Homemade Sweet Sour Sauce Recipes

Steps:

• Combine all ingredients in a sauce pan.
• Cook over medium heat until thick, stirring constantly.
• Pour over chicken, meatballs, smoked sausage, veggies, etc.

Steps:

• Mix dark brown sugar, cornstarch, garlic powder, and ground ginger together in a saucepan until well-combined. Add red wine vinegar, pineapple juice, and soy sauce. Cook and stir over medium heat until bubbling, about 8 minutes. Add crushed pineapple; cook until thickened, 2 to 3 minutes more.

Steps:

• Place the sugar, vinegar, water, soy sauce, ketchup and cornstarch in a medium saucepan, and bring to a boil. Stir continuously until the mixture has thickened.

Steps:

• Drain pineapple, reserving juice from pineapple.
• In a medium saucepan, combine sugar, can of tomatoes, onion, soy sauce, ginger and pineapple; simmer for 20 minutes.
• In a small bowl, combine cornstarch and reserved pineapple juice; stir till smooth.
• Add to the cooked pineapple mixture when mixture is done cooking.
• Bring to a boil and cook for about 2 minutes or till slightly thickened,Remove from heat and cool.
• Refrigerate till cold.

Steps:

• Heat a wok or saucepan over high heat and add the oil. When the oil is hot, add the ginger and garlic. Stir-fry just until fragrant, and then add the juice, vinegar, brown sugar and soy sauce. Bring to a boil and cook until the sugar has dissolved. Stir in the cornstarch and water mixture and cook until thickened, about 1 minute. Stir into any nearly completed stir-fry dish and bring to a boil until the sauce thickens, about 1 minute.

Steps:

• Heat the oil in a small saucepan over high heat. Add the garlic and ginger and cook over high heat until fragrant, about 2 minutes. Whisk in the sherry, hoisin sauce, ketchup, chile-garlic sauce, soy sauce, and sesame oil and bring to a boil. Remove from heat and let cool.

Steps:

• In a medium saucepan, combine all ingredients except the cornstarch mixture, blend well and bring to a boil. Add cornstarch mixture. Reduce heat and simmer, stirring frequently until thickened. Be sure and bring your sauce to a boil before adding the cornstarch, otherwise the sauce may retain an unpleasant starchy taste.

Steps:

• Stir water, sugar, ketchup, pineapple, vinegar, red pepper flakes, soy sauce, steak sauce, and hot sauce together in a saucepan over medium heat. Remove 1/2 cup of the sauce to a small bowl; whisk cornstarch into the sauce in the bowl. Bring the sauce in the saucepan to a boil, stir the sauce with the cornstarch into the boiling sauce. Cook, stirring occasionally, until thickened, about 15 minutes. Remove from heat and allow to cool slightly before using.

Steps:

• In a small bowl, combine the brown sugar, vinegar, ketchup and soy sauce. Pour half into a large resealable plastic bag; add pork. Seal bag and turn to coat; refrigerate for 30 minutes. Set remaining marinade aside., Drain and discard marinade from pork. In a large skillet, cook pork in oil for 3 minutes. Add the onion, carrots, green pepper, garlic and ginger; saute until pork is tender. Add reserved marinade. Bring to a boil; cook for 1 minute. Stir in the pineapple. Serve with rice if desired. Freeze option: Cool pork mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet, stirring occasionally and adding a little broth or water if necessary. Serve over rice.

Steps:

• Stir pineapple chunks with juice, 3/4 cup water, rice vinegar, ketchup, brown sugar, soy sauce, and Worcestershire sauce together in a saucepan; bring to a boil, reduce heat to low, and cook at a simmer until the pineapple is tender, about 20 minutes.
• Pour pineapple mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Return mixture to saucepan and bring to a simmer.
• Whisk cornstarch and 2 tablespoons water together in a bowl until smooth; stir into the sauce. Increase heat to medium. Cook and stir sauce until thick, 2 to 3 minutes.

Steps:

• Combine all ingredients in a bowl. Cook the meat in a wok/frying pan. When ready add the sauce.
• Add some handfuls of stir fry veg and warm through.
• Serve with rice and enjoy

Steps:

• Mix juice and cornstarch.
• Heat oil in a small saucepan and add remaining ingredients and cornstarch mixture.
• Cook over medium to medium high heat, stirring until sauce thickens.

Steps:

• Combine all ingredients except the spring onion in a pan
• Simmer for 5 minutes
• Garnish with spring onion

Steps:

• Over medium heat bring Part 1 ingredients to a boil.
• Mix Part 2 ingredients and add to boiling mixture.
• Cook until bubbly and thick.
• Remove from stove and add Part 3 ingredients.
• This will keep in the refrigerator for weeks.
• Room temperature ketchup mixes easier than refrigerated.
• Serve warm.

Steps:

• Stir the cornflour into the water.
• Combine all ingredients in a small saucepan over a medium heat.
• Stir the mixture constantly and bring it to the boil. Continue to stir until the sauce thickens.
• Use immediately or store in an airtight container in the refrigerator.
• NOTE: For a thicker sauce add more cornflour eg to use as a dipping sauce.

Steps:

• Combine honey, soy sauce, vinegar, ketchup, and sugar in a small saucepan over medium heat. Cook and stir until sugar dissolves and sauce is heated through, about 5 minutes.