Thursday, March 8, 2018

Homemade Sweet and Sour Sauce [No Sugar Added]

This sweet and sour sauce is ideal to dip baked egg rolls into!

Makes about 1 cup of sauce.
2 T rice wine vinegar
1 T Mirin or Japanese rice wine
juice from a 15-oz can of unsweetened pineapple, reserve the fruit
1/4 cup date syrup (optional: use brown sugar)
2 t low-sodium soy sauce
2 T finely chopped red bell pepper
2 T finely chopped pineapple (from the can you drained)
a pinch of red chili flakes (or more if desired)
1 T of non-GMO cornstarch or arrowroot powder

In a small saucepan, bring the vinegar, rice wine, pineapple juice, date syrup, soy sauce, chopped red bell pepper, and chopped pineapple to a low rolling boil. Cook until the peppers are tender. Add in the chili flakes. Then, in a very small bowl, mix the cornstarch with 1 T. of cold water and stir to create a thickening slurry. Add to the sauce mixture to thicken. Taste for sweetness. Add more date syrup if it's not sweet enough for you.

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