Follow these steps for perfect results
pineapple juice
brown sugar
packed
green pepper
finely diced
cider vinegar
cornstarch
soy sauce
tomato
diced finely
Combine pineapple juice, brown sugar, cider vinegar, cornstarch, and soy sauce in a saucepan.
Whisk to ensure the cornstarch is fully dissolved.
Heat the mixture over medium heat, stirring constantly.
Continue stirring until the sauce thickens and becomes translucent, about 10-15 minutes.
Add the finely diced green pepper and tomato.
Stir to incorporate the vegetables into the sauce.
Simmer for another 2-3 minutes, or until the green pepper is slightly tender.
Remove from heat and serve immediately over meat, vegetables, or with wontons.
Expert advice for the best results
Adjust the amount of brown sugar to your desired level of sweetness.
For a spicier sauce, add a pinch of red pepper flakes.
The sauce can be stored in the refrigerator for up to 5 days.
Everything you need to know before you start
5 mins
Can be made 1-2 days ahead.
Serve in a small bowl or drizzled over the dish.
Serve with egg rolls
Serve with stir fry
Serve as a dipping sauce for tempura
Off-dry Riesling complements the sweetness and acidity.
Light and refreshing.
Discover the story behind this recipe
Commonly used in Asian cuisine as a dipping sauce or glaze.
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