SWEET AND SOUR SAUCE CHINESE 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

SWEET AND SOUR SAUCE “CHINESE RESTAURANT STYLE” RECIPE ...



Sweet and Sour Sauce “Chinese Restaurant Style” Recipe ... image

I have spent 30+ years tasting and experimenting with recipes, trying to get that authentic taste of Chinese sweet and sour sauce that we can only find in the best Chinese restaurants. Well...Finally, here it is!!!

Total Time 15 minutes

Prep Time 10 minutes

Cook Time 5 minutes

Yield 2 cups, 4-6 serving(s)

Number Of Ingredients 13

3 tablespoons cornstarch
2/3 cup chicken broth
1/2 cup pineapple juice
1/3 cup ketchup
2 tablespoons rice wine
1/4 cup amaretto liqueur (or any almond liqueur)
1 tablespoon soy sauce
2 tablespoons Thai fish sauce (in the International food isle)
2 tablespoons rice vinegar
3 teaspoons gingerroot, minced
1/2 cup granulated sugar
1/4 cup light brown sugar (packed)
5 drops red food coloring

Steps:

  • In a medium size sauce pan add cornstarch, broth, pineapple juice, ketchup, rice wine, Amaretto, soy sauce, fish sauce, vinegar, ginger and sugars ; whisk to combine until smooth.
  • On medium heat, whisk mixture and bring to a boil until thickened. Add food coloring and mix inches Serve hot over favorite entree or side dish.
  • Cook’s Note: You can use this recipe for canning for long term storage by doubling or tripling the recipe, also, if canning, you want to use 1 rounded tablespoon “Clear Jel” (cook type) in place of the cornstarch. (Can be purchased on Ebay.com).
  • For canning: Fill prepared jars to the 1/2" headspace, clean rims of jars (according to manufacturer’s directions) and place a hot sterilized lid and rim on each jar, screw on “finger tight” and place in a large canner pot with enough water to cover 2 inches over the top of the jars.
  • Boil the filled jars, covered for 30 minutes, place on kitchen towel undisturbed, for several hours or overnight to allow jars to seal.
  • In the morning, wash and dry jars, then label and date them.
  • Makes 2 cups, or 1 pint = 2 x 1/2 pints.

Nutrition Facts : Calories 231.1, FatContent 0.3, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 1310.6, CarbohydrateContent 54.4, FiberContent 0.2, SugarContent 46.5, ProteinContent 2.3

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