Dole Spicy Sweet and Sour Sauce
A simple yet flavorful sauce to serve along egg rolls, incorporate into a stir-fry or use as a marinade.Created by Chef Tamar Poyser Instagram: @tamarpoyser
2 Cups Dole Sweet and Sour Mix
1/2 Cup light brown sugar
5 Tablespoons ketchup
1/4 Cup soy sauce
2 Tablespoons mirin
1 to 2 Tablespoons gochujang (depending on spice level)
1 large clove garlic, slightly smashed
1 piece ginger (half the size of your thumb) slightly smashed
1 leaf culantro, ripped in half (you can use cilantro as well)
pinch sea salt
Cornstarch Slurry (1 1/2 Tablespoons cornstarch dissolved in 2 Tablespoons of orange juice)
- Place all the ingredients, except for the cornstarch slurry and food coloring, in a small saucepan and bring to a boil. Let it boil for about 5 minutes to release the flavors of the herbs and spices.
- Stir in the cornstarch slurry and simmer for another minute until thickened, stirring constantly.
- Let the sauce cool completely. Then strain and store in an airtight container in the refrigerator for 2-3 weeks.