Chinese-Style Sweet and Sour Sauce

Many of us have one or two commercially made sauces in the fridge, but if you have the time and inclination, here’s a popular sauce you can easily make yourself! As a great compliment to fish, poultry, or Chinese food, this chunky sauce should be used within 10 days because of the fresh tomato and bell pepper it contains. 

Chinese-Style Sweet and Sour Sauce:

½ tsp. (2.5 mL) finely chopped fresh ginger or ¼ tsp. (1.25 mL) dried ginger 

¼ c. (60 mL) honey

½ c. (125 mL) water

¼ c. (60 mL) white vinegar

2 tbsp. (30 mL) soy sauce

1 tbsp. (15 mL) cornstarch or tapioca starch

1-½ tsp. (7.25) canola or peanut oil

1 small garlic clove, minced fine

¼ c. (60 mL) chopped green bell pepper (“capsicum”)

¼ c. (60 mL) chopped onion

½ c. (125 mL) canned pineapple chunks, drained (or use fresh)

1 small tomato, peeled, chopped, and seeded

Prepare all ingredients in advance. In small bowl, combine ginger, honey, water, vinegar, and soy sauce. Set aside. In second small bowl, combine starch with 2 tbsp. (30 mL) cold water. Set aside. Heat oil in wok or skillet over medium heat. Sauté garlic in oil until lightly browned. Add bell pepper and onion to skillet, sautéeing just until onion is soft and translucent. Add ginger-honey-soy mixture, cooking 1 min. over medium heat. Gradually stir starch mixture into sauce. Add pineapple and tomato. Cook 6-to-8 min., until sauce thickens.