Sweet and Sour Sauce
Recipe: #14565
October 13, 2014
Categories: Asian, 5-Minute Prep, Gluten-Free No Eggs, Non-Dairy, Vegetarian, Spices, Spicy, more
"I love the pinkish red sweet and sour sauce that is served in Chinese restaurants. I have tried dozens of recipes and been disappointed so I made this one by trial and error. This is the closest I have come to getting that flavor. Yield 2 cups"
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (290.6 g)
- Calories 418
- Total Fat - 6.8 g
- Saturated Fat - 0.9 g
- Cholesterol - 0 mg
- Sodium - 406.2 mg
- Total Carbohydrate - 89.5 g
- Dietary Fiber - 0.2 g
- Sugars - 80.6 g
- Protein - 0.4 g
- Calcium - 13.6 mg
- Iron - 0.3 mg
- Vitamin C - 1.3 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Over medium heat bring all ingredients except 2 tablespoons water and cornstarch to a boil.
Step 2
Mix 2 tablespoons water and cornstarch to make a slurry. Pour into boiling mixture. Cook until bubbly and thick. If you like it thicker, you can add an additional slurry to suit your preference.
Step 3
This will keep in the refrigerator for weeks.
Step 4
Room temperature ketchup mixes easier than refrigerated.
Step 5
Serve warm.
Tips
No special items needed.
0 Reviews
You'll Also Love
