Sweet and Sour Sauce

Makes 1¹/₂ cups

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Active time: 15 minutes

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Start to finish: 20 minutes

VARIATIONS

Substitute mango or papaya for the pineapple.

Omit the chili paste if you want a sauce with no “heat.”

2 tablespoons vegetable oil

4 scallions, white parts and 2 inches of green tops, chopped

2 garlic cloves, minced

2 tablespoons grated fresh ginger

¹/₂ cup finely chopped fresh pineapple

¹/₂ cup rice vinegar

¹/₃ cup ketchup

¹/₄ cup firmly packed dark brown sugar

2 tablespoons Chinese chili paste with garlic

1 tablespoon soy sauce

1 tablespoon cornstarch

1. Heat oil in a small saucepan over medium-high heat. Add scallions, garlic, and ginger, and cook, stirring frequently, for 3 minutes, or until scallions are translucent.

2. Add pineapple, vinegar, ketchup, sugar, chili paste, and soy sauce to the pan, and stir well. Bring to a boil over medium-high heat, stirring occasionally. Reduce the heat to low, and simmer sauce, uncovered, for 5 minutes.

3. Combine cornstarch and 1 tablespoon water in a small cup, and stir well. Add mixture to the pan, and cook for 1 minute, or until slightly thickened. Serve sauce at room temperature or chilled.

Note: The sauce can be refrigerated up to 1 week.

Easy with the saltshaker if you’re making a dish that also lists soy sauce as an ingredient. Soy sauce is very high in sodium and performs the same function as salt in cooking.