I love Chinese food and sweet and sour sauce.
Since discovering my nephew has food allergies we never eat out at restaurants as it is too risky with multiple food allergies.
Since we can no longer eat out we try to make our favorite restaurant style foods at home.
Food allergies don’t have to stop you from enjoying your old favorites, the challenge is just trying to figure out how to make them using less or different ingredients.
Quite a few recipes I came across for this sauce included soy sauce. Due to an allergy to soy it was necessary to make an adjustment to this ingredient.
I have found that the combination of vinegar and salt make a similar flavor as soy sauce.
This sauce is great addition to the classic chicken recipe or pork as well as on a chicken wing recipe.
This sauce makes for a great additional to your easy dinner recipes.
Ingredients for this Sauce Recipe:
In a small sauce pan combine all ingredients together and mix well using a whisk.
Bring contents to a boil cooking on medium high heat, stir occasionally to prevent sticking.
Allow to boil for 5 minutes, stir occasionally.
Lower the temperature to simmer and continue to cook for 30 minutes to one hour (I try to simmer closer to 1 hr). The longer simmer time brings out more of the flavor.
Now this sauce is ready to enjoy over the recipe of your choice, chicken, pork, shrimp, or even pasta.