Ingredients
-
1/2
-
1/2
-
1/4
-
1
-
6
-
1/4
-
3/4
-
1 1/2
-
2
-
-
-
-
-
-
Directions
Chinese Sweet and Sour Sauce, When dining at a family-style Chinese restaurant in San Francisco’s China Town, I tasted the absolute BEST Sweet and Sour sauce. After many attempts to re-create that special taste, I finally captured it! This can be used for Sweet and Sour chicken, pork or shrimp. It is also a good dipping sauce for Wontons. It has a very festive red-orange color., This sauce was okay but my husband and I both thought the vinegar was wayyyy too strong. I like vinegar, but the ACV dominated the flavor of the sauce. I would recommend only using half of the ACV and omitting the red wine vinegar all together., Although I am used to and love the restaurant-style/pineapple type of sweet sauce, this has made a convert of me! Made this to go with homemade fried rice and chow mein, and it is spectacular! Thanks for a great recipe.
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Steps
|
1
Done
|
Combine Cornstarch and Water. |
|
2
Done
|
Set Aside. |
|
3
Done
|
in Saucepan Heat All Remaining Ingredients Until Sugar Is Dissolved and Liquid Is Hot. |
|
4
Done
|
Slowly Add the Cornstarch and Water Mixture, Stirring Constantly Until the Mixture Thickens, About 1 Minute. |
|
5
Done
|
Remove from Heat. |
|
6
Done
|
Serve Warm or Room Temperature. |
