WW’s Sweet and Sour Sauce – MyT 12 June 2008

JUNE 12TH, 2008 22:04
Recipe for XtremeMama

By ww
Sweet & Sour Sauce

Ingredients : 2 tbsp vinegar
2 tbsp sugar
1 tbsp light soy sauce
4 tbsp tomato ketchup
1 tbsp cornflour
4 tbsp cold water
1 clove garlic
1 piece fresh ginger [about half inch]
1 tin pineapple [small optional]
1 tbsp cooking oil

Note : The above measures are a guide only taste the liquid mixture before cooking and
add more sugar or vinegar as you like

Preparation : Peel garlic & ginger and chop finely [use cheese grater or garlic press easier].
Drain pineapple juice into a bowl and save the pineapple pieces.
Mix cornflour with the cold water.
Add all liquids & sugar to the bowl of pineapple juice.

Method : Heat oil in wok over medium heat.
Add garlic/ginger and stir.
Add liquid mixture and turn up the heat to high the sauce will thicken and turn a nice red colour.
Take wok off the heat.

Tips : This is the basic sauce for all sweet & sour dishes.
You can add this to stir fry meat & vegetables.
If you are ambitious, deep fry a whole fish [red snapper/grey mullet white fish] and pour
sauce over it just before serving.
Comment on this

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    Thanks yet again, ww.

    Your sauce was a special request for an extended family meal tonight. I am glad that it is still out there on MyT.

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    Glad to hear the recipe worked and well done with the pineapple … good thinking!

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    I see you’re here just now, commenting on Araminta’s fine pome.

    So, thanks for the recipe – I used it last night and it went down really well with both wife and guests. One small change – I only had fresh pineapple so I soaked it in maple syrup for the day and used that instead, leaving out the sugar.

    The result was pretty good if I say so myself,although obviously not up to joeslavko standard.

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    js – you really can’t go wrong with this sauce … if you want some ‘zing’ in it, add a few chillies cut into thin strips to the ginger and garlic … deep fry a whole fish and pour this over it just before serving if you are entertaining and impress the guest[s] 😉

    fg – yes, if you are using meat/prawns, stir fry them first and then add the sauce mixture and then when the sauce thickens, add the veg so they stay nice and crispy.

    Serve with plain rice.

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    Sounds like a delicious sauce. Doesn’t the chicken/pork or whatever need stir frying first with perhaps garlic/ginger/onion before adding your sauce?

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    shall try this. Though, it has to be said, my attempts at Eastern dishes are rarely successful.




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