All the Greens in Garlic Sauce
Garlic Sauce (recipe adapted from The Spruce) (makes 1 cup)
- 4 tablespoons rice vinegar
- 3-4 tablespoons sugar update: lately I've been using 3 tablespoons, so start with 3 and add more as desired
- 4 tablespoons gluten-free tamari or gluten-free soy sauce
- 4 teaspoons mirin Chinese rice cooking wine
- 2 tablespoons + ½ teaspoon sesame oil divided
- 3 teaspoons corn starch
- 2 tablespoon water
- 8 medium garlic cloves minced or finely chopped
Veggie Stir Fry
- One bunch green onions chopped whites and some greens for garnish.
- Sesame oil 2-3 tablespoons
- 1 head Broccoli cut into bite size or slightly larger pieces
- 1-2 cups snow peas trimmed
- 5-6 baby bok choy cut lengthwise into pieces
White or Brown rice, cooked
Chicken Stir Fry (Optional)
- Sesame oil 2-3 tbsp
- 1 lb chicken breast cut into 2 inch pieces
- Combine rice vinegar, sugar, tamari, mirin, and 1/2 teaspoon sesame oil in a liquid measuring cup or small bowl, stirring to combine. (this is the sauce base)
- In a separate small bowl, dissolve the cornstarch in water.
- Heat 2 tablespoons sesame oil over medium heat in a saucepan. Add the garlic and cook,stirring until fragrant (around 30 seconds).
- Re-stir the sauce, add it to the saucepan and bring to a boil, stirring. (This will take about a minute).
- Re-stir the cornstarch- water mixture and add it to the sauce a little at a time (stirring as to combine) until it is a desired thickness-- it will thicken quickly as it heats up.
- Transfer to a bowl or liquid measuring cup and set aside until ready to use.
- NOTE: Garlic sauce will thicken, especially if you make ahead. It will thin out as you heat it up. Can always add a touch of warm water and stir it if in want a thinner sauce.
Veggie Stir Fry
- In a large skillet, over medium high heat, add 2-3 tbsp oil and heat until shimmering but not burning. Add onions and saute a minute or two until just tender.
- Add broccoli, cook an additional 2-3 minutes. Then snow peas and cooke an additional 2-3 minutes. Then add in bok choy and saute until wilted and tender. Cook longer for softer vegetables.
- Add the garlic sauce to the sauteed vegetables and stir to combine. Heat 2-3 minutes until warm.
- Serve over rice. Garnish with green parts of green onion.
NOTE: To keep the veggies separate in this photo, I sautéed them each separately. First the broccoli, then set aside; then the snow peas, then set aside; then the bok choy. Then added the additional sauce on top of the veggie after plating them.
Chicken Stir Fry (Optional)
- In a large skillet, over medium high heat, add 2-3 tbsp oil and heat until shimmering but not burning.
- Add chicken and saute 4-6 minutes until cooked through.
- Add garlic sauce, stir to combine and cook an additional 2-3 minutes until warm.
- Serve with vegetables over rice.
18 thoughts on “All the Greens with Garlic Sauce”
I tried this recipe with just veggies and it turned out so delicious! Absolutely addictive. Thank you for sharing the recipe with all of us!
Next on the list is the cranberry bread 🙂
So happy you love it too! It is addictive– one of our favorites! Let me know how you like the Cranberry Bread — I just finished ours today and want to make one more loaf while cranberries are still in the stores 🙂
I made this Friday night for dinner. My husband had no idea he was eating healthy. It was SO good and definitely one to put in the menu rotation. Thank you!
haha love it! So happy this is going in to your rotation too! Thanks for sharing!
Tried the recipe out — had to tweek it with what I had in the house and it is delicious. Will be making it again 🙂
Great! So happy you loved it! Most of my meal/ salad recipes are designed so that you can adapt them to whatever you have on hand or your preferences and they should work. Thanks for sharing!
This recipe is delicious! One of my favorite gluten-free meals.
Thanks so much Liz! Glad you enjoyed it so much! 🙂
4 tablespoons sugar?? I get adding just a little to get that sweetness, but 4 tablespoons?? I plan to try it but will coconut sugar and less than 1/4 than what is called for. Hopefully it will still be delish!
Hi Lorie. I appreciate your concern for the amount of sugar… I often think the same but it really balances the other ingredients to give that sweet- savory flavor of a garlic sauce. That said, I think coconut sugar should work, and definitely start with 1 tablespoon– you can always add more! Let me know how it goes.
I love this recipe! Heavy on the garlic which is exactly how I like it and even my non veggie loving boyfriend ate it up!
Thank you! It’s definitely heavy on the garlic but that’s what makes it so yummy! Happy your boyfriend loved it too!
I love this garlic sauce! The first time I made it I did the full amount of sugar and it was great. But now I do half or a little less than that and it’s still delicious!
Thanks Cassidy! Happy it tasted good with less sugar… I will try it that way too!
I’m attempting this recipe tonight! What rice did you use? We’ve got all kinds and I’m still trying to get the hang of each rice’s optimal cooking, so some guidance is appreciated.
Hi! Sorry I am just seeing this! I tend to find making white rice the quickest and easiest… I follow the directions on the bag (after rinsing the rice) for the water to rice ratio, bring to a boil and then cover and simmer 15 minutes. Works every time! Hope it worked out!
Hi! This recipe sounds amazing. I am just wondering if brown sugar would work as well. I love making stir fry sauce with brown sugar. I’m excited to try it!!
Hi! Great question! I love the idea of using brown sugar! With the brown sugar, you might not need the full 3 tablespoons… I would start with 1-2 and add more as needed… let me know you make it and how it works out with the brown sugar!