This is a great sauce to whip up when you are craving Chinese food, but don't want to order out. Try this on vegetables, chicken, beef, or shrimp! Serves 4.

INGREDIENTS:

2 Tbsp rice vinegar
2 Tbsp sugar (sub coconut sugar)
2 Tbsp soy sauce (sub coconut aminos)
½ tsp sriracha
¼ tsp sesame oil 
1½ tsp corn starch (sub arrowroot starch) 
1 Tbsp avocado oil
3-4 cloves of garlic, minced

PROCESS:

Combine rice vinegar, sugar, soy sauce, rice wine, hot sauce and sesame oil in a bowl. Stir to combine. In another bowl dissolve corn starch and water and mix well breaking up the clumps so it’s a smooth paste.

 

In a saucepan heat the oil over medium heat and add garlic. Cool until fragrant and just starting to cook through. Be careful not to burn the garlic. Mix your sauce ingredients again and add to pan. Bring to a low boil. Add cornstarch slowly and mix well. Turn heat down to low and keep warm.

At this point you have a super simple brown garlic sauce that you can now toss on any steamed veggies, tofu or meat of your choice. Serve over steamed white rice or my simple fried rice recipe.