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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 10 |
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I love the pinkish red sweet and sour sauce that is served in Chinese restaurants...I have tried dozens of recipes and been disappointed so I made this one by trial and error...this is the closest I have come to getting that flavor. Ingredients:
1/3 cup white vinegar |
1 cup water |
3/4 cup sugar |
1/8 teaspoon salt |
1/8 teaspoon msg |
1/8 teaspoon white pepper |
1/8 teaspoon tabasco sauce |
2 tablespoons cornstarch |
2 tablespoons water |
1/2 teaspoon worcestershire sauce |
3 tablespoons ketchup |
1/2 teaspoon ginger paste, minced ginger or 1/2 teaspoon fresh minced ginger |
1 tablespoon olive oil |
Directions:
1. Over medium heat bring Part 1 ingredients to a boil.
2. Mix Part 2 ingredients and add to boiling mixture.
3. Cook until bubbly and thick.
4. Remove from stove and add Part 3 ingredients.
5. This will keep in the refrigerator for weeks.
6. Room temperature ketchup mixes easier than refrigerated.
7. Serve warm.
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