlicc & saute until shrimp is pink, remove from wok.
Heat again wok until hot add 2 tab oil & add mushrooms and cabbage; stir fry 1 min. Add broth, heat to boil, cover & cook 1 minute. Stir in cornstarch mix stir until thicken. Add shrimp, onions, carrots and chili paste. Stir fry 30 seconds until shrimp is hot
Notes:
I always use peanut oil in stir frys
You can use another broth if you like
You can leave your shrimp intact (not cut) if you like as well as add other vegetables to this stir fry. Snow peas work well.