1 of 2 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (about) cup of sauce 385g Recipe makes 1 (about) cup of sauce) |
||
| Calories 368 | ||
| Calories from Fat 0 | (0%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.1g | 0% | |
| Saturated Fat 0.0g | 0% | |
| Monounsaturated Fat 0.0g | ||
| Polyunsaturated Fat 0.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 8709mg | 362% | |
| Potassium 450mg | 12% | |
| Total Carbohydrate 85.2g | 28% | |
| Dietary Fiber 0.7g | 2% | |
| Sugars 81.1g | ||
| Protein 7.7g | 15% | |
Sensei's Japanese Sweet & Sour Sauce
1 (about) cup of sauce
Ingredients
- 4 tablespoons vinegar
- 4 tablespoons soy sauce
- 6 tablespoons brown sugar
- 2 teaspoons salt
- 2/3 cup water
- 1 dash garlic powder
- 1 dash ginger (dry powder or fresh grated)
- cornstarch, to thicken
Directions
1
Mix vinegar, soy sauce, sugar, salt, water, garlic, and ginger in small sauce pan.2
Heat on stove, use cornstarch to thicken if you want it thick.3
If you want to stir-fry with it, you don't have to add the cornstarch and thicken it up.4
If you do thicken it, you can use it as a dipping sauce.
Questions about this recipe?
Spot an error in this recipe?
More recipes like this one:
Wakame Seaweed and Okra Sunomono
Try these recipes on Food Network:
Lemon-Garlic Chick Pea Dip with Veggies and Chips
Browse similar recipes by category
- Course > Appetizers > Dips
- Course > Condiments, etc. > Sauces > Savory Sauces
- Cuisine > Asian > Eastern > Japanese
- Preparation > Time to Make > < 15 mins
- Preparation > Simple
- Preparation > Equipment > Stove Top
- Preparation > Number of Servings
- Preparation > Technique > Stir-fry
- Occasion > Holiday/Event > Historical/Traditional
- Dietary > Lighter Fare
- Dietary > Low in... > Low Fat
- Dietary > Low in... > Low Cholesterol
- Dietary > Low in... > Low Sat. Fat
- Dietary > Low in... > Low Calorie
- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
From: petlover
On Jul 1, 2008
Really great — I served this with panko chicken-- sort of reminds me of ponzu sauce--but better. Thanks for the great recipe!
From: Linda Thomas
On Jun 4, 2007
Great tasting sauce. Thickened it to use with eggrolls. I will certainly make again. Thanks for sharing this simple to make sauce.
From: JustEmma
On Sep 22, 2006
This made a great stir-fry sauce for noodles. I made a couple of changes to the recipe, substituting Chinese cooking wine for the vinegar and not thickening the sauce with cornstarch as it was being stir-fried with. I also used fresh garlic and added some finely sliced red chilli. Very tasty!
ideas from Recipezaar
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2008 Scripps Networks, Inc. All rights reserved