Orange juice and chopped ginger add an extra kick to this basic sweet and sour sauce. This recipe should taste and look similar to the kind of sweet and sour sauce you'll find in most Chinese restaurants.
- 2 tablespoons cornstarch (mixed with enough water to make a slurry)
- 2/3 cup water
- 1/3 cup white vinegar
- 2 to 3 tablespoons tomato paste
- 1 1/2 tablespoons soy sauce (light)
- 2 tablespoons orange juice
- 1/4 teaspoon salt
- 1/3 cup sugar
- 1 teaspoon vegetable oil (or peanut oil)
- 2 teaspoons ginger (fresh, finely chopped)
1. In small bowl, combine cornstarch with water, stirring to dissolve cornstarch. Set aside. In a separate bowl, stir together 2/3 cup water, vinegar, tomato paste, soy sauce, orange juice, salt, and sugar, until combined. (If needed, use a whisk to mix in the tomato paste).
2. In a saucepan, heat the oil on medium heat (about 6 on the dial). Add the minced ginger and cook for about 1 minute, stirring, until it is fragrant and starting to brown.
3. Add sauce and bring to a boil, whisking to dissolve sugar. Adjust heat down as needed. (Note: at this point if you want you can remove the pan from the heat and pour the sauce through a mesh strainer to remove the minced ginger, then return to stove top).
4. Re-stir cornstarch/water slurry. Turn up heat and pour the slurry into the sauce, stirring quickly to thicken. Serve immediately or store in a sealed container in the refrigerator. Reheat before using.
|Nutritional Guidelines (per serving)|
|Total Fat||1 g|
|Saturated Fat||0 g|
|Unsaturated Fat||0 g|
|Dietary Fiber||0 g|