Not Too Sweet, Sweet and Sour Sauce

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“Some Sweet and Sour sauces seem too sweet or synthetic for our personal tastes, so I decided to develop my own. This recipe has been worked on over time and you’ll notice there are a couple of optional ingredients. I’ve tried all permutations and also varied the amount of tomato paste and water, but these days I make this sauce with everything listed and we think it’s just right! Good served over egg fried rice and stir fried vegetables.”
1 1/3 cups

Ingredients Nutrition


  1. Put the vinegar, sugar and soy sauce in a saucepan and place over a low heat; stir until the sugar dissolves.
  2. Stir in the tomato and tamarind pastes then pour in most of the water, reserving a little to mix with the cornstarch; turn up the heat to medium and heat the sauce until nearly boiling, stirring occasionally; remove from the heat.
  3. Mix the cornstarch to a paste with the remaining water and stir into the sauce, add sherry if using then return pan to the heat.
  4. Keep stirring the sauce and heat through until thickened and gently bubbling; serve immediately.

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