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asian essentials: versatile sweet & sour sauce

Andy59 avatar
Recipe by
Andy Anderson !
@Andy59
Wichita, KS

I call this recipe versatile, because you can vary the ingredients to produce your own “perfect” sweet & sour sauce. I love it on pork, beef, and it is awesome on shrimp, and other seafood. This version has a bit of heat, a bit of sweet, and the perfect amount of sour. Easy/Peasy to make, and will keep in the fridge for 4 – 6 weeks… Assuming that it lasts that long. The main photo shows some sautéed shrimp using this amazing sauce. So, you ready… Let’s get into the kitchen.

►
yield serving(s)
prep time 10 Min
cook time 10 Min
method Stove Top

Ingredients For asian essentials: versatile sweet & sour sauce

  • PLAN/PURCHASE
  • 1 Tbsp
    grapeseed oil
  • 1/2 md
    red bell pepper, seeded and finely chopped
  • 1 c
    pineapple juice
  • 2 tsp
    arrowroot powder, or cornstarch
  • 1/2 c
    rice vinegar
  • 1/2 c
    coconut sugar
  • 1/4 c
    ketchup, homemade, if possible
  • 1 tsp
    salt, kosher variety, or to taste

How To Make asian essentials: versatile sweet & sour sauce

  • 1
    PREP/PREPARE
  • 2
    You will need a small saucepan, and a jar with a tight-fitting lid.
  • 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.
  • 4
    Gather your ingredients (mise en place).
  • 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.
  • 6
    While the pepper is sautéing whisk the arrowroot powder, or cornstarch into the pineapple juice.
  • 7
    Add the remainder of the ingredients (including the pineapple juice) to the saucepan, and combine.
  • 8
    Allow to simmer until it begins to thicken, about 10 minutes.
  • 9
    Take off the heat, and allow to fully cool, before placing in a sealed jar, in the fridge, until ready to use.
  • 10
    Chef’s Tip: If you want a smoother sauce, run it through a blender before storing. I prefer it that way.
  • 11
    PLATE/PRESENT
  • So yummy
    12
    Use with steak, pork, seafood, anyplace you want a distinctive sweet/sour sauce. Enjoy.
  • Stud Muffin
    13
    Keep the faith, and keep cooking.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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