Sweet-and-Sour Dipping Sauce
Published December 20, 1997
- Total Time
- 10 minutes
- Rating
- Comments
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Ingredients
1 ½ tablespoons rice vinegar
2 tablespoons sugar
1 tablespoon quality ketchup
1 teaspoon soy sauce
¼ cup water
1 tablespoon corn or peanut oil
1 ½ teaspoons minced garlic
1 teaspoon minced fresh ginger
1 teaspoon cornstarch dissolved in 1 tablespoon cold water
Nutritional analysis per serving
34 grams carbs; 258 calories; 6 grams monosaturated fat; 4 grams polyunsaturated fat; 2 grams saturated fat; 14 grams fat; 449 milligrams sodium; 1 gram protein; 29 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the rice vinegar, sugar, ketchup, soy sauce and water in a small bowl, stirring to dissolve the sugar. Set aside.
- Step 2
Heat a small, heavy saucepan. Add the oil and swirl to glaze the bottom of the pan. When the oil is hot enough to sizzle a piece of garlic, add the garlic and ginger and stir gently until fragrant, 10 to 15 seconds, adjusting the heat so they sizzle gently without browning. Add the sugar mixture, stir to blend, then raise the heat to bring the mixture to a bubbly simmer, stirring.
- Step 3
Reduce the heat to medium-low; stir the cornstarch and water to recombine it and add it to the pan. Stir until the mixture thickens and becomes glossy, about 20 seconds. Turn off the heat and cover the pot to keep the sauce warm until ready to serve. The sauce can be made ahead, stored in the refrigerator and then reheated.
Private Notes
Comments
This makes a ridiculously tiny amount--quadruple it.
This makes a ridiculously tiny amount--quadruple it.
kk, What do you want to do, drink the stuff? This is quite enough for a hefty batch of egg rolls!