Sweet and Sour Sauce
Eline Bonnin published this recipe on elinestable.com. SeeMeCook added nutrition.
Read the original recipeImported by Starr2 on SeeMeCook
A quick and easy homemade version of the classic condiment, perfect for stir-fries, tofu dishes, or as a dipping sauce for spring rolls. It offers a balanced flavor profile that is significantly better than store-bought alternatives.
- Time
- 10 minutes
- Equipment
- Stovetop and blender
- Good for
- Snacks
- Cuisine
- East Asian
- Contains
- Gluten, sesame, and soy
- Diet
- Vegan
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
Combine all the ingredients (orange juice, soy sauce, ketchup, sugar, chili paste, cornstarch, apple cider vinegar, and sesame oil) in a small saucepan.
If you notice any cornstarch lumps, you can use an immersion blender to ensure the mixture is completely smooth before heating.
Place the saucepan over medium heat and whisk the mixture constantly while heating until it thickens to your desired consistency.
Remove from heat. Use immediately in stir-fries or for cooking tofu, or let it cool to use as a dipping sauce.
Notes
Store in the fridge in a glass jar for up to one week. This sauce is versatile and works well for dipping spring rolls, coating tempeh, or as a base for banh-mi sandwiches.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 82
- Protein
- 1 g
- Carbs
- 12 g
- Fat
- 4 g
- Fiber
- 0 g
Where the calories come from
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