Ingredients with Measurements:
- 2 cups of corn kernels
- 1/2 cup of diced onion
- 1/2 cup of diced red bell pepper
- 1/4 cup of apple cider vinegar
- 1/4 cup of brown sugar
- 1/4 cup of ketchup
- 1 tablespoon of soy sauce
- 1 tablespoon of cornstarch
- 1/4 cup of water
- Salt and pepper to taste
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. In a pan over medium heat, sauté the onion and red bell pepper until they are soft and translucent.
2. Add the corn kernels to the pan and continue to sauté for 2-3 minutes.
3. In a blender or food processor, blend the sautéed vegetables until they are smooth.
4. In a separate bowl, whisk together the apple cider vinegar, brown sugar, ketchup, soy sauce, cornstarch, and water.
5. Pour the mixture into the pan with the sautéed vegetables and stir well.
6. Bring the mixture to a boil and then reduce the heat to low. Simmer for 5-7 minutes, stirring occasionally, until the sauce has thickened.
7. Season with salt and pepper to taste.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat for sautéing
- Low heat for simmering
Serving size:
- Makes approximately 2 cups of sauce
- Serving size: 1/4 cup
Nutritional information:
- Calories: 70
- Fat: 0.5g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 1g
Substitutions for ingredients:
- White vinegar can be used instead of apple cider vinegar
- White sugar can be used instead of brown sugar
- Tomato sauce can be used instead of ketchup
- Cornstarch can be substituted with flour or arrowroot powder
Variations:
- Add diced pineapple for a tropical twist
- Use green bell pepper instead of red for a milder flavor
- Add a pinch of red pepper flakes for some heat
Tips and tricks:
- Make sure to blend the sautéed vegetables until they are completely smooth for a silky sauce
- Adjust the sweetness and sourness of the sauce to your liking by adding more or less sugar and vinegar
- This sauce can be made ahead of time and stored in the refrigerator for up to a week
Storage instructions:
- Store the sauce in an airtight container in the refrigerator for up to a week
Reheating instructions:
- Reheat the sauce in a pan over low heat, stirring occasionally, until it is heated through
Presentation ideas:
- Serve the sauce as a dip for chicken nuggets or egg rolls
- Use it as a glaze for grilled pork chops or salmon
- Drizzle it over roasted vegetables or rice bowls
Garnishes:
- Chopped scallions
- Sesame seeds
- Chopped cilantro
Pairings:
- Grilled chicken
- Fried rice
- Stir-fried vegetables
Suggested side dishes:
- Steamed rice
- Stir-fried noodles
- Grilled vegetables
Troubleshooting advice:
- If the sauce is too thick, add a little more water to thin it out
- If the sauce is too thin, mix a little more cornstarch with water and add it to the pan
Food safety advice:
- Make sure to cook the sauce until it reaches a temperature of 165°F to ensure it is safe to eat
- Store the sauce in the refrigerator and discard any leftovers after a week
Food history:
- Sweet and sour sauce originated in China and has become a popular condiment in many Asian cuisines
Flavor profiles:
- Sweet, sour, and savory
Serving suggestions:
- Serve the sauce warm or at room temperature
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