Recipe courtesy of Ching-He Huang

Sweet and Sour Sauce

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  • Level: Easy
  • Total: 10 min
  • Prep: 5 min
  • Cook: 5 min
  • Yield: about 1 cup
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1 tablespoon vegetable oil

1 tablespoon peeled and grated fresh ginger

2 cloves garlic, minced

1 cup pineapple or orange juice

2 tablespoons rice vinegar

1 heaping tablespoon brown sugar

1 tablespoon light soy sauce

1 tablespoon cornstarch blended with 2 tablespoons cold water


  1. 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.