Ingredients with Measurements:
- 1/4 cup Chinese Pistache nuts, finely chopped
- 1/4 cup rice vinegar
- 1/4 cup brown sugar
- 1/4 cup ketchup
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1/4 cup water
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon red pepper flakes (optional)
Special equipment needed:
- Small saucepan
- Whisk
Step-by-step instructions:
1. In a small saucepan, combine rice vinegar, brown sugar, ketchup, soy sauce, garlic powder, onion powder, and red pepper flakes (if using). Whisk until well combined.
2. In a small bowl, whisk together cornstarch and water until smooth. Add to the saucepan and whisk until well combined.
3. Place the saucepan over medium heat and bring the mixture to a boil, whisking constantly.
4. Reduce the heat to low and let the sauce simmer for 5-7 minutes, or until it thickens and becomes glossy.
5. Remove the saucepan from the heat and stir in the chopped Chinese Pistache nuts.
6. Let the sauce cool for a few minutes before serving.
Time:
Preparation time: 5 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
Makes about 1 cup of sauce. Serving size is 2 tablespoons.
Nutritional information:
Per serving (2 tablespoons):
Calories: 60
Total Fat: 1g
Saturated Fat: 0g
Cholesterol: 0mg
Sodium: 240mg
Total Carbohydrate: 13g
Dietary Fiber: 0g
Total Sugars: 10g
Protein: 1g
Substitutions for ingredients:
- Chinese Pistache nuts can be substituted with other nuts, such as cashews or peanuts.
- Rice vinegar can be substituted with apple cider vinegar or white vinegar.
- Brown sugar can be substituted with honey or maple syrup.
- Ketchup can be substituted with tomato sauce or tomato paste.
- Soy sauce can be substituted with tamari or coconut aminos.
- Cornstarch can be substituted with arrowroot starch or potato starch.
Variations:
- Add diced pineapple or bell peppers for a fruity or colorful twist.
- Use this sauce as a marinade for chicken or pork before grilling or baking.
- Add a tablespoon of hoisin sauce for a deeper flavor.
Tips and tricks:
- Whisk the cornstarch and water mixture well to avoid lumps in the sauce.
- Adjust the amount of red pepper flakes according to your taste preference.
- Store leftover sauce in an airtight container in the refrigerator for up to a week.
Storage instructions:
Store leftover sauce in an airtight container in the refrigerator for up to a week.
Reheating instructions:
Reheat the sauce in a small saucepan over low heat, whisking constantly, until heated through.
Presentation ideas:
Serve the sauce in a small bowl or ramekin alongside your favorite Chinese dishes, such as egg rolls or stir-fry.
Garnishes:
Garnish with chopped green onions or sesame seeds for added flavor and texture.
Pairings:
This sauce pairs well with Chinese dishes such as fried rice, lo mein, or sesame chicken.
Suggested side dishes:
Serve with steamed vegetables or a side of rice.
Troubleshooting advice:
- If the sauce is too thick, add a tablespoon of water at a time until desired consistency is reached.
- If the sauce is too thin, whisk in a teaspoon of cornstarch at a time until desired thickness is reached.
Food safety advice:
Make sure to use clean utensils and cookware when preparing this sauce. Store leftovers in the refrigerator and discard any that have been left out at room temperature for more than 2 hours.
Food history:
Sweet and sour sauce is a popular condiment in Chinese cuisine, often used as a dipping sauce or marinade. It is believed to have originated in the Guangdong province of China and has since become a staple in Chinese-American cuisine.
Flavor profiles:
This sauce has a sweet and tangy flavor with a hint of nuttiness from the Chinese Pistache nuts.
Serving suggestions:
Serve this sauce alongside your favorite Chinese dishes for a burst of flavor.
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Region: Chinese