asian essentials: versatile sweet & sour sauce

How To Make asian essentials: versatile sweet & sour sauce

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  Step 1
  PREP/PREPARE
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  Step 2
  You will need a small saucepan, and a jar with a tight-fitting lid.
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  Step 3
  Okay, truth be told, the ketchup is an American addition to this traditional sauce. It was added to give it a more “red” color. Although there are other ways to make it look red (red dye, beet juice), I think a good organic ketchup adds a nice flavor addition to this sauce.
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  Step 4
  Gather your ingredients (mise en place).
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  Step 5
  Add the grapeseed oil to a saucepan over medium heat, wait a few minutes, and then add the red bell pepper, and sauté until soft, but not browned, about 3 – 5 minutes.
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  Step 6
  While the pepper is sautéing whisk the arrowroot powder, or cornstarch into the pineapple juice.
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  Step 7
  Add the remainder of the ingredients (including the pineapple juice) to the saucepan, and combine.
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  Step 8
  Allow to simmer until it begins to thicken, about 10 minutes.
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  Step 9
  Take off the heat, and allow to fully cool, before placing in a sealed jar, in the fridge, until ready to use.
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  Step 10
  Chef’s Tip: If you want a smoother sauce, run it through a blender before storing. I prefer it that way.
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  Step 11
  PLATE/PRESENT
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  Step 12
  Use with steak, pork, seafood, anyplace you want a distinctive sweet/sour sauce. Enjoy.
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  Step 13
  Keep the faith, and keep cooking.
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