Reviewed: Aug. 1, 2007

very good. i make it often with tofu/veggie stir fry. have made without oil when i ran out, it came out pretty good still. made once with white wine, when out of white wine vinegar... it was too sweet. when made as recipe directs, very yummy.

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elisabeth

Cooking Level: Intermediate

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Reviewed: Jul. 9, 2007

This sauce was just okay. It has a very strong vinegar taste even after additional sweetening. I did thicken it a bit more so it would resemble more of a sauce than a dip..but I have had better sauces.

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SCHELLYBEAN

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Reviewed: Jun. 10, 2007

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.

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Mrs. Sutterpants

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Reviewed: Mar. 14, 2007

Awesome. I used it to serve with the Kickin Meatball recipe from this site and it was a huge hit. I'm using the leftovers on my pork chops as I'm writing this and an looking forward to that great favour again. Thanks for the great sauce recipe. My son says its a definate redo!!!

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DEADTIRED

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Reviewed: Aug. 10, 2006

We loved it! I didn't have brown sugar, so I used white sugar and a touch of honey, and it was the first time I'd ever had sweet and sour sauce that was actually both sweet and sour! Definite repeat!

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Joy Higginbotham

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Buckeye, Arizona, USA

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Reviewed: Aug. 8, 2006

The second Sweet and Sour sauce I made for one meal, and this one was the keeper. It calls for a touch too much sugar and ketchup, I think, but other than that it's a great recipe in a pinch. It went really well with the Beef Egg Rolls by Trisha off this site. I might also, in the future, cut back on the oil a bit, but just to make it slightly less unhealthy. Thanks, Jackie, for a quick and easy recipe!

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Duckball

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada

Living In: Boise, Idaho, USA

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Reviewed: May 17, 2006

VERY GOOD!!!!!!!!!

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Chuck

Cooking Level: Professional

Home Town: West Chester, Pennsylvania, USA

Living In: Summerville, South Carolina, USA

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Reviewed: Dec. 1, 2005

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!

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MELISSA_B

Cooking Level: Expert

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Reviewed: Nov. 28, 2005

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.

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KEZ

Home Town: St Austell, Cornwall, England, U.K.

Living In: Plymouth, Devon, England, U.K.

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Reviewed: Oct. 6, 2005

I thought this sauce was absolutely amazing, so much more flavorful than the red goo from the local takeout place. Unfortunately, my dh prefers his cornsyrup with red food coloring and didn't care for this so much. So, 4*s.

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Aly

Cooking Level: Intermediate

Home Town: Brenham, Texas, USA

Living In: Gainesville, Florida, USA

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Reviewed: Sep. 24, 2002

sorry!! I meant my criticism for another recipe.

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STELLA M. PATON

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Reviewed: Feb. 11, 2002

Good taste and smell. I liked the fact that the sauce didn't need artificial coloring! Was perfect with egg rolls!

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JAYNEMAE

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Reviewed: Jun. 22, 2000

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.

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