Making a chinese white garlic sauce is easy.
Most restaurants these days have soy added so they are brown garlic sauce and some even have a Chinese master stock added.
Chinese White Garlic Sauce :
1 cup Vegetable Stock,
2-3 cloves Garlic,
1cm Ginger grated,
1tsp Gluten Free Cornflour or Arrowroot or Rice Flour to thicken, add water to make a slurry.
light pinch sea-salt.
Mix all together in saucepan unti sauce thickens
This sauce can be used for Prawns, Chicken, Vegetables (Baby Corn, Broccoli, Mushrooms, Snow Peas or Green Beans, Capsicum and Almonds- as per photo)
Chinese White Sauce and Thai oyster sauce added to vegetables.
Served with Cooked rice.
Vegetables : celery, carrot, mushrooms, snow peas, baby corn.
NB: Thai oyster sauce is not as salty as Chinese oyster sauce and thinner.