RED SAUCE FROM CHINESE RESTAURANT RECIPES

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SWEET AND SOUR SAUCE RECIPE - CHINESE.FOOD.COM



Sweet and Sour Sauce Recipe - Chinese.Food.com image

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.

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 2 cups, 6 serving(s)

Number Of Ingredients 13

1/3 cup white vinegar
1 cup water
3/4 cup sugar
1/8 teaspoon salt
1/8 teaspoon msg
1/8 teaspoon white pepper
1/8 teaspoon Tabasco sauce
2 tablespoons cornstarch
2 tablespoons water
1/2 teaspoon Worcestershire sauce
3 tablespoons ketchup
1/2 teaspoon ginger paste, minced ginger or 1/2 teaspoon fresh minced ginger
1 tablespoon olive oil

Steps:

  • Over medium heat bring Part 1 ingredients to a boil.
  • Mix Part 2 ingredients and add to boiling mixture.
  • Cook until bubbly and thick.
  • Remove from stove and add Part 3 ingredients.
  • This will keep in the refrigerator for weeks.
  • Room temperature ketchup mixes easier than refrigerated.
  • Serve warm.

Nutrition Facts : Calories 137.5, FatContent 2.3, SaturatedFatContent 0.3, CholesterolContent 0, SodiumContent 139.8, CarbohydrateContent 29.6, FiberContent 0.1, SugarContent 26.8, ProteinContent 0.1

CLASSIC RED SAUCE RECIPE | FOOD NETWORK



Classic Red Sauce Recipe | Food Network image

Provided by Food Network

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 4 to 6 servings

Number Of Ingredients 8

1 28-ounce can whole peeled tomatoes
2 tablespoons extra-virgin olive oil
1/3 red onion, medium-diced
3 cloves garlic, cut into chunks
Pinch of red pepper flakes (optional)
Kosher salt and freshly ground pepper
2 tablespoons torn fresh basil
1 pound penne or spaghetti, cooked until al dente

Steps:

  • Puree the tomatoes to a smooth, creamy consistency in a food processor or with an immersion blender. (If you like a more country feel, you can wait and break them up in the pan later with a wooden spoon.)
  • Heat the olive oil over medium-high heat in a large saucepan. When hot, add the onion and saute 5 to 6 minutes, or until soft. Add the garlic and cook 2 to 3 minutes, until you see the color start changing. If you'd like to make the sauce spicy, add the red pepper flakes.
  • Add the tomatoes and season with salt and pepper to taste. Reduce the heat to medium low and simmer about 30 minutes. (If you did not puree the tomatoes, use a wooden spoon to break them into pieces while they cook.) Strive for balance in the consistency of the sauce: It has to be fluid, but it should not look overly wet. Add the basil and remove from the heat. Toss with just-cooked pasta.

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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.
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