Ginger Sweet and Sour Sauce
The perfect solution to a quality-tasting sauce, without excessive levels of sodium, is this sauce. Serve it over a bowl of rice and vegetables or with a source of lean protein such as tofu, chicken or shrimp.
Sauces that are sold in your local supermarket are generally notorious for providing excessive levels of sodium. These little sources of sodium can do damage on your total sodium intake and consequently, your heart. A review of over 150 research studies suggests that dietary sodium reductions result in a significant decrease in blood pressure levels – approximately 1% lower for those with normal blood pressure and 3.5% lower for those with hypertension. The perfect solution to a quality-tasting sauce, without excessive levels of sodium is this Ginger Sweet 'n' Sour Sauce.
- 14 oz pineapple juice
- 1 tbsp and 1 tsp agave nectar
- 4 tbsp ketchup (< 2g sugar per serving)
- 2 tbsp low-sodium soy sauce
- 4 tbsp white grape juice
- 1/2 tsp fresh ginger, minced
- 1/2 tsp jalapeño, roasted, diced*
- 2 tbsp arrowroot
- 2 tbsp water
1. Using a cook pot, combine all ingredients except arrowroot slurry and bring to a simmer. Add arrowroot slurry while whisking with a wire whisk until the sauce thickens. Remove from the heat and hold for service. Sauce is best used the same day but will hold up to 2 days refrigerated.This sauce is wonderful for sweet and sour vegetables over rice, chicken and fish.*Chili preparation: It is best to use latex or synthetic vinyl gloves when handling chilies or wash hands frequently. Roast chilies under broiler or over open flame until lightly blackened. Wrap in cellophane and allow to "sweat" and cool. Remove the blackened parts and seeds without washing (to preserve the oils). Dice or use as directed.