Sweet and Sour Sauce
Sweet and Sour Sauce
2 tablespoons vegetable oil
4 scallions, white parts and 2 inches of green tops, chopped
2 garlic cloves, minced
2 tablespoons grated fresh ginger
1/2 cup finely chopped fresh pineapple
1/2 cup rice vinegar
1/3 cup ketchup
1/4 cup firmly packed dark brown sugar
2 tablespoons Chinese chili paste with garlic
1 tablespoon soy sauce
1 tablespoon cornstarch
1. Heat
oil in a small saucepan over medium-high heat. Add scallions, garlic,
and ginger, and cook, stirring frequently, for 3 minutes, or until
scallions are translucent.
2. Add
pineapple, vinegar, ketchup, sugar, chili paste, and soy sauce to the
pan, and stir well. Bring to a boil over medium-high heat, stirring
occasionally. Reduce the heat to low, and simmer sauce, uncovered, for 5
minutes.
3. Combine
cornstarch and 1 tablespoon water in a small cup, and stir well. Add
mixture to the pan, and cook for 1 minute, or until slightly thickened.
Serve sauce at room temperature or chilled.
Note: The sauce can be refrigerated up to 1 week.
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