Indo Chinese Hot and Sour Sauce
by Tarla Dalal
Added to 38 cookbooks
This recipe has been viewed 27307 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
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.