Recipe by Mrs B
Some Sweet and Sour sauces seem too sweet or synthetic for our personal tastes, so I decided to develop my own. This recipe has been worked on over time and you’ll notice there are a couple of optional ingredients. I’ve tried all permutations and also varied the amount of tomato paste and water, but these days I make this sauce with everything listed and we think it’s just right! Good served over egg fried rice and stir fried vegetables.
Top Review by oconnell.cate
Really good. I was out of brown sugar so I used simple syrup (sugar and water) Used it for a stirfry of mock-duck, peppers, onion and pineapple. will use this as a basis for future sweet and sour recipes-thanks!
- 6 tablespoons white wine vinegar
- 4 tablespoons soft brown sugar
- 2 tablespoons soy sauce
- 3 -4 tablespoons tomato paste
- 1⁄4 teaspoon tamarind paste (optional)
- 1 cup water
- 2 tablespoons cornstarch
- 1 tablespoon sherry wine (optional)
Directions See How It's Made
- Put the vinegar, sugar and soy sauce in a saucepan and place over a low heat; stir until the sugar dissolves.
- Stir in the tomato and tamarind pastes then pour in most of the water, reserving a little to mix with the cornstarch; turn up the heat to medium and heat the sauce until nearly boiling, stirring occasionally; remove from the heat.
- Mix the cornstarch to a paste with the remaining water and stir into the sauce, add sherry if using then return pan to the heat.
- Keep stirring the sauce and heat through until thickened and gently bubbling; serve immediately.