Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

asian essentials: versatile sweet & sour sauce

Andy59 avatar
Recipe by
Andy Anderson !
@Andy59
Wichita, KS

I call this recipe versatile, because you can vary the ingredients to produce your own “perfect” sweet & sour sauce. I love it on pork, beef, and it is awesome on shrimp, and other seafood. This version has a bit of heat, a bit of sweet, and the perfect amount of sour. Easy/Peasy to make, and will keep in the fridge for 4 – 6 weeks… Assuming that it lasts that long. The main photo shows some sautéed shrimp using this amazing sauce. So, you ready… Let’s get into the kitchen.

yield serving(s)
prep time 10 Min
cook time 10 Min
method Stove Top

Ingredients For asian essentials: versatile sweet & sour sauce

  • PLAN/PURCHASE
  • 1 Tbsp
    grapeseed oil
  • 1/2 md
    red bell pepper, seeded and finely chopped
  • 1 c
    pineapple juice
  • 2 tsp
    arrowroot powder, or cornstarch
  • 1/2 c
    rice vinegar
  • 1/2 c
    coconut sugar
  • 1/4 c
    ketchup, homemade, if possible
  • 1 tsp
    salt, kosher variety, or to taste

How To Make asian essentials: versatile sweet & sour sauce

  • 1
    PREP/PREPARE
  • 2
    You will need a small saucepan, and a jar with a tight-fitting lid.
  • 3
    Okay, truth be told, the ketchup is an American addition to this traditional sauce. It was added to give it a more “red” color. Although there are other ways to make it look red (red dye, beet juice), I think a good organic ketchup adds a nice flavor addition to this sauce.
  • 4
    Gather your ingredients (mise en place).
  • 5
    Add the grapeseed oil to a saucepan over medium heat, wait a few minutes, and then add the red bell pepper, and sauté until soft, but not browned, about 3 – 5 minutes.
  • 6
    While the pepper is sautéing whisk the arrowroot powder, or cornstarch into the pineapple juice.
  • 7
    Add the remainder of the ingredients (including the pineapple juice) to the saucepan, and combine.
  • 8
    Allow to simmer until it begins to thicken, about 10 minutes.
  • 9
    Take off the heat, and allow to fully cool, before placing in a sealed jar, in the fridge, until ready to use.
  • 10
    Chef’s Tip: If you want a smoother sauce, run it through a blender before storing. I prefer it that way.
  • 11
    PLATE/PRESENT
  • So yummy
    12
    Use with steak, pork, seafood, anyplace you want a distinctive sweet/sour sauce. Enjoy.
  • Stud Muffin
    13
    Keep the faith, and keep cooking.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT