Asian Garlic-Chili Sauce for Vegetables

I don’t generally get too creative when it comes to vegetables. I’ll heat up some frozen veggies or steam fresh vegetables more often than not. Part of that grew out of the need to accommodate kids who didn’t want their vegetables served with any kind of sauce.

While I’m proud that my kids will eat many kinds of vegetables, it’s boring to have plain steamed veggies night after night after night.

This sauce allows family members with selective palates to decide how much (if any) to use on their vegetables. It’s great as a dipping sauce or served drizzled over lightly-steamed veggies.

wpid-0607141703.jpgASIAN GARLIC-CHILI SAUCE

Makes 6 servings

1 TBL olive oil
3 TBL minced garlic
1 TBL minced fresh ginger (or 1 tsp ground ginger)
2 TBL soy sauce
1 TBL Frank’s Sweet Chili sauce
1/2 cup chicken broth
1 TBL cornstarch
1 tsp sesame oil
1 TBL sesame seed

Sauté garlic in olive oil and add ginger. Cook 2 minutes, then remove from heat. Whisk together soy sauce, chili sauce, chicken broth and cornstarch. Add to pan with garlic and ginger. Bring to a boil, then remove from heat and stir in sesame oil. Sprinkle sesame seeds over top and serve with your favorite steamed vegetables.

LABEL garlic chili sauce for vegetables

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