Reviewed: Feb. 6, 2007

I followed the advice of other reviewers, and used 1/2 cup white sugar, 1/4 cup brown sugar and 1/4 cup ketchup. I also used the juice from one can of pineapple chunks. Once thickened, I added the pineapple chunks and chicken seitan from this site, and WOW! I can honestly say that this is one of the BEST recipes I have tried from this site (and I have tried a lot).

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Elena

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Pickering, Ontario, Canada

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Reviewed: Jan. 31, 2007

It was ok because it was fast, but I cut the sugar to 1/2 cup and it turned out fine. Almost too sweet.

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Linnea Quam

Cooking Level: Expert

Home Town: Prosser, Washington, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Jan. 13, 2007

It was good the way it was written - however - I added a cup of pineapple juice and two additional tablespoons of ketchup - it went from good to world class.

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PLYSLZ

Cooking Level: Expert

Home Town: Yakima, Washington, USA

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Reviewed: Jan. 10, 2007

I was a little worried while stirring this on the stove, as the ingredients did not look like they were blending. It came out really well though, and I only used half the soy sauce it called for. I also used mostly pineapple juice instead of just water. I would definitely make this again.

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MASSIVEMO1

Cooking Level: Intermediate

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Reviewed: Dec. 23, 2006

It was tasty, but not quite what I was looking for.

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Ally_Rae

Cooking Level: Intermediate

Living In: Sutton, Massachusetts, USA

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Reviewed: Dec. 3, 2006

very good! I am trying to get a recipe as good as our fast food chinese here in town, and cannot find one that tastes like it, but this is the next best thing. Update: I made this again tonight, and did a few substitutions: 1/2 cup white sugar, 1/4 cup brown sugar, 1/2 cup ketchup, and a couple of drops red food coloring. the only reason i did the food coloring was because my kids are used to the bright red sauce at our chinese rest., and they didn't care for the brown color, so after adding the food coloring, the gobbled it up!! Excellent recipe

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racensissysmom

Cooking Level: Intermediate

Living In: Cherokee, Iowa, USA

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Reviewed: Nov. 20, 2006

Quick & easy...Took less than 5 minutes to make, and tasted far better than store-bought sauces. Great recipe!

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Danny

Cooking Level: Intermediate

Home Town: Hollywood, California, USA

Living In: San Diego, California, USA

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Reviewed: Nov. 17, 2006

So good, and I always have the ingredient. I like preparing my own sauces when I can rather than buying store bought, so I can control what goes in it..Thanks.

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Rhonda Brock Fuller

Cooking Level: Expert

Living In: Empire, Alabama, USA

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Reviewed: Nov. 3, 2006

This is a good recipe. I used Splenda and seasoned rice vinegar. It turned out great and I served it with Lumpia and Pancit. Thank you!

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Danni

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Reviewed: Nov. 3, 2006

This is a great recipe! I have made it several times for stirfry and have cut it down to 4 servings so that I wouldn't have leftovers. I also have substituted the sugar for Splenda which has worked really well. Thanks!

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Alison

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Reviewed: Oct. 26, 2006

Great recipe, loved the fact that I always have the ingredients on hand!

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MAJEC

Cooking Level: Intermediate

Home Town: Saint Ann, Missouri, USA

Living In: Kansas City, Missouri, USA

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Reviewed: Oct. 4, 2006

After following another's suggestion and adding pineapple juice, this sauce was awesome!

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rlkohls

Cooking Level: Expert

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Reviewed: Oct. 2, 2006

I took advice from others, and changed this up a bit. I put 1/2c sugar, 1/4c brown sugar, 1/4c pineapple juice instead of water, and 1/4c ketchup. This was good with lumpias, and wontons.

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CARLYNSMOMMY

Cooking Level: Intermediate

Living In: Cleveland, Ohio, USA

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Reviewed: Sep. 17, 2006

Fabulous! I think that this is even better than what I get in Asian restaurants (of course we don't have very good Asian restaurants in our area). I halved this recipe as I wasn't sure if we would use all the sauce but now I wish I had made a full batch. I did add about 1 tsp. of toasted sesame seeds and about 1/2 tsp. red pepper flakes. I should have taken Sconnie's advice and mixed the ketchup with the water as the ketchup didn't dissolve but no one complained. I served these with Pot Stickers Traditional (also highly recommend). I will be making this again soon. Thank you Linda!

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Shannon :)

Cooking Level: Expert

Home Town: Choteau, Montana, USA

Living In: Las Cruces, New Mexico, USA

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Reviewed: Aug. 24, 2006

Loved this recipe. I did cut back on the soya sauce like others recommended and added a few drops of red food coolering, other than that wouldn't change a thing! Delicious!

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Shelley

Cooking Level: Intermediate

Home Town: Antigonish, Nova Scotia, Canada

Living In: Dominion, Nova Scotia, Canada

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Reviewed: Aug. 14, 2006

This was a good standard recipe that I used over pork chops. Like a lot of people, I added more ketchup.

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Amanda B.

Cooking Level: Intermediate

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Reviewed: Aug. 12, 2006

Nice and easy. Was yummy with our chicken and rice. Thanks for sharing!!

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TYLRSMOMMY

Cooking Level: Intermediate

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Reviewed: Aug. 10, 2006

I made per instructions, and boiled to the consistency we wanted. However, the smell was horrendous! I thought I had screwed it up, until my brave husband tried it and it wasn't bad. He was right! I had problems with the ketchup dissolving so next time, I'll mix that with the water before I add to the mix. Maybe then I'll get the red color, as tonight it was brown. We'll use again though.

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Knittwit

Home Town: Medford, Wisconsin, USA

Living In: Rhinelander, Wisconsin, USA

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Reviewed: Jul. 28, 2006

Great sauce. Used a low sodium soy sauce so it wouldn't taste as salty. Went well with crab rangoon.

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shandy

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Honolulu, Hawaii, USA

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Reviewed: Jul. 11, 2006

this sauce was actually very good! i used as a dipping sauce for the Crab Rangoon III on this site and it was a big hit with the family. i will definitely use this again. thanks :D

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