Ditch the takeout & make this Healthy Sweet and Sour Sauce instead! It's made in minutes in a blender & has the perfect balance of sweet, sour & fruity.
I make lots of different sauces and keep them on hand in the fridge for quick dinners. Even the most boring bowl of food can be transformed into something amazing with a drizzle of full flavoured, tangy sauce.
I used to love that ridiculously thick and gloopy, obviously dyed red, sweet and sour sauce from Chinese takeouts. I really don't know what I was thinking. From what I can remember it was mostly sweet without much sour and incredibly cloying.
My version of this classic takeout sauce is perfectly sweet, sour and tangy. Compared to most recipes out there it doesn't contain an awful lot of sugar. It has a bit, but most of the sweetness comes from fresh pineapple which is blended up into it. It's so fruity and delicious and as an added bonus you'll be getting a serving of fruit while you're slurping your big ol' bowl of noodles or rice for dinner!
HOW TO MAKE MY HEALTHY SWEET AND SOUR SAUCE
- Gather all of your ingredients and throw them in a blender
- Blend until smooth
- Pour into a pan and warm through, stirring as you go.
That's it! Lazy sauce making masterclass done.
This sauce is incredibly versatile. It goes well with rice, noodles, grains like quinoa and millet, vegetables, crispy tofu and tempeh. Use it as a stir fry sauce, drizzle it on rice or noodle bowls or use it as a dipping sauce.
Hungry for more?
If you tried this recipe, let me know how you liked it by leaving a comment and rating below! And be sure to join my mailing list for more deliciousness!
Healthy Sweet & Sour SauceAuthor:
- 2 teaspoons arrowroot or cornstarch
- 260 g (about ¼ of a large) pineapple chopped up into chunks drained canned pineapple can be used instead - see recipe note
- 3 tablespoons | 45mls rice vinegar
- 3 tablespoons sugar I used organic cane sugar but brown sugar or coconut sugar works well too
- 85 mls | ⅓ cup natural tomato ketchup
- 1 tablespoon Tamari or soy sauce
- 1 small clove garlic
- 45 mls | 3 tablespoons water or if you use canned pineapple use the juice from the can
- Put all ingredients into a blender and blend until completely smooth. It will be really foamy and an insipid kind of colour but the foam disappears when it's heated and the colour brightens up.
- Pour into a pan and warm over a medium heat, stirring constantly until it is nice and thick. It takes around 10 minutes.
Nutritional information is provided for convenience & as a courtesy. The data is a computer generated estimate so should be used as a guide only.