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Nutritional Info
  • Servings Per Recipe: 60
  • Amount Per Serving
  • Calories: 16.0
  • Total Fat: 0.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 0.1 mg
  • Total Carbs: 4.1 g
  • Dietary Fiber: 0.1 g
  • Protein: 0.1 g

View full nutritional breakdown of Sweet and Sour Sauce calories by ingredient
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Sweet and Sour Sauce

Submitted by: TRAVISTOLER
Sweet and Sour Sauce

Introduction

According to sources, the Cantonese originally came up with the idea of merging these two very different flavors, although it is unclear when the idea originated or what led to its invention. Some believe that pork flavored with sweet and sour sauce was actually created to satisfy foreign tastes. Whether or not that is true, sweet and sour dishes remain very popular in China. According to sources, the Cantonese originally came up with the idea of merging these two very different flavors, although it is unclear when the idea originated or what led to its invention. Some believe that pork flavored with sweet and sour sauce was actually created to satisfy foreign tastes. Whether or not that is true, sweet and sour dishes remain very popular in China.
Number of Servings: 60

Ingredients

    6 fresh apricots or 2 canned apricots
    1 cup cane sugar
    1/8 cup rice vinegar or white distilled vinegar
    1 dash crushed red pepper
    1 tsp ginger
    corn starch

Directions

Peel and core apricots. Puree apricots and combine with vinegar and bring to a boil. Stir in remaining ingredients, and simmer. Add corn starch diluted in cold water to thicken.

Notes
For other variations you might try replacing or adding to the apricots with pineapple, mango, or other sweet fruits.

It may be desirable to vary the quantities of sugar and/or vinegar in the recipe to either increase or reduce the sweetness of the sauce. Additionally you can vary the amount or type of spicy hot sauce or peppers. In fact, differences in the flavor of sweet and sour dishes are found throughout China, with Cantonese dishes tending to be sweeter than those found in other regions.

Number of Servings: 60

Recipe submitted by SparkPeople user TRAVISTOLER.






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