garlic
大蒜· suan
aromatic
Taste & Role
🍯 Sweet
Aroma base; blooms in hot oil to open nearly every stir-fry.
What it is
Chinese cooking uses an enormous amount of garlic, often sliced or smashed rather than minced, so it melts into the oil instead of burning. The golden rule: garlic goes into the pan before the main ingredients, but only for 10-30 seconds — pale gold means perfect, dark brown means bitter.
Nutrition
per 100 g- Calories
- 149 kcal
- Protein
- 6.36 g
- Total fat
- 0.5 g
- Carbs
- 33.06 g
- Fiber
- 2.1 g
- Sodium
- 17 mg
USDA FoodData Central
Substitutes
No registered substitutes — this one is usually easy to find.
Recipes using it
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