Not Too Sweet, Sweet and Sour Sauce
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.
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READY IN: 10mins
YIELD: 1 1/3 cups
UNITS: US
INGREDIENTS
Nutrition- 6tablespoons white wine vinegar
- 4tablespoons soft brown sugar
- 2tablespoons soy sauce
- 3 -4tablespoons tomato paste
- 1⁄4
- 1cup water
- 2tablespoons cornstarch
- 1
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DIRECTIONS
- 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.
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