I love this recipe. It's quite similar to the older style of s & s sauce that was a standard in US chinese restaurants in the 50's and 60's. I prefer it to the neon red overly sweet sauces used today. It's a bit pungent for some due to the vinegar. If you don't like it that way, add pinapple juice or switch the white to brown sugar as suggested in an earlier review. This will completely change the character of the sauce however so you might as well make the modern red sauce if you like it sweet.
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I love this recipe. It's quite similar to the older style of s & s sauce that was a standard...