Authentic Chinese Restaurant Sweet and Sour Sauce?

sweet and sour sauce

Ingredients

Juice from a 4 oz can of pineapple chunks or rings

¼ cup of tomato ketchup

¼ cup of distilled white vinegar

¼ cup of brown sugar

1½ tbsp of cornstarch

1 tbsp of Worcestershire sauce

½ tsp of garlic powder

¼ tsp of mustard powder

½ tsp of ground ginger

Method

Place all of the above ingredients together in a saucepan.

Mix together and cook over a medium-high heat, stirring continuously, until the sauce comes together and thickens.

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RE:

Authentic Chinese Restaurant Sweet and Sour Sauce?

Hi, does anyone have a recipe for sweet aned sour sauce - and one that ACTUALLY tastes like the sweet and sour sauce you get in chinese restaurants? I have tried a few different recipes, but none of them are anywhere near as nice as the real thing. Many thanks!

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!

Being a former chef and having worked in the Far East, the reddy/orange guck they serve at the US and Canadian restaurants is a North American made invention, true sweet and sour sauce is dark and sticky, not soupy and smeared all over the dish or swimming in it.

It is basically the same as the North American one, with the addition of soya sauce, hoisin, garlic and more tart with the black chinese vinegar, sweetened with rock sugar or palm sugar.

It is not as thick and gloopy, more a coating sauce, the one made here is a combination of water, white sugar, vinegar, a colour or some liquid from maraschino cherrys, and thickened with a cornstarch or tapoica starch slurry to make it clear.

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Well, authentic Chinese-American. It's a sauce that exists here. Actually, a lot of Chinese restaurant will tell you how they make it if you ask.

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You don’t need to exercise for long periods of time. Short, sharp sets of exercise will produce better results if you work hard. Get a skipping rope, skip for two min's, do push ups for 60 seconds or so, skip for two minutes, rest for one minute. Then change the push around something else like sit ups and also do the set again. Repeat it five times and it’s a simple, effective workout that will progress results than a long operate or swim.

The commercial sauce you typically get in restaurants is available at most big grocery markets and all commercial food suppliers.

The reason commercial sauce tastes different and has different texture is because it is commercially made in enormous quantities using corn sweeteners and food colouring. If that is what you really want, you can add clear corn syrup to white rice vinegar and lemon juice, then add drops of red and yellow food dye to achieve the saturated orange colour of the commercial product. Stir thoroughly or blend in a mixer, heat and serve.

True sweet and sour is supposed to have a balance of "yin" and "yang" which in this case means sweet and sour. You can achieve sour with lemons or vinegar or both. You can sweeten with honey, sugar ( of any type) or corn syrup.

The texture and colour is typically what most Westerners recognize as an "authentic" S&S sauce. However, it has about as much in common with truly authentic sweet and sour as the Bush administration has in common with honesty.

REAL sweet and sour is pungent, very sour, lightly sweetened and very thin. It is not the viscous syrupy goo that is typically served in Chinese Chain restaurants. It also is a light brown or lemony clear color, not bright orange. Good sweet and sour sauce is like any other good sauce in that it must be made fresh and in small batches to have maximum effect.

Here is the easy way to make pungent sweet and sour;

1 cup light soy sauce

1 cup fresh lemon juice ( concentrate is OK)

1 half cup white rice wine vinegar

mix together in glass container and chill for up to two days.

When ready to serve, mix in one half cup of powdered sugar for each cup of sauce. ( You can serve a little at a time)

This mixture heats OK in a microwave on LOW.

DO NOT OVER HEAT!

stir and serve.

If you or your guests are psychologically addicted to the bright childish orange color, just add yellow food coloring ( one drop is plenty) then lightly mix in a touch of red. If you need the thick gooey texture, substitute corn sweetener for sugar.

Though if you are going to do that, you might as well save the trouble and buy the commercial crap.

If it sounds as though I have something against the commercial sauce, I do. It is a disgusting snot-like gelatinous day-glow orange tooth-rotting cover up. It has no relationship to nutrition or flavor or even anything we can properly call "food."

That stuff was invented to disguise bad flavor in questionable old meat, and THAT the one thing it does very well: cover up bad food smells and flavors.

The typical "sweet and sour " anything in commercial Chinese restaurants is nothing but discarded cheap chicken parts that have been hammered by a machine, dunked in falls of fat-laden breading, deep-fried, then dipped in copious quantities of translucent-orange sickeningly-sweet syrup.

REAL "sweet and sour" is a succulent delicacy that enlivens the taste buds and perplexes the palette with ever-changing refreshing flavors. All good food is always made with the freshest ingredients. Chefs from every culture recognize that a sauce must enhance flavor not mask it. That is why smart people of every culture know that whenever a food is steeped in sticky sauces or slathered with gravies, the food is suspect.

There are literally thousands of subtle variations on the basic "sweet and sour" ... all of them good for something. Perhaps it would behoove you to try several more and reeducate your palette instead of trying to find a way to imitate an imitation of bad sauce.

in commercial sauces the add msg, mono sodiam glutamate which makes everything taste good, but is not too healthy

my sauce recipe is as follows,

in a small pan heat these:

soy sauce,

lime juice,

squirt of tomato ketchup,

touch of mustard,

honey,

salt and pepper,

corn flour to thicken.