Asian Essentials: Versatile Sweet & Sour Sauce

12
Andy Anderson !

By
@ThePretentiousChef

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.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
Several
Prep:
10 Min
Cook:
10 Min
Method:
Stove Top

Ingredients

  • PLAN/PURCHASE

  • 1 Tbsp
    grapeseed oil
  • 1/2 medium
    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

Step-by-Step

  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
  12. Use with steak, pork, seafood, anyplace you want a distinctive sweet/sour sauce. Enjoy.
  13. Keep the faith, and keep cooking.

Printable Recipe Card

About Asian Essentials: Versatile Sweet & Sour Sauce

Course/Dish: Other Sauces
Main Ingredient: Spice/Herb/Seasoning
Regional Style: Asian
Other Tags: Quick & Easy Heirloom




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