Sweet And Sour Orange Sauce Recipes

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SWEET-AND-SOUR ORANGE SAUCE



Sweet-and-Sour Orange Sauce image

I was in the mood for some egg rolls and, when trying to think of something to go with them, I opened the fridge and saw way too many oranges. Not finding an orange sweet-and-sour sauce, I made my own. This is sweet and sour with a bit of spice and a beautiful, yet light, orange taste. Perfect over egg rolls, shrimp, chicken, rice, or even stir-fried veggies.

Provided by duboo

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 19m

Yield 12

Number Of Ingredients 10

2 cups water
1 cup brown sugar
3 tablespoons red wine vinegar
2 tablespoons orange zest, or to taste
1 tablespoon soy sauce
¼ teaspoon ground ginger
⅛ teaspoon sriracha hot sauce
⅛ teaspoon white pepper
1 pinch cayenne pepper
3 tablespoons cornstarch

Steps:

  • Combine water, brown sugar, vinegar, orange zest, soy sauce, ginger, cayenne pepper, sriracha sauce, white pepper, and cayenne pepper in a saucepan over medium heat. Cook and stir sauce until sugar is dissolved, 3 to 5 minutes.
  • Remove 1/2 cup of sauce and combine with cornstarch in a small bowl. Whisk until well blended and orange zest starts to dissolve.
  • Raise heat under the saucepan and bring the sauce to a slow boil, about 5 minutes. Mix cornstarch mixture into the sauce. Stir occasionally until thickened, 3 to 5 minutes. Remove from heat and let cool a bit, about 3 minutes.

Nutrition Facts : Calories 80.3 calories, Carbohydrate 20.5 g, Fiber 0.2 g, Protein 0.1 g, Sodium 84.1 mg, Sugar 17.8 g

CHINESE SWEET AND SOUR SAUCE



Chinese Sweet and Sour Sauce image

Learn a quick and easy recipe for Chinese sweet and sour sauce made with an unexpected ingredient: ketchup. You can toss those take-out packets.

Provided by Rhonda Parkinson

Categories     Appetizer     Sauce

Time 15m

Number Of Ingredients 6

1/2 tablespoon potato starch (or cornstarch)
7 ounces of water
3 1/2 ounces ketchup (or 2 to 3 tablespoons tomato paste)
3 1/2 ounces rice vinegar
3 1/2 ounces rock sugar (You can also use superfine sugar or demerara sugar, but rock sugar is preferable for taste)
Salt (to taste)

Steps:

  • Gather the ingredients.
  • Mix the potato starch with 1 tablespoon of water (or a little more, as needed) to make a slurry.
  • Add all of the ingredients to a saucepan and mix evenly before you start cooking.
  • You must continuously stir the sauce to prevent the sauce from getting lumpy.
  • Bring the sauce to a boil and turn the heat to the lowest temperature and simmer until the sauce texture has turned thick and sticky. Then it's ready.
  • You can stir fry some pork or chicken with vegetables and pour the sauce in.
  • If you have any extra sauce, you can keep it in a dry and clean container after it is cooled down and store it in the fridge. Usually, this sauce should last 7 to 10 days in the fridge.

Nutrition Facts : Calories 44 kcal, Carbohydrate 11 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 125 mg, Sugar 10 g, Fat 0 g, ServingSize 12 portions (12 servings), UnsaturatedFat 0 g

SWEET AND SOUR SAUCE I



Sweet and Sour Sauce I image

An excellent, traditional sweet and sour sauce. It is great served with meatballs, with tempura, or even over rice!

Provided by NAG_CA

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 12m

Yield 16

Number Of Ingredients 6

¾ cup white sugar
⅓ cup white vinegar
⅔ cup water
¼ cup soy sauce
1 tablespoon ketchup
2 tablespoons cornstarch

Steps:

  • Place the sugar, vinegar, water, soy sauce, ketchup and cornstarch in a medium saucepan, and bring to a boil. Stir continuously until the mixture has thickened.

Nutrition Facts : Calories 43.2 calories, Carbohydrate 10.8 g, Protein 0.3 g, Sodium 236.3 mg, Sugar 9.6 g

SWEET SOUR SAUCE SECRETS



Sweet Sour Sauce Secrets image

With a little imagination, and some courage, the quest for unique sweet sour sauce can be fulfilled with this simple formula. First thing to try to appreciate is that cooking is a creative sport. SO... Here is a formula that will lead to your own Great Sweet Sour Sauce.

Provided by Bill Hilbrich

Categories     < 15 Mins

Time 10m

Yield 1 batch

Number Of Ingredients 4

1/4 cup ketchup (or 1/4 cup other tomato based sauce)
1/4 cup brown sugar (like honey) or 1/4 cup another sweetener (like honey)
1/4 cup vinegar (I use white but others use wine or apple)
1/4 cup fruit juice (I use pineapple but some people use cherry or orange or 1/8 cup apple and 1/8 cup orange)

Steps:

  • The point is that as long as you stick to the basic idea of tomato/sweetener/vinegar/sweet liquid --
  • You can Create your own Sweet Sour Sauce.

Nutrition Facts : Calories 277.9, Fat 0.2, Sodium 685, Carbohydrate 69.1, Fiber 0.2, Sugar 67, Protein 1.1

SWEET AND SOUR PORK (Gú LóUH YUHK)



Sweet and Sour Pork (Gú Lóuh Yuhk) image

Sweet and sour pork is a traditional recipe of Chinese cuisine, prepared from pork in a sweet and sour sauce.

Provided by Renards Gourmets

Categories     Main Course

Time 50m

Number Of Ingredients 17

16 oz. pork loin or tenderloin (, cut into 1 inch (2,5 cm) cubes)
4 tablespoons cornstarch
2 tablespoons peanut oil (, or soybean oil)
1 egg (, beaten)
½ teaspoon salt
3 tablespoons ketchup
4 tablespoons apple cider vinegar
2 tablespoons Shaoxing wine
4 tablespoons brown sugar
2 teaspoons cornstarch
½ teaspoon salt
½ cup soybean oil (, or peanut oil)
½ red bell pepper (, cut into strips)
½ green bell pepper (, cut into strips)
½ yellow bell pepper (, cut into strips)
3 scallions (, sliced)
3 cloves garlic (, minced)

Steps:

  • Combine the pieces of pork, oil and salt in a bowl.
  • Mix well and marinate for 15 minutes while preparing the other ingredients for the sauce.
  • Combine all the ingredients for the sauce in a bowl and set aside.
  • Add the beaten egg to the pork bowl. Stir to combine well.
  • Add the 4 tablespoons of cornstarch. Stir to coat the pork.
  • Heat the oil over medium to high heat in a heavy-bottomed pan until it begins to smoke.
  • Add the pork all at once and spread it in a single layer over the surface of the pan.
  • Separate the pieces of pork with a pair of tongs or chopsticks.
  • Cook without touching the pork for 3 minutes, or until the underside is golden brown. Flip to brown the other side for 2 to 3 minutes.
  • Transfer the pork to a large plate and remove the pan from the heat. Let cool for 3 minutes.
  • Add the scallions and garlic cloves. Sauté, stirring until they release their scent, for a few seconds.
  • Add the peppers and sauté for 5 minutes over high heat, stirring constantly.
  • Stir the reserved sauce ingredients again to completely dissolve the cornstarch. Pour the mixture into the pan.
  • Stir and cook until the sauce thickens.
  • Add cooked pork and stir to coat with sauce, about 30 seconds.
  • Serve immediately with steamed white rice.

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