He survived without his Garlic Sauce, barely, and I celebrated by begging his mother to teach me how to make it that night. We now have a small jar of this on the counter, and life is good again.
This would be excellent drizzled on tofu, cooked veggies, mashed potatoes, rice, chicken....you get the idea.
MaMa's Garlic Soy Sauce
1/8 cup oil
10 cloves garlic, minced
1 cup soy sauce
3-4 teaspoons sugar (or to taste)
In a small frying pan, heat the oil over medium heat. It is ready when a wooden chopstick or spoon stuck into the oil puts it bubbles.
Remove from heat to let cool slightly. Test the oil by dropping a piece of the minced garlic in- if it sizzles and gently starts to cook, your oil is ready. (If it sizzles violently and immediately turns dark brown, your oil is too hot.)
Add your chopped garlic to the oil in the pan, and put it back over medium-low heat until the garlic is fragrant and cooked through. Test it by fishing a piece out and trying it. It should be nutty, slightly sweet, and not bitter or overly spicy.
Remove from heat, allow to cool, and pour your garlic oil into a glass container. When completely cool, add soy sauce. Finish the sauce by stirring in sugar, to taste, about 3-4 teaspoons.