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Recipes

Sweet and Sour Sauce

Oh yes, sweet and sour sauce is one of those things that taste a hundred times better if you do it yourself. And it takes only 10 minutes to prepare. All you have to do is blend the ingredients and boil them up briefly.

Many sweet and sour sauces you buy in the supermarket contain refined sugar as the main (!) ingredient. Besides, there are plenty of artificial additives as preservatives, thickening agents and acidifiers. This is not what I want to serve when I prepare an Asian dinner for guests or for myself. Instead, I want to know what I cook and be convinced that it’s not harmful for me or my fellow human beings.

This is why I thought about how to make a homemade sweet and sour sauce. The only sweeteners in the recipe I propose today are 10 dates and the white grape juice of the white balsamico. The white balsmico and some white wine vinegar provide the sour flavour. Other ingredients you need are tomato paste, soy sauce, curry powder, fresh ginger and tahini. For those who don’t know what tahini is, I explain it below.

When you feel like eating sweet and sour the next time, consider buying these 8 ingredients instead of taking the prepared sauce.You will be rewarded for this decision with a delicious meal! 🙂

Tomato paste.

Dates.

Curry powder.

Soy sauce and white wine vinegar.

Cut the amount of fresh ginger that fits on a tablespoon.

Tahini.

What is tahini?

Tahini is a paste of sesame seeds. In its production, the sesame seeds are first roasted and then finely ground. If you opt for dark tahini, it contains the whole sesame seeds. However, there is also a version with a lighter colour that consists of peeled sesame seeds. A well-known dish containing tahini is hummus. I find it very practical to have tahini at home. Because of the high fat content, it is ideal for storage. Even after opening, you don’t need to put it in the fridge and you can keep it for a very long time. By the way, tahini is a great source of proteins and valuable minerals like phosphorus, calcium, magnesium and iron.

Put all ingredients except the white balsamico in a high vessel. Add 150 ml water and blend this mixture very well.

I love to eat this sweet and sour sauce in combination with some vegetables and chickpeas from the wok. For this, cut some carrots, a zucchini and a pepper into slices. Stir-fry these vegetables in a wok or a frying pan using sesame oil or olive oil. Add some chickpeas that you prepare as descibed on the package.

Then, add the sweet and sour sauce and boil it up briefly. Keep sure to remove the pan from the hot plate before pouring in the white balsamico and stirring well. Like this, you retain the digestive effect of the enzymes  naturally contained in the balsamico.

Serve this with brown rice and eventually some parsley as a garnish.

SWEET AND SOUR SAUCE

sugar-free, plant-based (vegan), lactose-free

4 servings

Preparation time:

Level of difficulty: very easy

Ingredients:

  • 10 dates, stoned
  • 100 g/3.5 oz tomato paste
  • 1 tbsp curry powder
  • 30 ml soy sauce
  • 30 ml white wine vinegar
  • 1 tbsp fresh ginger
  • 1 tbsp tahini (for more information see above)
  • 30 ml white balsamico

Directions:

Put all the ingredients except the white balsamico in a high vessel. Add 150 ml water and blend this well. In a pan, briefly boil up the resulting sweet and sour sauce. An option would be to stir-fry some vegetables and chickpeas in a wok or a frying pan and add the sauce so to boil it up. Remove the pan from the hot plate. Finally, pour in the white balsamico and stir well.

Serve with: Sliced vegetables, chickpeas and brown rice.

 

Will you enjoy a quick and delicious Asian meal this week? Or will you prepare this amazing sweet and sour sauce at the weekend when you invite friends or family, but don’t want to spend too much time in the kitchen?

Anyway, I wish you a lot of pleasure!

Here is the recipe for download as a PDF:

Download the PDF Recipe

Lisa

P.S. We would be glad if you share the recipe on social media in case you like it! And feel free to leave your comments below.

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