Reviewed: Oct. 2, 2007

I went scant on the soy sauce, and we thought this was great with egg rolls.

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Farm Wife

Cooking Level: Intermediate

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Reviewed: Sep. 12, 2007

Very Yummy! I followed the recipe exactly and it turned out perfect. I like it better than the Chinese restaurant's! I had it over my seaweed/rice rolls today.

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OchineKhorosho

Cooking Level: Intermediate

Home Town: Rutherfordton, North Carolina, USA

Living In: Raleigh, North Carolina, USA

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Reviewed: Sep. 11, 2007

don't change recipe

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chicabugg

Cooking Level: Intermediate

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Reviewed: Aug. 29, 2007

This is a great recipe, but instead of ketchup i like to add 3-4 tablespoons of tomato sauce. Also cut down on sugar and only add 1/3 cup since i don't want my sauce to be too sweet. I couldn't eat spring rolls without this!!

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lorena

Cooking Level: Expert

Living In: Vigo, Galicia, Spain

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Reviewed: Aug. 6, 2007

This was just okay. I thought it was too tart. My husband loved it though.

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MARIGOLD1199

Cooking Level: Intermediate

Living In: Morrison, Colorado, USA

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Reviewed: Aug. 5, 2007

I thought it was too soy saucy but my husband likes it. He's all about soy sauce and I'm all about sweet and sour. I'll make it again if he asks for it otherwise not.

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Micspicer

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Reviewed: Jul. 26, 2007

hubby says, "yum, you're gonna make this one again eh?" :)

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sharon

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Reviewed: Jul. 9, 2007

This recipe is awesome. It goes well with meatballs as an appetizer or as a sauce for stir fry.

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ogteaz

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Reviewed: Jul. 8, 2007

A swell sauce! I made some egg rolls and needed a sauce. Wonderful!

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VeggieBalls

Cooking Level: Expert

Home Town: Sunnyvale, California, USA

Living In: Grass Valley, California, USA

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Reviewed: May 27, 2007

I realized last minute that I had no sauce for my lumpia- this worked just fine!! Not too sweet, I thought.

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AUTUMNANNE

Cooking Level: Intermediate

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Reviewed: May 16, 2007

gave this a 5 star based on my own chages- only a half cup of sugar and replaced the water with pineapple juice- I poured it over pork chops and baked in the oven and served with rice and salad and family loved it!

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carolyn

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Reviewed: May 9, 2007

What a great and super easy sauce, I used half brown and white sugars and cut back on the soy sauce. The finished sauce is brown and rich with flavor, perfect for dipping eggrolls. Thank you for saving me a trip to the market, this was as good or better than the bottled stuff I usually buy.

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MSREDVETE

Cooking Level: Intermediate

Home Town: La Grange, California, USA

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Reviewed: Apr. 18, 2007

great sauce! Make it as written, then adjust as you need to, I ended up adding more ketchup and soy sauce in equal amounts. I think it's better for a dish, not as much as a dipping sauce.

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ALIXOXO

Cooking Level: Beginning

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Reviewed: Apr. 10, 2007

Not a bad sauce as written. I followed the recipe to the letter but want to make some changes myself next time. I like the brown sugar idea and will try that next time. I also want to cut the soy sauce back a little. I found it a little strong. OK, after making this recipe, and finding it so dark, I put it all into an empty squeeze top catchup bottle and plan to use it as a cooking sauce instead of dipping. I believe it will work better this way. Thanks for the basic recipe.

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THEGRINDRE

Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Robinsonville, Mississippi, USA

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Reviewed: Apr. 1, 2007

Yep, this is pretty good. While I did as the other reviewers suggested & used the pineapple juice... it still needed some H20. The sauce was just too sweet on it's own. Next time I'd cut the soy sauce in half. I did use a couple tsps of hoisin sauce instead of ketchup and then added a couple tsps of asian chili garlic sauce which realllly gave it some kick. If you don't have a jar of that in your cupboard... you should try it. Use this sauce mixed with chicken, peppers and some asian vegetable over rice. Pretty darn good!

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Laura Jean

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: Mar. 28, 2007

Had everything! Just perfect!

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wendy

Cooking Level: Beginning

Home Town: Washington, D.C., USA

Living In: San Diego, California, USA

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Reviewed: Mar. 21, 2007

Love this sauce. Make it simply as is, throw it all in and stir. So easy and tastier than a bottled version. For more flavor, I sometimes add red pepper flakes.

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SAPROPER

Cooking Level: Expert

Living In: Mechanicville, New York, USA

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Reviewed: Mar. 18, 2007

This recipe was picked because I had all of the ingredients in the pantry, it had a relatively high number of previous raters giving it 4s and 5s, and I had about 10 minutes to throw together an "asian sauce" (right about what this sauce sounded like it would require). I did make some of the recommended changes from previous raters - I changed the sugar to 1/2 c, added 1/4 c brown sugar, substituted pineapple juice in place of water, mixed it with the ketchup so the ketchup would dissolve, and threw in some diced pineapple at the end. For the whopping 5 minute prep time and 5ish minute cook time, this sauce was amazingly good. It thickened up nicely and was the perfect complement to the food. Definitely earned all 5 of those stars.

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OneBiteRule

Cooking Level: Intermediate

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Reviewed: Mar. 18, 2007

I have tried many sweet and sour sauce recipes and none of them were right, until now. I subbed pineapple juice for the water as suggested by other reviewers, and it is PERFECT. Sweet and tangy and delicious.

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Otana

Cooking Level: Expert

Home Town: Ruislip, Greater London, England, U.K.

Living In: Los Angeles, California, USA

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Reviewed: Mar. 17, 2007

Just thick and tangy enough to be a 5 star. It was delicious with egg rolls. Great recipe!! Thanks!!!

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Tyler B.

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