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My review
An Easy-as-Pie Sweet and Sour Sauce (no red sauce here...golden)
2
mtnmagic1998
"After having to put up with the so-called 'sweet and sour sauce' that they serve in American Asian restaurants (theirs are only sweet), I got this recipe from a friend in Alaska when I was stationed up there years ago."
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Ingredients
15 m servings 83Original recipe yields 12 servings (3 cups)
- Adjust
- US
- Metric
Directions
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- Cook's Notes:
- Use a pot that allows room for the bubbling sauce, as it will burn skin in a pan that's too small when it bubbles and you're stirring.
- Unlike the majority or American restaurants that I've been in, this is truly a sweet and sour flavor and is golden in color, as opposed to red.
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Reviews
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11/25/2014
This is really good! Just the right balance of sweet and sour. I use vegetable broth to make it vegetarian, but other than that, I don't change a thing. It's great as a sauce for fried tofu.
10/6/2017
Super easy.... super quick. Added it to homemade meatballs in slow cooker. Delish. This will be my new go to meatball sauce. No more store bought for us.
7/29/2017
The change I made was to use Splenda rather than sugar, so that someone who'd had bariatric surgery could eat it without dumping. It was delicious, tasted just right, and we both feel great aft...
12/9/2016
So much better than the restaurant sickly sweet stuff. This is more sour than sweet, for me just sweet enough as I like the vinegary bite this has. Will remake, would be great on chicken or tof...
8/28/2016
Made it as is. Maybe next time is all a little less sugar, but really good and went well with ground pork patties recipe I found here. I made meatballs and put them in the sauce. Delish!