10 Reviews

It's very, very good. But has anyone noticed the sodium content ? It has 8,702 mg's ! That is over 4x the entire daily allowance of sodium for a healthy person, and over 8x the daily allowance for someone on a restriction ! I made afew modifications to lower the sodium and it still tasted great. These were: nix the 2 teaspoons of salt (the soy sauce has enough and this one step eliminates over 4,000 mg of sodium), next use a low sodium soy sauce ( I use kikkoman's lesser sodium sauce and it actually taste better then their regular version). Next cut the soy sauce amount to 2 or 3 tablespoons instead of 4. Trust me the changes to not really effect the quality of taste in this great sauce, and it cuts the sodium down to just over 2,000 mg. Still high, but tolerable if you only have a little. Great sauce. I would have gave it 5 stars if not for the horrendous amount of sodium in it.

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Chris D. October 15, 2013

Love this. Have used it with stir-fries twice now. This will be one of my go-to stir-fry sauces.

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anonymous23 April 09, 2011

This is outstanding! I used this as a stir fry sauce and it was the best stir fry I've had let alone made myself. Thanks so much for sharing, will make often.

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kaec February 03, 2009

Really great -- I served this with panko chicken-- sort of reminds me of ponzu sauce--but better. Thanks for the great recipe!

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petlover July 01, 2008

Great tasting sauce. Thickened it to use with eggrolls. I will certainly make again. Thanks for sharing this simple to make sauce.

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Linda Thomas June 04, 2007

This made a great stir-fry sauce for noodles. I made a couple of changes to the recipe, substituting Chinese cooking wine for the vinegar and not thickening the sauce with cornstarch as it was being stir-fried with. I also used fresh garlic and added some finely sliced red chilli. Very tasty!

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JustEmma September 22, 2006

this recipe is awsome!!! I am stupid in the kitchen and I did it and it turned out sooo good!!!

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bellaserra21 May 23, 2006

I was looking for a cheap recipe to make a sauce for stir fry, and this beats all the shop bought sauces I've had lately, as well as being something I can make in the time it takes for the hot plate to heat up to frying temperature. I agree on it being better than the pineapple recipes as well.

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Reb #2 January 12, 2006

This is GREAT! And very simple to make, thanks for this one!

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Tamakachi June 06, 2005

I didn't want to rate this because I never had 'authentic' sweet and sour sauce and didn't want to be an unfair judge. However, it was, to me and my family who is accustomed to the pink and real sweet sweet and sour sauce, too punchy, much too sour. I think this would be GREAT to stir-fry with and will use it for that next time instead of for dipping.

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Dani Jean January 08, 2005
Sensei's Japanese Sweet & Sour Sauce