Sweet and Sour Honey Sauce

20170715_185706

Have you ever been told you can no longer have something because you are allergic to it?

This has happened to me! I have had bad issues with MSG and soy for over 15 years now. It has been hard to revamp my diet, but I have found ways to make my diet work for me! Chinese is one of those types of foods that have been super hard to find a substitute, but I DID IT! This is one of my all time favorite recipes; honey style of course. No soy and no MSG and just the way I like it. I have found that a dark wild flower honey offers a better flavor and makes it a little sweeter. I also really like that I can use this with meat or I can do a vegetarian style dish.

Sweet and Sour Honey Sauce

1 cup white vinegar

1 cup of honey

½ cup of ketchup

2 cup water

¼ cup cornstarch

Combine the vinegar, honey, and ketchup in a medium size sauce pan; turn the stove on medium heat. Take the water and cornstarch and mix together thoroughly and add this to the sauce. Stir the sauce for a minute and bring it to a boil. Once it starts to boil, mix for one to two minutes; turn off the heat and put aside to top on your favorite stir fry or put in the fridge and enjoy for up to a week.

Tips:

  • Adjust the cornstarch to the thickness that is desired; we like it a little thicker so we add more cornstarch, if you desire a little thinner add less cornstarch
  • This recipe is amazing for using as a dip for chicken fingers or eggplant dippers
  • The sauce will thicken when it is in the fridge; the sauce reheats better when mixed into the food instead of placed on top
  • Chicken, beef, pork, tofu, and shrimp all work well for the sweet and sour honey sauce

From our hive to yours,

Bee Queen

Advertisements