Sweet and Sour Sauce

Ingredients

• 1 tbsp neutral oil (such as vegetable, canola, peanut, or avocado oil)
• 1 slice fresh ginger (1/8 inch thick)
• 1 star anise (whole)
• 0.25 cup tomato paste
• 0.66 cup granulated sugar
• 0.66 cup water
• 0.75 cup white vinegar (5% acidity)
• 1 tbsp soy sauce
• 0.25 cup fruit juice or syrup (optional; pineapple juice is most common, though you can also try orange, apple, or lemon)
• 2 tbsp cornstarch (for slurry)
• 2 tbsp water (for slurry)

Steps

1. 1

   Add the oil, the ginger slice, and star anise to a small stainless steel or non-reactive saucepan over medium-low heat.

2. 2

   Cook until the ginger starts to caramelize, about 1 minute.

3. 3

   Add the tomato paste, stirring constantly until the tomato paste starts to caramelize, about 2 minutes. Take care not to burn the aromatics and tomato paste, as this step is essential for a deep flavor.

4. 4

   Stir in the sugar, water, white vinegar, and soy sauce.

5. 5

   Bring everything to a simmer and cook until the sugar is completely dissolved.

6. 6

   Add your optional fruit juice or syrup, if using.

7. 7

   Reduce the heat to low. Let the sauce simmer and reduce until it just starts to coat a spoon, about 10 minutes, to allow the flavors to meld.

8. 8

   Remove the star anise and ginger from the sauce.

9. 9

   If using for dipping, make a cornstarch slurry by combining 2 tablespoons cornstarch and 2 tablespoons water.

10. 10

    Gradually add the slurry to the simmering sauce until it reaches your ideal consistency; you may not need all of the slurry.

Notes

Do not use a carbon steel wok or seasoned cast iron for this recipe, as the high acidity of the vinegar will react with the metal and damage the seasoning. Use stainless steel or another non-reactive pan. The sauce can be stored in the fridge or freezer; let it cool completely before chilling.

Nutrition per serving

• sauce
• condiment
• Chinese
• takeout
• vegetarian
• vegan
• gluten-free
• dipping sauce