Beth's Authentic Sweet and Sour Sauce
For more sauce recipes, try the following books:
This is a very versatile sauce that can convert many types of meat and poultry into something that is tasty with a bit of zing!
3 tbsp. cornstarch
¼ c. water
¼ c. brown sugar
¼ c. vinegar
2 tbsp. soy sauce
1 tbsp. ketchup
Dissolve cornstarch in water. Add remaining ingredients and mix well. Marinate meat for approximately 30 minutes or overnight. Turn into pot and cook. The sauce will thicken during cooking, so stir often and cook on lower heat setting. This will marinate 2 lbs. of pork, or other meat.
I suggest that you double the sauce if you are serving the meal with rice or pasta, as it goes nicely as gravy over the side dish.
During the week, it can become quite hectic, making it near impossible to make a fresh, hot meal for dinner. To simplify this task for the week, I put all the ingredients, including the meat, into a zippered plastic bag, label it and place it in the freezer. You can divide the portions so that it is suitable for the amount that you require. In the morning, simply take out to thaw. Heat when you arrive home, and the main course is ready!
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