Sweet & Sour Sauce
Jan 14, 2018 | by Lisa Reynoso
This isn’t the healthiest recipe, but the sugar has been reduced and a few other tweaks made to make it more healthy than most sweet & sour sauces. It makes a nice treat for dipping. Also, don’t expect the red color that you get in a restaurant. There are no artificial ingredients in this sauce!
1/3 cup packed brown sugar
1 tablespoon cornstarch
1 can (8 oz) crushed pineapple in juice, drained and juice reserved
1/3 cup lemon juice
1 tablespoon soy sauce or tamari
¼ cup finely chopped green bell pepper
- In 1-quart saucepan, mix brown sugar and cornstarch.
- Add enough water to reserved pineapple juice to measure 1/2 cup; stir into sugar mixture. Stir in lemon juice and soy sauce.
- Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Stir in pineapple and bell pepper.
- Use sauce immediately, or cover and refrigerate up to 2 weeks or freeze up to 1 year. Great for dipping baked tofu, pot stickers, egg rolls, etc.
Chef’s note: This sauce is not the same as the red one you get from Chinese restaurants, but the complex flavors are sure to please. Sugar has been reduced, though you could use more if you think you need to. You can also substitute white vinegar for lemon juice if you prefer. For a quick, simple meal, try spooning a little over rice and eating with seasoned seaweed sheets.