Who does not love pork or chicken sweet and sour when you go to a Chinese restaurant!
Nowadays you can find ready sauce in the supermarkets around the corner. But can you be really sure that they do not use some kind of preservatives even if they say so! I am often wondering how cooked food can be kept unchilled for months.
My son loves sweet and sour sauce with fried chicken breast and spaghetti. So I decided to make the sauce myself according to the ingredients listed on the glass of the ready-to-use sauce of the well-known famous “relative” we often see in the commercial block on TV. But without preservatives!
But you do not necessarily need to eat it with meat. This recipe is even ideal for vegetarians and vegans.
1 can pineapple
1 medium carrot
1 can tomatoes (400 gr)
1 green paprika
1 red paprika
1 can bamboo sprouts
2 Tbsp ginger powder
½ cup brown sugar
1 cup vinegar
1 cup pineapple juice (from the can)
2 tsp salt
1 Tbsp oil (I prefer olive oil as it is the most healthy but sunflower oil will do aswell)
2 Tsp. soya sauce
1 tsp. sweet paprika powder
4 Tbsp cornstarch
Cut the pineapple into pieces, the scallions into rings, the carrot into small stripes and the paprika into cubes.
In a large pot heat the oil and fry the vegetables and pineapple on medium heat until soft.
Blend the tomatoes in a blender and combine with the vegetables. Add the vinegar, pineapple juice, salt, soya sauce and paprika powder. Let simmer until vegetables are soft.
Dissolve the cornstarch in some water and combine with the sauce, let boil down a bit.
My tip: Fill the still hot sauce into jars, lose well and let cool. The amount is enough for two times. You can keep it in the fridge for at least one month (if you did not eat it before)