Sweet-and-Sour Sauce

By cacelias

This recipe captures the sparkling flavors of sweet-and-sour dishes. You'll want lots of rice, noodles, couscous, or grains with which to savor the sauce. You can make this with chicken, shrimp or tofu, adjusting the cooking time according to which protein you choose.

Recipe from Nancie McDermott, "Quick and Easy Chinese"

Ingredients

• For the Sauce:
• 2 tablespoons water
• 2 teaspoons cornstarch
• 1/4 cup chicken stock or vegetable stock
• 2 tablespoons white vinegar
• 2 tablespoons sugar
• 2 tablespoons ketchup
• 1 tablespoon pineapple juice from canned pineapple chunks, or orange juice
• For the Sweet-and-Sour Chicken:
• 2 tablespoons dry sherry or Shaoxing rice wine
• 1 tablespoon soy sauce
• 1 teaspoon salt
• 2 tablespoons vegetable oil
• 1 tablespoon chopped fresh ginger
• 2 teaspoons chopped garlic
• 3/4 cup coarsely chopped red and green peppers
• 1/2 cup coarsely chopped onion
• 1/2 cup canned pineapple chunks
• 3 tablespoons chopped green onion

Preparation

Step 1

In a small bowl, combine the water and cornstarch, and stir to mix them well. Set aside. Combine the chicken stock, vinegar, sugar, ketchup, and pineapple juice in a small saucepan. Stir with a fork or a whisk to combine everything well. Bring to a gentle boil over medium heat and cook 1 minute. Stir in the cornstarch mixture and cook just until the sauce becomes shiny and thickened. Remove from the heat and keep warm.

FOR SWEET-AND-SOUR CHICKEN:

Combine 2 tablespoons dry sherry or Shaoxing rice wine, 1 tablespoon soy sauce, and 1 teaspoon salt in a small bowl.

Heat a wok, or a large deep skillet, add 2 tablespoons vegetable oil and swirl to coat the pan. Add 1 tablespoon chopped fresh ginger and 2 teaspoons fresh chopped garlic, toss well, and cook until fragrant, about 15 seconds. Add 3/4 cup coarsely chopped red and green bell peppers, and 1/2 cup coarsely chopped onions and cook, tossing often, until fragrant and beginning to wilt. Add 1/2 cup canned pineapple chunks and cook 1 minute more. Scoop the mixture onto the serving platter, leaving as much liquid behind as possible, and set aside.

Add the sherry-soy sauce mixture to the pan and mix well. Return the bell pepper mixture to the pan and toss to mix everything together well. Add the sweet and sour sauce and cook, tossing often, until all the ingredients are evenly seasoned. Add the chicken, and 3 tablespoons green onion and toss again. Transfer to a serving platter and serve immediately.