32 Grenville Street M4Y 1A3



Christopher Greaves

Sweet and Sour Sauce

A great recipe for people OF ALL AGES who like mixing a bit of this, a bit of that.

Also good for a tasty meal on a cold Saturday evening.

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This is the beginners kit, reading from left to right, pureed ginger , corn starch, ketchup, white vinegar, green pepper, white sugar, pineapple chunks, molasses, Worcestershire or Soy sauce.

I used:



White sugar

˝ cup


2 soup spoons

Soy Sauce

1 soup spoon

Pureed Ginger

1 soup spoon

White vinegar

1 cup

Tomato Ketchup

3 cups

?Pineapple pieces?

˝ cup

?Green Pepper?

˝ cup

Corn starch

1 dessert spoon


4 dessert spoons

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The sugar, molasses, ketchup, vinegar and sauce are mixed in the large bowl and transferred to a sauce pan to rise to the boil gently.

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Meanwhile, back at the ranch, I’ve chopped some green peppers and added them to the left-over pineapple chunks.

One dessert spoon of corn starch and four dessert spoons of water make a runny paste in my paste bowl.

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Three 1-centimeter slices of cooked pork from the dollar-a-pound stuff I bought at No Frills last week.

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Sliced and diced into centimeter cubes.

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Added to the peppers and pineapples (Pork, Peppers and PineaPple, eh?)

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Once the sauce is at a gentle boil I stir in the corn starch paste and bring to the boil, stirring until it thickens.

The chunks are microwaved at full power for 60 seconds and then mixed into the sauce.

(Later) I had too much sauce for my serving, so I strained it and will use it for tomorrow’s lunch.


416-993-4953 CPRGreaves@gmail.com

Toronto, Friday, August 14, 2015 1:02 PM

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