John Myers
Ingredients for 1 servings:
- 400 ml pineapple juice
- 4 tbsp soy sauce
- 4 tbsp tomato ketchup
- 4 tbsp wine vinegar
- 1 tsp Worcestershire sauce
- 2 tbsp, leveled cornstarch
- 2 tbsp honey or agave syrup or maple syrup
- 4 tsp peanut oil
- 4 garlic cloves, finely chopped
- 2 tsp ginger, finely chopped
- 1 red chili pepper(s), or more to taste
- 3 spring onions, cut into rings
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes
Very spicy, fruity and delicious.
Mix the pineapple juice with the soy sauce, ketchup, vinegar, Worcestershire sauce, and honey. Heat the peanut oil in a saucepan and sauté the garlic, ginger, and chili until translucent. Deglaze with the pineapple juice mixture. Stir in the sliced spring onions and simmer for 5-10 minutes. Mix the cornstarch with about 50 ml of water to thicken the sauce. This makes about half a liter of sauce. I divide it between small jars and heat the sealed jars in a water bath for another 20 minutes. Once cooled, the sauce can be stored for several months without refrigeration. The sauce goes well with Asian fried noodles, stir-fried vegetables, roasted meat, fish, seitan, or as a dipping sauce, for example, for deep-fried vegetables in batter.
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