Pete’s Cantonese Sweet & Sour Sauce
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.
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- 2 Tbsp. Sesame Oil
- 1 Tbsp. Garlic, chopped
- 1 Tbsp. Fresh Ginger, Minced
- 1/2 cup Sweet Onion, diced in 1″ pieces
- 1/2 cup Red Bell Pepper, cut in 1″ pieces
- 1/2 cup Green Bell Pepper, cut in 1″ pieces
- 1 cup Pineapple Juice
- 1/2 cup Orange Juice
- 1/2 cup Ketchup
- 2 Tbsp. Teriyaki Sauce
- 1/4 cup Maraschino Cherry Juice
- 1/4 cup Sweet Pickle Juice
- 1/4 cup Rice Wine Vinegar
- 1/2 cup Sugar
- 1 cup Pineapple Chunks, 1″ pieces
- 1/4 cup Marashino Cherries, stemmed, cut in half
- 1/4 cup Baby Sweet Pickles, cut in 1/2″ pieces
- 2 Tbsp. Green Onion, cut in thin bias slices
- Saute the garlic, ginger, onions and peppers in the sesame oil until softened.
- Add the pineapple juice, orange juice, ketchup, teriyaki sauce, cherry juice, pickle juice, rice wine vinegar and sugar and bring to a simmer.
- Stir in the pineapple chunks, cherries, pickles and green onions. Simmer 1 minute.
- 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.
- Stir in sesame seeds.
- Adjust seasoning with salt as desired.
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.
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.
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