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Sweet and sour Chinese sauce

Sweet and Sour Chinese Sauce

A sweet-and-sour sauce that's wonderful with meat or fish! Save this recipe — you'll be glad you did. Any cook will tell you that meat with a good sauce beats a plain piece of meat any day. This sweet-and-sour Chinese sauce is a great match for meat and poultry dishes. Sauces are usually grouped into white and red; the base for a red sauce is a red (tomato-based) flour roux. Chinese cooking is known for its bold, layered flavors and its generous use of sauces.

Daria ☼

Recipe author

Composition / ingredients

Servings:

Pickles

Vegetable oil

Potato starch

White wine vinegar

0.5

Cognac

Ginger

0.5

Tomato paste

Sugar (granulated)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 2 % 1 g

Fats 48 % 29 g

Carbohydrates 51 % 31 g

408 kcal

GI: 45 / 0 / 55

Cooking method

Cooking time: 15 min

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For this sauce, we use chopped pickles as the base. Pour the vegetable oil into a preheated, high-sided skillet and let it heat for 1 minute. Add the pickles and sauté for about 5 minutes. In a separate bowl, combine the potato starch, sugar, wine vinegar, cognac, ginger, and tomato paste, and stir until smooth. Add water a little at a time, stirring as you go. Pour this mixture over the pickles in the skillet and simmer everything together for 5 minutes over low heat. Serve the sweet-and-sour Chinese sauce right on the plate with your food, or in small dipping cups so you can dunk pieces of meat into it.