Sweet and Sour Sauce
Sweet and sour sauce – what a delight, especially when homemade! This staple in Chinese cuisine has a history tracing back thousands of years ago, when it was still simply a fish sauce. Over time, it has become a favorite in kitchens worldwide, especially when paired with dishes like pork, chicken, or soy-based alternatives.
The magic of sweet and sour sauce lies in its perfect balance between sweetness giving ingredients and sourness giving ingredients. Typically made with vinegar, sugar, ketchup, soy sauce and cornstarch today, it combines to create a glossy sauce that coats soy chunks and pineapple pieces in a mouthwatering glaze. I use agave syrup instead, and we don’t miss anything! On the contrary, it feels so nicely soft in our stomachs… The ketchup is simply replaced by tomato puree, as all other ingredients of ketchup are part of the sweet sour sauce anyway.
Whether you’re cooking with tender pieces of false pork, chicken, or a plant-based soy alternative, it always makes a super delicious meal.
I hope, this recipe brings you to a high state of culinary enjoyment:-)
Much love
Sweet and Sour Sauce
Ingredients
- 2 1/2 tsp cornstarch
- 4 tbsp soy sauce
- 4 tbsp vinegar
- 1 tbsp tomato sauce
- 4 tbsp agave nectar
- 120 ml water
Instructions
- Mix the cornstarch and the soy sauce until the starch has dissolved. Add the other ingredients.
- Bring the mixture to a boil and let it thicken, stirring regularly.