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35 mins
Sweet and Sour Sauce Recipe

Sweet and Sour Sauce

Graham

Recipe by  

Sweet and Sour Sauce is a useful commodity to have handy in the fridge for barbeques and other cooked meats. Use this recipe to make a jar full and keep it handy. A rich honey color, this tart-sweet-savory sauce does not resemble the cloying, sticky, bright red sauce that’s often served at Chinese restaurants. This one is great served with meatballs, with tempura, or even over rice!

      Preparation Time: 10 Minutes

      Cooking Time: 25 Minutes

Ingredients for Sweet and Sour Sauce

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
makes about 1½pt -900ml:
4 tablespoons
sunflower oil
2 cloves
garlic
2
onions
2
green bell peppers
4
carrots
1 piece about 1 inch
root ginger
6 tablespoons
white wine vinegar
½ pint
water
2 oz
Demerara (turbinado) sugar
1 tablespoon
soy sauce
2 tablespoons
cornflour (cornstarch or wheat starch)
 
salt and pepper

 

How to Cook Sweet and Sour Sauce

  1. In preparation, peel and crush (mince) the garlic, peel and finely chop the onions, core, seed and finely slice the green peppers, peel and thinly slice the carrots, peel and chop the ginger.
  2. Heat the oil in a frying pan, add the garlic, onions, green peppers, carrots and ginger and fry gently for about 5 minutes until they are softened slightly. Meanwhile, place the remaining ingredients in a bowl with salt and freshly ground pepper to taste. Mix thoroughly until smooth then add to the pan. Bring to the boil, stirring all the time, then turn down the heat and simmer for 20 minutes until the vegetables are tender and the sauce is thickened.
  3. Serve warm or cold with barbequed meats or many Chinese recipes.

 
Graham GRAHAM'S HOT TIP:
Before crushing the garlic, cut the cloves down the middle long-ways and remove the central 'germ' (the thin stem that looks like a pale green or translucent vein). You will still be able to enjoy the flavour without everybody referring to you as "The Garlic Dragon" afterwards.
 
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