Garlic Sauce Recipe

Prepare garlic and aromatics

Peel and finely mince the garlic cloves (about 6 cloves) and mince the shallot. Separate the white and green parts of the scallions and slice thinly. Measure out white pepper, soy, oyster sauce, vinegar, sugar, and broth so everything is ready (mise en place).

Sauté garlic and shallot

Heat a large skillet or wok over medium heat. Add the neutral oil and butter. When butter melts and the oil shimmers, add the minced shallot and cook 1 minute until fragrant and translucent. Add the minced garlic and continue to sauté for 30–45 seconds, stirring constantly, until fragrant but not browned (garlic should remain pale).

Add seasonings and broth

Stir in the white pepper, light soy sauce, oyster sauce, rice vinegar, and sugar. Pour in the chicken or vegetable broth and bring the mixture to a gentle simmer over medium heat.

Thicken sauce

In a small bowl, whisk the cornstarch with the 2 tablespoons cold water to make a smooth slurry. Slowly pour the slurry into the simmering sauce, stirring constantly. Simmer for 1–2 minutes until the sauce thickens to a slightly glossy, pourable consistency. Taste and adjust salt (about 1/2 tsp) and white pepper as needed. Remove from heat and stir in the sesame oil.

Blanch or stir-fry vegetables

Option A — Blanching (for crisp-tender): Bring a pot of salted water to a boil. Add broccoli for 1 minute, then add carrots, snow peas, baby corn and cook another 30–45 seconds until vegetables are bright and crisp-tender. Drain and transfer to ice water to stop cooking, then drain well. Option B — Stir-fry (when serving hot right away): Heat a separate large skillet or wok over high heat with 1 tablespoon neutral oil. Add carrots and broccoli first and stir-fry 1–2 minutes, then add snow peas, baby corn and red bell pepper and stir-fry another 1–2 minutes until vegetables are crisp-tender. Both methods produce crisp-tender vegetables—choose based on timing and equipment.

Combine with sauce

If you blanched, reheat a large skillet over medium heat with 1 tablespoon oil. Add the drained vegetables and toss briefly 30–45 seconds to heat through. Pour the prepared garlic sauce over the vegetables and toss gently to coat, cooking 1 minute so the sauce clings to the vegetables. If you stir-fried the vegetables earlier in the same pan, return the pan to medium heat and add the sauce directly; mix for 1 minute until evenly coated.

Finish and serve

Turn off the heat. Stir in the white parts of the sliced scallions, then transfer the sauced vegetables to a serving platter. Sprinkle the green scallion slices, chopped cilantro (if using), and toasted sesame seeds over the top. Taste once more and adjust white pepper or salt if needed. Serve immediately as a side or over steamed rice or noodles.