Vegetarian Chinese-inspired Sauce

  • Author: Kavitha
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 mins
  • Yield: 1 cup 1x


  • 1 Tablespoon Vegetable Oil
  • 2 Green Chilli, finely chopped
  • 1 teaspoon minced Ginger
  • 1 teaspoon minced Garlic
  • 1/2 cup bub of Spring onion, finely chopped (use regular onions if unavailable)
  • 1 teaspoon Cornstarch or Cornflour
  • 1/4 teaspoon Vinegar
  • 1 teaspoon Soy Sauce
  • 1 teaspoon Tomato Ketchup
  • 1 teaspoon Salt (adjust to taste)
  • 2 teaspoons Ground Black Pepper
  • 1 cup Water or Vegetable Stock


  1. Heat oil in a pan. Add ginger, garlic and chilli and fry for 30 seconds on high heat.
  2. Add onions and fry for a minute until the onions turn translucent
  3. Add the cornstarch and mix and fry for 1 minute till the raw smell disappears.
  4. Add soy sauce, vinegar, tomato ketchup, salt and pepper and mix well.
  5. Add water or vegetable stock and mix well. Stir and let the mixture boil and thicken for 3-4 minutes. Once it reaches a sauce-like consistency, switch off the flame
  6. Use as required


  1. Add the sauce in an air tight jar and store up to 7 days in the refrigerator.
  2. Because it has cornstarch, the sauce will thicken and become lumpy when stored in the refrigerator. Before using, add a bit or water, mix well and boil it to make it into a sauce-like consistency.


  1. You can use it as a dipping sauce, side dish or base for any Chinese-inspired recipes.