Categories: Dressing/Sauces
Ingredients
- 3/4 cup of Sugar
- 1/2 cup Rice Vinegar (you can substitue with white vinegar, but it’s stronger)
- 1/4 cup of water
- 1 tbsp finely minced garlic
- 1 tbsp crushed red pepper flakes
- 1 tbsp or less Siracha/ Hot sauce (optional)
- 1 tbsp of cornstarch
- 1 tbsp of cold water (to dissolve the cornstarch)
- 1/2 tbsp fish sauce (or 1/2 tsp salt if you don’t have any)
Directions
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Start with 3/4 cup of sugar in a small sauce pan.
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– Add the rice vinegar and water to the sugar and turn the heat to a medium high. Bring the sugar solution to a boil while stirring, until the all the sugar is dissolved.
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– Add the finely minced garlic and crushed red pepper.
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– For some extra heat and color you can add some siracha or hot sauce to it. I like it to have a little zip to it after the initial sweet flavor. Let the sauce simmer bubble for a few minutes until it thickens slightly and all the flavors blend in.
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– In the meantime, dissolve 1 tablespoon of corn startch in a tablespoon of cold water until there are no lumps in it.
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– Turn the heat up to a rapid bubble and pour in the cornstarch slurry in the sauce and stir it well.
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– You’ll notice the sauce thicken faster and you can turn the heat down again. Lastly, add 1/2 tbsp of fish sauce for some saltiness or a 1/2 tsp of regular salt and stir it in. Turn off the heat and let the sauce cool down.
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– Serve as a dipping sauce, or toss a couple tablespoons in a stir fry for sweet and spicy dish! Bottled or in an air-tight container this sauce lasts a long time in the fridge.