Monday, September 8, 2014

3 Minute Sweet & Sour Dipping Sauce

3 Minute Sweet & Sour Dipping Sauce
My daughter's Godmother often has us over for dinner, and Spring Rolls are often a special little extra that she makes just for me when others are having meat. The other night, she sent us home with a nice box full. When I went to heat them to serve them for dinner tonight,
I discovered that I had no appropriate sauce. Nor did I have the Pineapple Juice that is a featured ingredient in the Sweet & Sour recipe I had on hand.

So, I did an Internet search, and from a recipe on Food.com (which was not vegan, nor did it quite match my tastes - but it was a great starting place), I created my own super-quick, no pineapple juice, microwavable Sweet & Sour Dipping Sauce. It can easily be whipped up from ingredients that most homes have on hand most of the time. And, it was a big hit : )

This recipe calls for boiling a sugary liquid in the microwave. For that reason, you'll need a larger cup than you might expect for the amount of liquid (I used a largish microwavable teacup). You'll also want to use care not to spill the boiling liquid on yourself when removing it to stir it, etc.

A little of this goes a long way - the small batch here satisfied our small family & was sufficient for about a dozen Spring Rolls.


3 Minute Sweet & Sour Dipping Sauce
Stir Together in large microwaveable cup:


1 Tablespoon Water
1 Tablespoon Catsup (or, Ketchup, if you prefer ; )
1 Tablespoon Soy sauce
3 Tablespoons Sugar
2 Tablespoons Vinegar (I used Rice Vinegar)
1 teaspoon Tapioca Starch (Or Cornstarch)

Microwave 30 Seconds, Stir, and microwave 30 more seconds, or till very bubbly. Stir. If needed, microwave another 30 seconds. Stir & Serve. 

Large Batch 3 Minute Sweet & Sour Dipping Sauce
Stir Together in large microwaveable cup:


1/4 Cup Water
1/4 Cup Catsup (or, Ketchup, if you prefer ; )
1/4 Cup Soy sauce
3/4 Cup Sugar
1/2 Cup Vinegar (I used Rice Vinegar)
1 Rounded Tablespoon Tapioca Starch (Or Cornstarch)

Microwave 30 Seconds, Stir, and microwave 30 more seconds, or till very bubbly. Stir. Repeat 30 second increments, stirring each time the microwave stops, until the mixture is very bubbly. (Total cooking time should be less than 2 minutes) Stir & Serve. 

Note: If you have no microwave, this can be cooked in a small saucepan on the stove top. Stir it constantly until it boils - which won't take long. 

This is being shared on 
Penny Pinching Party 
In & Out of the Kitchen 




5 comments:

  1. Thanks for posting this! I've been on a sauce kick lately! This sounds perfect! I heard Arrowroot can be used as a substitute for Cornstarch...have you found that to be the case, too! I think I have SOME Cornstarch at home...or Arrowroot...I can never totally remember until I go to use it! LOL

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    Replies
    1. Yes! You CAN use arrowroot powder in place of cornstarch or tapioca starch : ) I use Tapioca Starch for nearly everything, because it is inexpensive and produces a great "mouth-feel" But I used to use arrowroot, and it is also very good. I quit using arrowroot when I discovered that the brand I was buying was *really* cornstarch (it said arrowroot on the label, then on the list of ingredients, it said cornstarch - very strange) . Anyway, long story - your arrowroot should work great : )

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  2. I pinned this for later... and I have some stir fried cabbage and rice this would go well on. Thanks, Anna.

    ReplyDelete
  3. I remember dad making sweet and sour sauce with vinegar, ketchup and sugar. :)

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  4. This is great! I've always wanted to make my own at home but never been inspired to and now I am :-) Thanks!

    ReplyDelete

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