Sweet & Sour Sauce

From: Susan Wong's Recipe Collection

I think that everyone should have a basic sweet & sour sauce recipe. It can be used in so many different ways. As a dip for appetizers like egg rolls, crispy won tons or fried shrimp or for a simple stir fry with some cut up chicken and your favorite veggies.

My favorite way is with the Crab & Tomato Egg recipe. I’ll admit that it’s not for everyone and that it probably sounds like a crazy combo and doesn’t look too appetizing in the photo. But, if you love “crab, tomatoes, eggs and sweet & sour sauce” you will enjoy that dish as much as my family does. It’s basically a dressed up egg foo young. And don’t forget the rice!!!

This is a basic sweet & sour sauce recipe. You should make it as it is written then adjust it to your own taste. Here are a few suggestions. Too sour, cut back on the vinegar – Too sweet, adjust the sugar – Not enough or too much color, adjust the ketchup – And if you want it to be more salty add salt not soy sauce or your sauce will get too dark.

Traditionally the ginger and garlic would be cooked in a little oil to bring out the flavors. Then you would add all the ingredients except the cornstarch. When the sauce came to a boil you would thicken it with a slurry of cornstarch and water. You could choose to be traditional or…

You could use my unconventional method that is fast and easy. I toss all the ingredients into a small pot and stir it until it comes to a boil and thickens.


1/3 cup sugar

1/3 cup brown sugar

¼ cup ketchup

½ cup cider vinegar

2 Tblsp. soy sauce

1 cup water

2 Tblsp. cornstarch

1/4 tsp.  kosher salt

1 clove garlic, smashed

1 thin slice ginger, smashed

Place all the ingredients into a pot. Stir with a whisk until it comes to a boil and thickens (if it gets too thick, add water to thin out).