Sichuan Sweet and Sour Sauce

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Credit: Recipes by Dennis Chan, chef/owner of Blue Bamboo Restaurant
the National Culinary Review, March 2020


4 tbsp ketchup
1 tbsp. cooking oil
4 tbsp. sugar
2 tsp. rice vinegar
1/4 tsp. salt
1/2 cup water
1 tsp. chopped scallion
1 tsp. chopped ginger
1 6oz jar maraschino cherries
1/2 tbsp. cornstarch + 1 tbsp. water


In a small pot, add all the ingredients for sweet and sour sauce except starch water and simmer for 2 minutes. Stir in starch water and cook until the sauce is well thickened.


Sauce/Dressing/Rub, The National Culinary Review

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