After searching online for a good sweet and sour sauce recipe, I ended up experimenting and making up my own! A perfect midweek or weekend treat – ideal with aubergine, any veggies, or perhaps some crispy tofu.
Ross usually orders a Peking sauce from our local takeaway, and I’m always somewhat wary of what goes into that luminous red sauce. So, if you’re a fan, but have always hoped for a slightly healthier option, this one is for you!
For THREE servings:
- Two aubergines, ends chopped off and sliced into strips
- One large white onion, sliced into strips
- Two peppers (I used 1 yellow and 1 green), sliced into strips
- 3 tablespoons of soy sauce
- 2 tablespoons of light brown sugar
- 2 tablespoons of rice or sushi vinegar
- 2 tablespoons of tomato paste
- 2 teaspoons of Sriracha hot sauce (or your choice of hot sauce)
- 2 teaspoons of cornflour (mixed into a smooth paste with 3 teaspoons of water)
- Salt and pepper
- Firstly, to soften them up, place the sliced aubergine onto a lightly greased baking tray and pop into the oven at 180.C for around 10 minutes.
- Meanwhile, prepare your sweet and sour sauce by mixing all the ingredients together into a smooth paste. Taste, and adjust sweetness if necessary.
- Heat a little oil in a wok over a medium heat, and begin to gently fry your veg. Once the aubergine is done in the oven, pop that into the wok too. Add a pinch of salt and pepper.
- When the veggies are nearly cooked, give the sauce a stir and pour into the wok. Allow to simmer for a few minutes, until the sauce has thickened.
- Have a taste, and adjust seasoning if necessary. Serve with some seasoned rice and enjoy!
NB. How do I season my rice? Cook some basmati rice as usual, and drain any excess water. Pop into another bowl and add a splash of toasted sesame oil, light soy sauce, sushi (or rice) vinegar and a teaspoon of garlic granules.