How to Make Cantonese sweet and sour sauce

• In a small bowl, mix together the cornstarch and water until the cornstarch dissolves completely. Set it aside.
• In a saucepan, combine the white sugar, rice vinegar, ketchup, Worcestershire sauce, and soy sauce. Stir well to combine all the ingredients.
• Place the saucepan over medium heat and bring the mixture to a simmer.
• Once the sauce is simmering, give the cornstarch mixture a quick stir and then pour it into the saucepan.
• Stir the sauce continuously while it cooks, allowing it to thicken. This should take about 5 minutes.
• Once the sauce has thickened to your desired consistency, remove it from the heat and let it cool slightly.

The sweet and sour sauce is typically served with various dishes, including sweet and sour pork, sweet and sour chicken, or as a dipping sauce for spring rolls or dumplings.

Cantonese sweet and sour sauce is a popular condiment in Chinese cuisine, known for its tangy and slightly sweet flavor. It adds a delicious contrast to savory dishes, making them more vibrant and appetizing. The combination of vinegar, sugar, and other seasonings creates a well-balanced sauce that is loved by many.

Facts about the sauce:

1. Sweet and sour sauce originated in China and has become popular in many countries around the world.
2. Cantonese sweet and sour sauce is characterized by its vibrant red color and balance of flavors.
3. The sauce typically contains vinegar, sugar, and various seasonings to create its distinctive taste.
4. It can be easily customized by adjusting the sweetness or tanginess to suit personal preferences.
5. The sauce can be used in stir-fries, as a glaze for meats, or as a dipping sauce for appetizers.