Before I list the ingredients, I have to say that I know traditionally pineapple juice is used. However, I didn’t have any and was improvising over Christmas. This turned out gorgeous. so I had to share. I use it for stir fry as well as on its own as a rich dipping sauce. Also, it doesn’t have the bright orange color you are expecting from as sweet & sour sauce. If you use light brown sugar instead it will be paler although it might lack the richness the dark sugar gives. You can, of course, replace the juice I use with pineapple juice.
- 1 tbsp cornflour
- 1 tbsp water
- 1 cup of freshly squeezed orange juice (2 oranges depending on size)
- half a cup of lemon juice (freshly squeezed)
- 8oml rice vinegar
- 74g soft dark brown sugar (muscovado makes it very rich)
- 3tbsp Tomato sauce (ketchup)
- 1 tbsp Tamari or light soy sauce
- Mix the cornflour and water to form a paste. You might need slightly more water depending on the flour brand. Set to one side.
- In a saucepan warm all the other ingredients for about 3-4 minutes before adding the flour paste. Keep stirring over the heat to ensure there are no lumps and you have a smooth rich sauce.
- Have a taste and adjust the seasoning so that it’s balanced. Not too sweet yet sticky.
- If you are short on time, you can put everything into a small hand blender and whizz it all together. Pour it into your stirfry without doing step 2 as the wok will heat it through. However for a dipping sauce then you will need to warm it so that it thickens better.
- If I use this with pork or chicken. Thinly slice the meat, toss in cornflour and fry in a little hot oil in batches for about a minute until golden and crispy. Stir fry your veg and chopped pineapple before returning the meat to the wok, covering with the sauce for serving.
- The sauce will keep in an airtight container in the fridge for at least a week if not two. I make double the portion so I have some on standby.