Recipe by Jackie Smith
"A great sauce for dipping almost any Asian inspired dish in! Should you desire a thicker consistency than what this recipe yields, dissolve another 1/4 teaspoon of cornstarch in 1/8 to 1/4 cup of cold water. Once dissolved, stir the mixture into the sauce and continue to heat and whisk until sauce thickens."
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distilled white vinegar
unsweetened pineapple juice
salt to taste
Very good! It's more sour than sweet, so if you like it sweet then add more of the pineapple juice and brown sugar.
sorry!! I meant my criticism for another recipe.
Great dipping sauce! If you like more sweet than sour, use rice wine vinegar instead of white vinegar. I also like my sauces a little thicker, so I added a bit more cornstarch as the submitter suggested. If you want a richer color, add a couple drops of red food coloring - it works wonders. This stuff was great and my husband took one taste and all he could say was "Mmmmmmm". We ate this with egg rolls, and it was perfect.
This was really good! I was looking for a sauce to use to make sweet sour chicken with veggies and this worked great. I sauteed some chicken until browned, added sliced carrots, onions red peppers, cooked for a few more minutes, then added the sauce and let it simmer for about 10 minutes. It thickened a little and coated everything nicely. Easy and tasty!
This is a great all-purpose dipping sauce. I use it for spring rolls, coconut shrimp and pot stickers. I made it a bit thicker, and I also like it with red pepper flakes or a bit of chili paste in it.
the very best homemade recipe so far, only I have had better at restaurants -- I used rice wine vinegar which is an asian ingredient vinegar, & it gave it a more authentic taste.
I wanted to use this sauce with stir fry so I added a little extra cornstarch to make it a little thicker but made no other changes. This was exactly what I was looking for and I will be using it as a dipping sauce soon.
This came out much thinner than I wanted, so I added another teaspoon of corn starch to a teaspoon of cold water, stirred in and let simmer for 4-6 minutes. Perfect, and I LOVE that it wasn't bright red! Update Jan. 1, 2011: started with 2 tsp corn starch, used seasoned rice wine vinegar, 3/4 tsp canola oil and 1/4 tsp sesame oil, no salt, and left everything else the same, and it was awesome. 5-star keeper!
* Percent Daily Values are based on a 2,000 calorie diet.
Sweet and Sour Dipping Sauce
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 11
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