Restaurant style Chinese sweet and sour sauce. Does anyone know how to make it exactly please?

2 tbsp cornflour

5 tbsp vinegar

2 teaspoons soy sauce

3-4 tblsp brown sugar

1/2 pint chicken stock

1 (14oz can pineapple pieces)

1 tin chopped tomatoes (I prefer to liquidise these before I use them)

1 red pepper (seeded and sliced)

1 carrot (Sliced into julien style)

In a pan blend the cornflour with a little cold water, stir in the vinegar, soy sauce, sugar and chicken stock. Bring slowly to the boil stirring until mixture thickens, stir in the pineapple and tomatoes, red pepper and carrot.

If you want it thicker add more cornflour.

Here you go this was given to my father by a Chinese-American cook who teaches this style cooking in Sonoma County, Ca Dad's Sweet and Sour Sauce Don Herzog, Dave’s Dad 1 c. sugar 1 c. rice vinegar ¼ c. catsup 1 Tbs. Worcestershire sauce 1 Tbs. corn starch + 2Tbs. water, mixed together In a small sauce pan, add all ingredients except for corn starch and water mixture. Bring to a simmer add corn starch mixture, stirring consistently to thicken. Serve warm. Very simple and Tastes way better than the bottled stuff!

Hi, heres a receipe I have used - you can then add bits of pineapple and pepper if you wish

INGREDIENTS:

* 1 cup white vinegar

* 1/3 cup sugar

* 1 tablespoon ketchup

* 1 tablespoon vegetarian Worcestershire Sauce (such as Lea & Perrins vegetarian Worcestershire Sauce)

* 1/4 teaspoon salt

* 1/4 teaspoon Monosodium glutamate (MSG) or corn flower

PREPARATION:

Combine the ingredients and bring to a boil, stirring.

* 1/3 cup white or rice vinegar

* 4 TB brown sugar

* 1 TB ketchup

* 1 tsp soy sauce

* 2 teaspoons cornstarch mixed with 4 teaspoons water

PREPARATION:

Mix the vinegar, brown sugar, ketchup, and soy sauce together and bring to a boil in a small pot. Mix together the cornstarch and water, add to the other ingredients and stir to thicken.

(If desired, you can add 1 green pepper, cut into chunks, and pineapple chunks as desired after adding the cornstarch.

For a thicker sauce, increase the cornstarch to 4 teaspoons while keeping the water constant.)

Go to the Foodnetwork.com on the Emeril. The episode: Emeril, please help, on 7-13-2007 had a recipe for sweet and sour sauce, this might help. It was with the recipe for eggrolls. I did not try it yet but it sure looked good.

i have a friend who used to work for a chinese restaurant. he taught me his own version then i added a little pineapple juice to it.

key ingredients

vinegar (any white vinegar will do. sugarcane vinegar wil be best!)

ketchup (tomato based please not banana ketchup)

sugar

water

make the sauce but try to use pineapple juice instead of the water.

then put in red and green bell peppers, canned pineapples, and sliced onions in the pan and let it cook in the sauce.

top over your breaded meat (so the sauce will actually stick nicelt to your meat) and your done!

hope i helped!

I don't understand why you would want to even eat that stuff. That thing is so nasty and so un-Chinese.

the authentic sweet &sour sauce is never bright red!!

The red coloring is not ketchup...it's probably grenadine (which is made from pomegranates) syrup.

They use vinegar in it to give it that sweet and sour taste. (The syrup is sweet)

They also use corn starch to thicken it.