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
This Healthy Sweet and Sour Sauce is so easy to make. If you have made my Garlic Pineapple Sauce, Vegan Stir Fry Sauce or my Peanut Sauce then you will be familiar with my lazy sauce making method:
- 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.
SERVING IDEAS
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?
Recipe
Healthy Sweet & Sour Sauce
Author:Ingredients
- 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 | â…“ 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
RECOMMENDED EQUIPMENT
INSTRUCTIONS
- 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.
Angeline Dupont says
Thank you for this recipe. My daughter and I have been wanting to make some Orange panda copycats cream cheese rangoons and sweet and sour. To save a trip out on this miserable rainy day, could I sub splenda for the sugar? Also, can regular white vinegar be used in place of the rice vinegar? Or I also have red vinegar or lemon juice on hand as well. Thanks again!
Melanie McDonald says
Splenda should be fine. White vinegar might be a bit harsh. I'd reduce it by half, taste, and add more for tang as necessary. If you have apple cider vinegar that can be used at the same amount as rice vinegar.
Ruth says
Can you sub sugar for maple syrup or agave?
Melanie McDonald says
You could. As it's liquid though I'd omit the water to compensate when blending initially. Only add it if necessary to thin a bit at the end.
Adam says
Thank you so much for this recipe, you're an absolute lifesaver. I'm trying to reduce the amount of sugar I'm eating and was looking for a recipe for my visiting nephew. 3/4 cup sugar in the other recipes, I couldn't get over it! This has been the perfect compromise. My nephew gets what he wanted and I get to feel better about what we're eating.
Ro_jW says
This recipe was delicious! Even with me substituting the cornstarch for wheat flour...essentially you end up using a tad more flour but it is still balanced and delicious! Hard to mess up this recipe.