This recipe makes enough brown sauce for approx. three different dishes. When we make our veggie stir-fry, we use 1/3 of this brown sauce recipe in the stir-fry and we freeze the remaining portion for use later.
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Chinese Brown Sauce
2/3 cup shoyu
2/3 cup vegetable broth
1/2 cup brown rice syrup
1 Tbsp. chili garlic paste
3 garlic cloves, minced
3 tsp. grated ginger
1 Tbsp. toasted sesame oil
5 tsp. arrowroot powder
1.5 tsp. sesame seeds
Whisk all ingredients together in a medium-sized bowl.
In a saucepan, cook mixture over medium-high heat until thickened, about 5-10 min.
Store in fridge up to 1 week in airtight container or freeze for up to one year.