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Can you make sweet and sour sauce?

Random thought because I'm craving Chinese lol.


Asked by Mrs.BAT at 10:23 PM on Nov. 14, 2010 in Food & Drink

Level 38 (105,028 Credits)
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Answers (6)
  • yes, let me find the recipie that I used and I'll give you the link :D it takes ketchup & pineapple juice that I can remember

    Answer by foxracing43701 at 10:25 PM on Nov. 14, 2010

  • here it is, the recipie that goes with it wass ok, could use some tweaking though :)


    Answer by foxracing43701 at 10:27 PM on Nov. 14, 2010


    Best easy sweet and sour ever

    Answer by ecodani at 12:04 AM on Nov. 15, 2010

  • Thanks!

    Comment by Mrs.BAT (original poster) at 10:30 PM on Nov. 14, 2010

  • 1/4 cup water
    1 tablespoon cider vinegar
    1 tablespoon honey
    2 tablespoons soy sauce
    1/2 teaspoon ground ginger
    1 can (8 ounces) pineapple chunks in juice, drained and juice reserved
    3/4 pound firm tofu, cut into 1-inch cubes
    2 teaspoons cornstarch
    2 tablespoons cold water
    1 tablespoon sesame oil
    1 medium onion, chopped (1/2 cup)
    2 medium carrots, sliced (1 cup)
    1 medium green bell pepper, cut into 1-inch pieces (1 cup)
    4 cups hot cooked rice
    Sunflower nuts, if desired

    Mix 1/4 cup water, the vinegar, honey, soy sauce, ginger and pineapple juice. Place tofu in small glass or plastic bowl. Pour juice mixture over tofu; toss gently. Cover and refrigerate 1 to 2 hours. Remove tofu from marinade; reserve marinade. Dissolve cornstarch in 2 tablespoons water. Heat sesame oil in wok or 12-inch skillet over medium-high heat. Add onion and carrots; stir-fry about 3 minutes or until crisp-tender.

    Answer by rkoloms at 7:49 PM on Nov. 15, 2010

  • Add pineapple, tofu and
    bell pepper; gently stir-fry 2 minutes.

    Stir cornstarch mixture into reserved marinade; pour into wok. Cook 2 minutes,
    stirring occasionally. Reduce heat; cover and cook 2 minutes. Serve over rice.
    Sprinkle with nuts.

    You can certainly sub meat for the tofu...

    Answer by rkoloms at 7:50 PM on Nov. 15, 2010