Sweet and Sour Sauce Recipe π₯’
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 6
Yield: 2 cups
Calories per Serving: 137.5
Description:
I absolutely adore the pinkish-red sweet and sour sauce served in Chinese restaurants. After trying countless recipes without success, I embarked on a journey of trial and error to create my own. This recipe is the culmination of my efforts, bringing me closest to that elusive flavor.
Ingredients:
| Part 1 | Part 2 | Part 3 |
|---|---|---|
| 1/3 cup white vinegar | 1/8 tsp salt | 2 tbsp Worcestershire sauce |
| 1 cup water | 1/8 tsp MSG | 1/2 cup ketchup |
| 3/4 cup sugar | 1/8 tsp white pepper | 1/2 tsp ginger paste |
| 1/8 tsp Tabasco sauce | 1 tbsp olive oil | |
| 2 tbsp cornstarch | ||
| 2 tbsp water |
Instructions:
-
Prepare Part 1:
- Over medium heat, bring white vinegar, water, and sugar to a boil in a saucepan.
-
Mix Part 2:
- In a separate bowl, combine cornstarch and water until smooth.
- Add salt, MSG, white pepper, Tabasco sauce to the cornstarch mixture and stir well.
-
Cook:
- Pour the Part 2 mixture into the boiling Part 1 mixture, stirring continuously.
- Cook until the mixture becomes bubbly and thick, ensuring all ingredients are well incorporated.
-
Final Touch:
- Remove the saucepan from the stove and add Worcestershire sauce, ketchup, ginger paste, and olive oil.
- Stir thoroughly to blend all flavors together.
-
Storage:
- This sweet and sour sauce can be stored in the refrigerator for several weeks.
- Tip: Room temperature ketchup mixes more easily than refrigerated ketchup.
-
Serving:
- Serve the sauce warm alongside your favorite Chinese or Asian-inspired dishes.
Nutritional Information per Serving:
- Calories: 137.5
- Fat Content: 2.3g
- Saturated Fat Content: 0.3g
- Cholesterol Content: 0mg
- Sodium Content: 139.8mg
- Carbohydrate Content: 29.6g
- Fiber Content: 0.1g
- Sugar Content: 26.8g
- Protein Content: 0.1g
Keywords:
Chinese, Asian, Kosher, < 15 Mins, Stove Top
Enjoy your homemade Sweet and Sour Sauce! π
