Restaurant Style Sweet and Sour Sauce #asian #recipes

I don't need sweet stew sauce, I don't need duck sauce, I don't need pieces of whatever (peppers? onions? organic product?) in it, and I don't need it to be some extravagant mixture deserving of a gourmet dinner. I need it to taste and resemble the stuff that arrives in a little plastic compartment when you request sesame chicken and egg moves at 10 pm on a Friday night from your preferred takeout joint.

Goodness, and for the wellbeing of god, I DO NOT need it to contain ketchup. For what reason does each recipe online contain ketchup? There's no purpose behind it to contain ketchup. It doesn't pose a flavor like tomato, it has vinegar in it as of now, it has sugar in it as of now, and there's red nourishment color to get the shading. Also on the off chance that I requested ketchup at my preferred takeout spot, they'd presumably snicker at me.

Is a decent sweet and sour sauce recipe an excessive amount to inquire? Not any longer! At it's most fundamental, sweet and sour sauce is sugar for the sweet and vinegar for the sour. It's quite often red, and it's typically fruity. So working with that, this is the time tested recipe I've thought of for you.

You don't generally require the soy sauce, however I think it loans a pleasant profundity of flavor. I've unquestionably had it with and without at takeout spots. In case you're without gluten and utilizing tamari, you might need to slice the tamari down the middle and after that taste since it's more extraordinary than a great deal of customary soy sauces.

Also try our recipe Restaurant-Style Chicken Lo Mein

It makes me totally insane that it's difficult to locate a decent recipe online for sweet and sour sauce like the splendid red stuff they have at Chinese takeout cafés. Or on the other hand that it's not simply sold in containers at the store.

Ingredients

• 1 cup canned pineapple juice (This is slightly more than 1 can of most pineapple juice.)
• 1/3 cup rice vinegar or apple cider vinegar
• 1-2 tablespoons soy sauce or GF tamari
• 3/4 cup granulated sugar
• 2 tablespoons cornstarch
• 2 tablespoons water
• 2-4 drops red food coloring optional, but very recommended

Instructions

1. Add pineapple juice, rice vinegar, soy sauce (see notes), and sugar to a sauce pan and whisk together. Set over medium-high heat and bring to a boil.
2. While you're waiting for the sauce to boil, mix together your cornstarch and water to make a slurry.
3. Once the sauce is boiling (big bubbles), add in the cornstarch slurry. Stir until thickened and then remove from heat.
4. Add in your food coloring. Do not add it in before this or it will lose some of it's vibrancy and you'll end up needing more.
5. Let cool at room temperature. Store in refrigerator.

Read more our recipe : 30 Minute Vegan Pad Thai

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