1 of 3 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 cups 387g Recipe makes 2 cups)
Calories 428
Calories from Fat 2		(0%)
Amount Per Serving		%DV
	Total Fat 0.3g	0%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 8mg		0%
Potassium 165mg		4%
Total Carbohydrate 109.7g		36%
	Dietary Fiber 1.7g	6%
	Sugars 103.1g
Protein 0.9g		1%
how is this calculated?

Menus using this recipe:

Weekend with Family and Friends

~Nimz~

Asian Dinner Party

design*girl

Sweet and Sour Sauce

Recipe #216107 | 30 min | 10 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: ~Nimz~
Mar 10, 2007

This is actually Dave's recipe that he has been making for years. It was served at my step-daughter's grandmother's restaurant many, many years ago. We love it. If it is too tart for you adjust with a little extra sugar

2 cups (change servings and units)

Ingredients

1 cup water
1 cup sugar (substitute more according to your taste)
1 cup rice vinegar
1 (2 ounce) jar pimientos
3/4 cup diced sweet red pepper
salt (to taste)
4 teaspoons cornstarch
4 tablespoons warm water

Directions

1
Combine all ingredients and cook until red pepper is softened (approximately 20-25 minutes).
2
Thicken as desired with the cornstarch and water, pouring slowly and constantly stirring.

Questions about this recipe?

Spot an error in this recipe?

Submit a correction

More recipes like this one:

Low Fat Peanut Butter Oatmeal Cookie

Gemelli With Asparagus and Pine Nuts

Soda Crackers

Savory Ranch Potatoes

Thanksgiving Hangover Breakfast

Featured Reviews for This Recipe

From: TeresaS

On Dec 6, 2008

This was a very interesting dish. I liked the fact that the peppers stayed whole. They looked great swimming in the sauce. I didn't find a need to add any additional sugar and it wasn't too tart, just right. I served this with Low Fat Bread Crumb Chicken for a very enjoyable dinner. Thanks for posting. Made for 123 hit wonders.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Michelle_My_Belle

On Oct 16, 2007

i used white vinegar because i didnt have any rice. i cut the red peppers alittle bit and added some extra sugar because im a chicken when it comes to spicy things, but i think next time ill leave the pepper amount where its at and just add the extra sugar because it wasnt that spicy at all. I think this would be a nice sauce for some appy meatballs. I used it to dip some chicken tender strips that were on sale when i went to acme - the tenders were gross but your sauce made them edible :D lol thanks for a great recipe nimz

2 people found this review helpful

Was this review helpful to you? YES | NO

From: Calee

On Apr 8, 2007

This is by far the best sweet and sour recipe I have ever made! I wish I could give this Ten stars! I served this with Egg Rolls. I did use a stick blender to blend the peppers and pimientos. Thanks for sharing your family recipe Nimz

4 people found this review helpful

Was this review helpful to you? YES | NO

From: CgyVegan

On Apr 9, 2007

I love this recipe. Great with vegetarian spring rolls. I also added some soy sauce to it and used it as a glaze on meatless meatball skewers with pineapple chunks. A BIG Thanks to Dave for sharing this.

3 people found this review helpful

Was this review helpful to you? YES | NO

Read all 5 reviews