Do me a favor and don't look too closely at those grossly unappealing chicken meatballs. They were supposed to be a filling for egg rolls, but I forgot the spring roll wrappers. So I decided to make chicken meatballs. They were about as weird as they sound. "Don't try those at home." Ingredients to spring rolls keep for awhile--wait until the next time you get to the store.
However, sweet and sour sauce is almost always good, if you ask me. I should have pictured it just over some rice.
It's also easy to make, so try it. And don't go back to store-bought.
Combine your sugar and cornstarch in the bottom of a small sauce pan.
Stir in ketchup, vinegar, soy sauce and water.
This is what it starts out looking like. Cook it over medium-low heat, stirring constantly.
Until it reaches desired thickness. Then remove from heat. You can store leftovers in a pint-sized mason jar in the fridge for at least a couple weeks!
Sweet and Sour Sauce
recipe adapted from allrecipes.com
3/4 cup sugar
2 T cornstarch
1/3 cup vinegar
2/3 cup water
1/4 cup soy sauce (more if you like it saltier)
2 T ketchup (more for a bit of a stronger taste)
Combine dry ingredients in bottom of small saucepan. Stir in remaining ingredients. Cook over medium-low heat, stirring constantly, until thickened. Remainder keeps in pint-sized mason jar with lid in the fridge for a couple weeks or so.
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