Asian Sauce Mix (Print)
Super quick tangy and sweet sauce made with pineapple juice and simple pantry staples. Way tastier than takeout!
# Ingredients:
01 -
1/3 cup rice vinegar.
02 -
1 cup pineapple juice from a can.
03 -
2 tablespoons soy sauce or tamari (your choice).
04 -
2 tablespoons water for the slurry.
05 -
3/4 cup light brown sugar or its alternative.
06 -
For the Slurry: 1 1/2 tablespoons cornstarch.
07 -
3 tablespoons ketchup.
08 -
Optional: A drop or two of natural red dye.
# Steps:
01 -
Throw everything but the cornstarch mix into a pot, turn up the heat, and bring to a rolling boil.
02 -
Pour in the cornstarch mix, give it a stir, and let it bubble for a minute to thicken. Add red dye if you’d like.
03 -
Let it cool down all the way, then stash it away in a sealed container in the fridge.
# Notes:
01 -
Stick with canned pineapple juice, not fresh.
02 -
It’ll stay good in the fridge for 2-3 weeks.
03 -
You can swap sugar for an alternative if needed.