* Exported from MasterCook *
Asian Sweet and Sour Sauce - 1 pt
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 5%)
Veggie
Amount Measure Ingredient -- Preparation Method
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1/4 cup sugar -- or lightly packed light brown sugar
1/4 teaspoon salt
1 tablespoon ketchup
1 tablespoon light (regular) soy sauce
3 tablespoons unseasoned rice vinegar -- or cider vinegar
1/2 cup water
2 teaspoons cornstarch -- dissolved in 2 tablespoons water
Combine the sugar, salt, ketchup, soy sauce, vinegar, and water in a small saucepan. Bring to a near boil over medium heat, stirring occasionally to dissolve the sugar. Give the cornstarch a stir and then add it to the pan. Continue cooking, stirring, for about 15 seconds, or until the sauce comes to a full boil and thickens.
Remove from the heat, transfer to a serving bowl, and set aside for 10 minutes to cool and concentrate in flavor. Taste and add extra salt, if needed. Serve warm or at room temperature. Feel free to prepare this sauce a day in advance.
Makes 1 cup (8 two-tablespoon servings).
AuthorNote: A rich, dark honey color, this tart-sweet-savory sauce does not resemble the cloying, sticky, bright red sauce that's served at Chinese restaurants. You can whip it up quickly to enjoy with snacks such as fried wontons. For spicy tropical flair, use unsweetened pineapple juice instead of water and include 2 teaspoons of minced ginger and a chopped Thai chile (pepper) with the other seasonings at the beginning.
Cuisine:
"Asian"
Source:
"Asian Dumplings by Andrea Nguyen, 2009."
S(Formatted by Chupa Babi):
"March 2010"
Yield:
"1 cup"
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Per Serving (excluding unknown items): 31 Calories; trace Fat (0.2% calories from fat); trace Protein; 8g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 218mg Sodium. Exchanges: 0 Grain(Starch)
Nutr. Assoc. : 0 0 0 0 0 0 0
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