Sweet and Sour Sauce
User Reviews
5
-
Prep Time
5 mins
-
Cook Time
20 mins
-
Total Time
25 mins
-
Servings
8
-
Calories
100 kcal
-
Course
Condiments
-
Cuisine
Chinese, Chinese-American Fussion
Sweet and Sour Sauce
Description
The recipe starts by gently caramelizing fresh ginger and star anise in neutral oil to release their flavors, followed by slowly cooking tomato paste until it deepens in color and taste. Sugar, vinegar, soy sauce, and optional fruit juices are added to create a harmonious blend of sweet and sour notes. Simmering the mixture allows the flavors to marry, while straining out the aromatics ensures a smooth sauce. Cornstarch slurry can be added at the end to thicken the sauce if used immediately.
This sauce offers a glossy, slightly thick texture with balanced sweetness and acidity, making it suitable for pairing with stir-fried dishes, dipping fried foods, or glazing proteins. It can be stored refrigerated for weeks or frozen for longer periods, with reheating and thickening done as needed.
Ingredients
- 1 tablespoon neutral oil such as vegetable, canola, peanut, or avocado oil
- 1 lice ginger 1/8” thick, fresh
- 1 star anise
- ¼ cup tomato paste
- ⅔ cup granulated sugar
- ⅔ cup water
- ¾ cup white vinegar 5% acidity
- 1 tablespoon soy sauce
- ¼ cup juice optional - pineapple juice is most common, though you can also try orange, apple, or lemon, or syrup
- 2 tablespoons cornstarch mixed with 2 tablespoons water
Instructions
- Add the oil, the ginger slice, and star anise to a small stainless steel or non-reactive saucepan (definitely not your carbon steel wok!) over medium-low heat, and cook until the ginger starts to caramelize, about 1 minute.
- Next, add the tomato paste, stirring constantly until the tomato paste starts to caramelize—2 minutes. Take care not to burn the aromatics and tomato paste. This step is essential to giving the sauce a deeper, more complex flavor.
- Next, stir in the sugar, water, white vinegar, and soy sauce. Bring everything to a simmer and cook until the sugar is completely dissolved. Add your optional fruit juice or syrup, if using.
- Reduce the heat to low. Let the sauce simmer and reduce until it just starts to coat a spoon, about 10 minutes. The sauce needs this time for the flavors to meld. After the sauce has reduced, remove the star anise and ginger.
- At this point, your sauce is ready to use if you’re cooking another dish (you can reheat it and thicken it just before you toss in any other ingredients), or ready for the fridge or freezer if you’re storing it for later (let the sauce cool before chilling). If using it for dipping, make your cornstarch slurry by combining the cornstarch and water. The sauce will already be somewhat thick because of the sugar, so add the slurry very gradually, simmering the sauce until it reaches your ideal consistency. You may not need all of the slurry.
Notes
- Nutrition estimates exclude the optional fruit juice or syrup additions.
- Only thicken the sauce with cornstarch slurry if using immediately; otherwise, add thickener when ready to cook with the sauce.
- Store in a clean, airtight container in the refrigerator for up to a few weeks to maintain freshness.
- The sauce can be frozen for 3-4 months; thaw in the refrigerator overnight before use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 100 kcal
% Daily Value*
| Calories | 100kcal | 5% |
| Carbohydrates | 20g | 7% |
| Protein | 1g | 2% |
| Fat | 2g | 3% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Sodium | 139mg | 6% |
| Potassium | 94mg | 2% |
| Fiber | 0.4g | 2% |
| Sugar | 18g | 36% |
| Vitamin A | 125IU | 3% |
| Vitamin C | 2mg | 2% |
| Calcium | 7mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
