Sweet and sour sauce with black vinegar

This is a very subtle sweet and sour sauce that would suit most vegetables. As the recipe stands, the quantity made is fairly small, but could easily be increased by adding a little more water. Check and taste for seasoning if you alter the quantities.

Sweet and sour sauce with black vinegar

Servings:	Serves 2 to 4
Calories per serving:	72
Ready in:	10 minutes
Prep. time:	5 minutes
Cook time:	5 minutes
Difficulty:
Recipe author:	Chef
First published:	31st January 2013

Best recipe review Difficult to buy black vinegar 5/5 But gorgeous once I could find it The Judge

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 1 teaspoon crushed garlic
• 1 teaspoon grated ginger
• 1 tablespoons groundnut oil
• 4 tablespoons Chinese black vinegar
• * Use balsamic vinegar if you don't have Chinese black vinegar.
• 50 g (2 oz) brown sugar or jaggery
• 1 tablespoon light soy sauce
• Squeeze of lemon juice.
• 1 tablespoon rice wine or dry sherry
• 1 level teaspoon sea salt
• 1 tablespoon cornflour

Method

1. Mix the cornflour with a tablespoons of cold water and set aside.
2. Heat the oil and stir-fry the ginger and garlic for a minute or until the garlic starts to colour.
3. Add the sugar, vinegar, wine or sherry, soy sauce, lemon juice and salt and heat for a few minutes.
4. Add the cornflour mix, heat, stirring all the while, until the sauce thickens.
5. Serve over vegetables or as a dip.

See also

• Sweet and sour recipes

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