Sweet and Sour Sauce II

Sweet and Sour Sauce II Recipe - Made with Rice Vinegar, Brown Sugar, Ketchup, Soy Sauce, and Cornstarch from USA

Region / culture: USA | Servings: 4

Introduction

Sweet and sour sauce is a popular condiment that adds a tangy and sweet flavor to a variety of dishes. This recipe for Sweet and Sour Sauce II is easy to make and can be used as a dipping sauce or as a glaze for meats and vegetables.

History

Sweet and sour sauce has its origins in Chinese cuisine, where it is commonly used in dishes such as sweet and sour chicken or pork. The combination of vinegar, sugar, and soy sauce creates a unique flavor profile that has become popular in many different cuisines around the world.

Ingredients

0.33 cup white or rice vinegar
4 tbsp brown sugar
1 tbsp ketchup
1 tsp soy sauce
2 tsp cornstarch mixed with 4 tsp water

How to prepare

In a small pot, combine the vinegar, brown sugar, ketchup, and soy sauce. Bring the mixture to a boil.
In a separate bowl, mix the cornstarch and water. Add this mixture to the pot and stir until the sauce thickens.

Variations

Add pineapple juice for a tropical twist.
Use apple cider vinegar for a slightly different flavor.
Add crushed red pepper flakes for a spicy kick.

Cooking Tips & Tricks

Be sure to stir the sauce constantly while it is cooking to prevent it from burning.

- Adjust the amount of sugar and vinegar to suit your taste preferences.

- For a thicker sauce, increase the amount of cornstarch in the recipe.

Serving Suggestions

Serve this sweet and sour sauce with fried chicken, pork, or tofu. It can also be used as a dipping sauce for egg rolls or spring rolls.

Cooking Techniques

Boil the sauce to thicken it.

- Stir constantly to prevent burning.

- Adjust the heat as needed to maintain a simmer.

Ingredient Substitutions

Use apple cider vinegar instead of white or rice vinegar.

- Use honey or maple syrup instead of brown sugar.

- Use tamari or coconut aminos instead of soy sauce.

Make Ahead Tips

This sauce can be made ahead of time and stored in the refrigerator for up to a week. Reheat before serving.

Presentation Ideas

Serve the sweet and sour sauce in a small bowl with a garnish of chopped green onions or sesame seeds.

Pairing Recommendations

This sauce pairs well with fried rice, stir-fried vegetables, or grilled meats.

Storage and Reheating Instructions

Store any leftover sauce in an airtight container in the refrigerator. Reheat in a saucepan over low heat, stirring constantly.

Nutrition Information

Calories per serving

Calories: 88

Carbohydrates

Total Carbohydrates: 22g

Dietary Fiber: 0g

Sugar: 18g

Fats

Total Fat: 0g

Saturated Fat: 0g

Trans Fat: 0g

Proteins

Protein: 0g

Vitamins and minerals

Calcium: 9mg

Iron: 0.2mg

Potassium: 38mg

Vitamin C: 0.2mg

Alergens

This recipe contains soy.

Summary

This sweet and sour sauce is low in fat and protein, but high in carbohydrates due to the sugar content. It also contains a small amount of calcium, iron, and potassium.

Summary

Sweet and Sour Sauce II is a versatile condiment that can add flavor to a variety of dishes. With a balance of sweet and tangy flavors, this sauce is sure to become a favorite in your kitchen.

How did I get this recipe?

The first time I saw this recipe, I knew I had to try it. It was a rainy day, and I was browsing through an old cookbook that my neighbor had lent me. The pages were yellowed and worn, and the recipes were written in a beautiful cursive script. As I flipped through the pages, a recipe for Sweet and Sour Sauce II caught my eye.

I had always loved sweet and sour dishes, and I knew that this recipe was something special. The ingredients were simple – vinegar, sugar, ketchup, and a few other pantry staples – but the method was what intrigued me. The sauce was cooked on the stove until it thickened and turned a beautiful glossy red. I could almost taste the tangy sweetness just by reading the recipe.

I asked my neighbor where she had gotten the recipe, and she told me that it had been passed down from her great-grandmother, who had learned it from a Chinese friend many years ago. I was fascinated by the idea of a recipe traveling through generations and across cultures, and I knew that I had to make it my own.

I gathered all the ingredients and set to work in my kitchen. As the sauce simmered on the stove, the aroma of vinegar and sugar filled the air. I stirred the sauce gently, watching as it thickened and transformed into a rich, velvety consistency.

When it was finally done, I poured the sauce over a plate of crispy fried chicken and steamed vegetables. The first bite was a revelation – the tangy sweetness of the sauce complemented the savory flavors of the dish perfectly. I knew that I had found a new favorite recipe.

Over the years, I have made Sweet and Sour Sauce II countless times. I have tweaked the recipe here and there, adding a splash of soy sauce or a dash of ginger to create my own signature version. Each time I make it, I think of my neighbor's great-grandmother and her Chinese friend, and I am grateful for the gift of this delicious recipe.

I have shared the recipe with friends and family, passing it on to the next generation just as it was passed on to me. I have taught my grandchildren how to make it, showing them the importance of tradition and the joy of cooking for those you love.

As I sit here now, in my kitchen surrounded by the aroma of sweet and sour sauce simmering on the stove, I am filled with a sense of contentment. This recipe has become a part of me, a link to the past and a promise for the future. It is more than just a dish – it is a story, a memory, a connection to the people and places that have shaped me.

I am grateful for the day that I stumbled upon that recipe in my neighbor's cookbook, and I am grateful for all the flavors and experiences that it has brought into my life. Sweet and Sour Sauce II will always hold a special place in my heart, a reminder of the power of food to bring us together and to nourish not just our bodies, but our souls as well.