SWEET AND SOUR SAUCE FOR PORK RECIPES

Name: Chinese Sweet and Sour Sauce
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: Chinese
Ingredients: 2 middle size garlic cloves ( , minced); 1 tsp. minced ginger; 1 tsp. green onion white; 2 tbsp. vegetable oil; 4 tbsp. ketchup; 8 tbsp. water ( , 1/2 cup of water); 1/2 tbsp. rice vinegar; 1 tbsp. sugar; 1 tbsp. light soy sauce; a small pinch of salt if needed; 1 tbsp cornstarch; 3 tbsp water

CHINESE SWEET AND SOUR SAUCE | CHINA SICHUAN FOOD

Chinese Sweet and Sour Sauce | China Sichuan Food image

All-purpose Chinese sweet and sour sauce, for around 500g food or a small rice bowl of dipping sauce! How to use it, add your fried chicken, pork, fish, shrimp, tofu and whatever you want before or after adding water starch!

Provided by Elaine

Categories sauce

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Number Of Ingredients 12

Ingredients

2 middle size garlic cloves ( , minced)
1 tsp. minced ginger
1 tsp. green onion white
2 tbsp. vegetable oil
4 tbsp. ketchup
8 tbsp. water ( , 1/2 cup of water)
1/2 tbsp. rice vinegar
1 tbsp. sugar
1 tbsp. light soy sauce
a small pinch of salt if needed
1 tbsp cornstarch
3 tbsp water

Steps:

Heat up vegetable oil in pan or wok; add garlic, green onions and ginger to stir-fry for around 2 minutes or until aroma with low fire.
Then pour the basic sauce to the wok, bring all the content to a boiling. And add water starch in. Keep on stirring in the process.

CHINESE SWEET AND SOUR SAUCE | CHINA SICHUAN FOOD

Chinese Sweet and Sour Sauce | China Sichuan Food image

All-purpose Chinese sweet and sour sauce, for around 500g food or a small rice bowl of dipping sauce! How to use it, add your fried chicken, pork, fish, shrimp, tofu and whatever you want before or after adding water starch!

Provided by Elaine

Categories sauce

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Number Of Ingredients 12

Ingredients

2 middle size garlic cloves ( , minced)
1 tsp. minced ginger
1 tsp. green onion white
2 tbsp. vegetable oil
4 tbsp. ketchup
8 tbsp. water ( , 1/2 cup of water)
1/2 tbsp. rice vinegar
1 tbsp. sugar
1 tbsp. light soy sauce
a small pinch of salt if needed
1 tbsp cornstarch
3 tbsp water

Steps:

Heat up vegetable oil in pan or wok; add garlic, green onions and ginger to stir-fry for around 2 minutes or until aroma with low fire.
Then pour the basic sauce to the wok, bring all the content to a boiling. And add water starch in. Keep on stirring in the process.

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HOMEMADE SWEET-AND-SOUR PORK RECIPE: HOW TO MAKE IT

I stir up a homemade sauce for this colorful combination of tender meat, crunchy vegetables and tangy pineapple. Serve my sweet-and-sour pork over hot rice, chow mein noodles or both. —Eleanor Dunbar, Peoria, Illinois
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Total Time 35 minutes
Category Dinner
Calories 389 calories per serving

In a small bowl, combine the brown sugar, vinegar, ketchup and soy sauce. Pour half into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for 30 minutes. Set remaining marinade aside., Drain and discard marinade from pork. In a large skillet, cook pork in oil for 3 minutes. Add the onion, carrots, green pepper, garlic and ginger; saute until pork is tender. Add reserved marinade. Bring to a boil; cook for 1 minute. Stir in the pineapple. Serve with rice if desired.

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Heat a wok or saucepan over high heat and add the oil. When the oil is hot, add the ginger and garlic. Stir-fry just until fragrant, and then add the juice, vinegar, brown sugar and soy sauce. Bring to a boil and cook until the sugar has dissolved. Stir in the cornstarch and water mixture and cook until thickened, about 1 minute. Stir into any nearly completed stir-fry dish and bring to a boil until the sauce thickens, about 1 minute.

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Use this sauce on pork, poultry and seafood.
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Heat a wok or saucepan over high heat and add the oil. When the oil is hot, add the ginger and garlic. Stir-fry just until fragrant, and then add the juice, vinegar, brown sugar and soy sauce. Bring to a boil and cook until the sugar has dissolved. Stir in the cornstarch and water mixture and cook until thickened, about 1 minute. Stir into any nearly completed stir-fry dish and bring to a boil until the sauce thickens, about 1 minute.

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Use this sauce on pork, poultry and seafood.
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