Pete’s Cantonese Sweet & Sour Sauce

Share This Recipe

Use the buttons below to share this recipe on popular social networks, print, or email it to a friend.
facebooktwittergoogle_pluspinterestmail
Pete's Cantonese Sweet & Sour Sauce
Serves 6
As much as I would like to tell you there's only one authentic Sweet & Sour sauce recipe and that I have it, that's no truer than there being 1 authentic recipe of ANY sauce.
Write a review
Print
Ingredients
  1. 2 Tbsp. Sesame Oil
  2. 1 Tbsp. Garlic, chopped
  3. 1 Tbsp. Fresh Ginger, Minced
  4. 1/2 cup Sweet Onion, diced in 1" pieces
  5. 1/2 cup Red Bell Pepper, cut in 1" pieces
  6. 1/2 cup Green Bell Pepper, cut in 1" pieces
  7. 1 cup Pineapple Juice
  8. 1/2 cup Orange Juice
  9. 1/2 cup Ketchup
  10. 2 Tbsp. Teriyaki Sauce
  11. 1/4 cup Maraschino Cherry Juice
  12. 1/4 cup Sweet Pickle Juice
  13. 1/4 cup Rice Wine Vinegar
  14. 1/2 cup Sugar
  15. 1 cup Pineapple Chunks, 1" pieces
  16. 1/4 cup Marashino Cherries, stemmed, cut in half
  17. 1/4 cup Baby Sweet Pickles, cut in 1/2" pieces
  18. 2 Tbsp. Green Onion, cut in thin bias slices
  19. 3 Tbsp. Cornstarch
  20. 1/3 cup Cold Water
  21. 1 Tbsp. Sesame Seeds
  22. 1/4 tsp. Crushed Red Pepper Flakes
Instructions
  1. Saute the garlic, ginger, onions and peppers in the sesame oil until softened.
  2. Add the pineapple juice, orange juice, ketchup, teriyaki sauce, cherry juice, pickle juice, rice wine vinegar and sugar and bring to a simmer.
  3. Stir in the pineapple chunks, cherries, pickles and green onions. Simmer 1 minute.
  4. Dissolve the cornstarch in the water and add to the sweet & sour sauce mixture. Bring to a simmer. The sauce should have a medium thick, glossy appearance.
  5. Stir in sesame seeds.
  6. Adjust seasoning with salt as desired.
Notes
  1. After making the sauce, it will store nicely in your refrigerator for up to 2 weeks in a storage container with a tight fitting lid.
  2. Like the Cantonese, you can enjoy this delicious sauce with sauteed fish, shrimp, pork or chicken by simply dipping in a Tempura batter (we sell one at Nino's) and then flash frying in hot oil.
Nino Salvaggio http://www.ninosalvaggio.com/