Not Too Sweet, Sweet And Sour Sauce

1. 1

   Put the vinegar, sugar and soy sauce in a saucepan and place over a low heat; stir until the sugar dissolves.

2. 2

   Stir in the tomato and tamarind pastes then pour in most of the water, reserving a little to mix with the cornstarch; turn up the heat to medium and heat the sauce until nearly boiling, stirring occasionally; remove from the heat.

3. 3

   Mix the cornstarch to a paste with the remaining water and stir into the sauce, add sherry if using then return pan to the heat.

4. 4

   Keep stirring the sauce and heat through until thickened and gently bubbling; serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.