Prep 10 mins
Cook 0 mins
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.
- 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)
- 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.
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!
Looking for the perfect sweet and sour sauce? Look no further, this is it! We just loved this sauce, we had it with chicken and it was terrific!! Thanks for posting!