I love Stir Fries because they’re so dang easy! Especially when you use an amazing sauce…. like this Sweet and Sour Stir Fry Sauce I made last night. Slap some rice in a Rice Cooker, sauté a few veggies or ‘shrooms, the sauce literally comes together in minutes and ….bam.
Dinner’s ready – just… like… that.
And tasty? Oh geez…..I think this is my new FAVORITE sauce of all time…..
This Sweet and Sour Stir Fry Sauce is incredibly easy to make using everyday pantry ingredients. And versatile? Perfect for Rice, Noodles, Stir Fries, or just as a topping for cooked veggies.
Slightly sweet, slightly sour, with just a hint of spice.
Mmmmmm so good!
That’s what I love most about this way of eating…..whether your main focus is tofu, or potatoes, or rice, or noodles – there’s always a way to spice it up a bit with a really good sauce.
Note: There is a small amount of Brown Sugar in this recipe (hence the SWEET in the sweet and sour stir fry sauce) but you could easily replace the sugar with Date Puree. You’ll need about ¼ cup, so maybe about 4 dates. Soak them in hot water for at least an hour or more and then remove the pits and puree them with a teaspoon of Molasses in a blender.
Sweet and Sour Stir Fry Sauce
In a small saucepan, sauté about 2 cloves of minced garlic and 1-2 tsp of freshly grated ginger until softened and aromatic.
Open a 20oz can of Pineapples in Juice, and pour about ½ cup of Pineapple Juice into the same pan along with 3oz of Tomato Paste (that’s about half of one of those little cans), 1/4 cup of Rice Vinegar, 2 Tbs Soy Sauce, ¼ cup Brown Sugar, and 1 tsp of Sriracha.
Mix well and heat until bubbly, than stir in a slurry of 1 Tbs Corn Starch and 1 Tbs water to thicken.
You can use the leftover pineapple chunks in your stir fry or save for another use.
In my stir fry I sautéed a few green onions (the white parts only, chopped), ½ red bell pepper, about 4 oz of mushrooms, and a handful of leftover rehydrated soy curls I had in my fridge. Add in some of the leftover pineapple chucks if you want, and sir in the sauce.
Quick, tasty, and simple.
Let me know how you like the sauce…..I love to get those comments.
Serves: Almost 2 Cups
- 2 Cloves Garlic, minced
- 1-2 tsp Grated Ginger (or ½ tsp dried)
- ½ cup Pineapple Juice
- ⅓ cup Tomato Paste
- ¼ cup Rice Vinegar
- ¼ cup Brown Sugar (or Date Puree)
- 2 Tbs Low Sodium Soy Sauce
- 1 tsp Sriracha
- 1 Tbs Corn Starch
- 1 Tbs Water
- Saute the Garlic and Ginger until softened.
- Add the remaining ingredients and sir well to combine.
- Heat until bubbly and stir in Corn Starch/Water slurry to thicken