Indo Chinese Hot and Sour Sauce
by Tarla Dalal
Added to 40 cookbooks
This recipe has been viewed 31386 times
A classic Oriental sauce, which is sour and spicy at the same time with a faint hint of sweetness, the Indo-Chinese Hot and Sour Sauce is a handy sauce to keep in your fridge.
It can be used to toss noodles or served as a dip with Indo-Chinese starters. You can store it in the fridge in an airtight container for around two days, so if you whip up a batch you can make a couple of exciting dishes with it.
You can also try other recipes like Chilli Garlic Sauce or Honey Chilli Sauce
- Heat the oil in a deep non-stick pan, add the garlic and ginger and sauté on a medium flame for 30 seconds.
- Add the tomato pulp and chilli powder, mix well and cooking on a medium flame for 5 minutes, while stirring occasionally.
- Add the vinegar, soy sauce, chilli sauce, sugar, salt and ¼ cup warm water, mix well and cook on a medium flame for 5 minutes, while stirring occasionally.
- Cool completely and serve or store in an air-tight container keep refrigerated.
Nutrient values (Abbrv) per tbsp
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