Yields 6 to 8 servings

Ingredients

• 2 tablespoons rice vinegar

• 2 tablespoons granulated sugar

• 1 tablespoon light soy sauce

• 1 tablespoon dark soy sauce

• 2 teaspoons Chinese rice wine (or dry sherry)

• 1/2 teaspoon chili sauce (or according to taste)

• 1/4 teaspoon sesame oil

• 1 1/2 teaspoon cornstarch

• 1 tablespoon water

• 1 tablespoon vegetable oil (or peanut oil)

• 3 to 4 medium cloves garlic (finely chopped; 4 teaspoons or 1 1/2 tablespoons chopped garlic)

Method Of Prep

1. Combine the rice vinegar, sugar, soy sauces, rice wine or sherry, chili sauce and sesame oil in a small bowl, stirring to combine. In a separate small bowl, dissolve the cornstarch in water.

2. Heat 1 tablespoon oil over medium heat in a saucepan. Add the garlic and cook, stirring until aromatic (around 30 seconds).

3. Quickly re-stir the sauce, add it to the saucepan and bring to a boil, stirring. (This will take about a minute).

4. Re-stir the cornstarch-water mixture and add it to the sauce, stirring to thicken.

Tips: With the exception of the rice wine or dry sherry, the seasonings for garlic sauce are available in the international food section of many local supermarkets.