Recipe courtesy of Ching-He Huang
Sweet and Sour Sauce
- Level: Easy
- Yield: about 1 cup
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 164
- Total Fat
- 7
- Saturated Fat
- 0
- Carbohydrates
- 23
- Dietary Fiber
- 0
- Sugar
- 15
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 260
- Total: 10 min
- Prep: 5 min
- Cook: 5 min
Ingredients
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
Directions
- 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.