Sweet-and-Sour Dipping Sauce

1. 1

   Combine the rice vinegar, sugar, ketchup, soy sauce and water in a small bowl, stirring to dissolve the sugar.

2. 2

   Set aside.

3. 3

   Heat a small, heavy saucepan.

4. 4

   Add the oil and swirl to glaze the bottom of the pan.

5. 5

   When the oil is hot enough to sizzle a piece of garlic, add the garlic and ginger and stir gently until fragrant, 10 to 15 seconds, adjusting the heat so they sizzle gently without browning.

6. 6

   Add the sugar mixture, stir to blend, then raise the heat to bring the mixture to a bubbly simmer, stirring.

7. 7

   Reduce the heat to medium-low; stir the cornstarch and water to recombine it and add it to the pan.

8. 8

   Stir until the mixture thickens and becomes glossy, about 20 seconds.

9. 9

   Turn off the heat and cover the pot to keep the sauce warm until ready to serve.

10. 10

    The sauce can be made ahead, stored in the refrigerator and then reheated.

* Per serving · 4 servings · Values may vary.

No additional tips available.