Tom's sweet and sour sauce
This typically makes 3-4 portions for a stir-fry. (Obviously you're not limited to stir-fry, but that's what I usually do. I find that spare S+S makes a fantastic fusion sauce for filled pasta...)
You will need:
- 4 tablespoons (60ml) soy sauce
- 4 tablespoons (60ml) liquid stock (chicken or vegetable; it's OK to use this amount of water with a crumbled stock cube)
- 4 tablespoons (60ml) rice vinegar (rice wine vinegar works really well)
- ½ cup (100g) sugar
- 1 tablespoon cornflour
Method for stir-fry
- Mix up the sauce ingredients in a bowl, stir well
- Stir-fry your meat, veg, whatever you're doing
- Add the sauce, cook for a few minutes until it thickens and clears.