Sweet and Sour Sauce

Preparation info

    • Difficulty


    • Ready in

      5 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

There are many variations of this popular sauce, which may be completely liquid, or contain a mixture of julienne vegetables. Serve with any of the rice dishes, or as a dipping sauce with tempura.


  • 150 ml/5 fl oz/⅔ cup water
  • 150 ml/5 fl oz/⅔ cup red wine vinegar
  • 3 tablespoons lemon juice
  • 3 tablespoons honey
  • 2 tablespoons soy sauce
  • 1 teaspoon kuzu flour or arrowroot dissolved in a little cold water


    Mix the first five ingredients together and heat until simmering. Then add the kuzu to thicken the sauce. Stir briskly to avoid lumps. The Chinese add food colouring as they like their sauce to be red.