Yields 3 Tablespoons
½ Tablespoon oil
½ teaspoon (clove) minced garlic
½ teaspoon crushed red pepper flakes
1 Tablespoon white or rice vinegar
¼ teaspoon Sriracha sauce (If you don’t have it, don’t use it. It will be good.)
1 Tablespoon sugar
Pinch of salt. Weeny!
½ cup water
½ Tablespoon corn starch
Mix water and cornstarch, set aside. Over med-low heat, saute garlic in oil until golden. Stir in pepper flakes, vinegar, Siracha, sugar and salt; continue stirring, then add water and cornstarch mixture. Raise heat to a low boil while constantly stirring, the sauce is ready when it thickens. Keep refrigerated up to 3 days. This is a bit more sauce than the recipe below calls for, so you could eat it all or use some to dip scrambled eggs into.
11/2 Tablespoons oil
2 Tablespoons chopped peanuts
1 minced garlic clove
2 sliced green onions
2 portions cooked or fresh shrimp
2 Tablespoons sweet chili sauce
2 Tablespoons water
1 cup steamed, fresh or frozen broccoli
Use clean, towel blotted, thawed, cooked or fresh shrimp. Preheat skillet over medium-high heat; coat pan with ½ of oil. Saute nuts until they begin to toast; add garlic and onions, stirring frequently. Add the remaining oil and cooked shrimp, tossing frequently until lightly browned. Or use uncooked shrimp, and fry until it turns pink and lightly browned (Raw shrimp needs to cook about 3-5 minutes.) While stirring, add water, chili sauce and broccoli. Continue to cook until broccoli is hot. Serve over pasta, rice noodles or your favorite rice.