Sweet and Sour Sauce
This is a quick sweet and sour sauce built from pantry staples, and it turns leftover meat into a proper dinner. Brown sugar and red wine vinegar give a deeper tang than plain white sugar and vinegar would, while the pineapple juice from the can sweetens and loosens the sauce. Cornstarch thickens it in minutes. Leave out the fruit and meat and it works on its own as a rice topping or egg roll dip.
Instructions
Stir the brown sugar and cornstarch together in a saucepan until no dry lumps of cornstarch remain.
Pour in the red wine vinegar, the soy sauce and most of the juice from the can of pineapple. Keep the rest of the juice aside in case you want to thin the sauce later.
Set the pan over heat and bring the mixture to a boil, stirring constantly so the cornstarch thickens evenly and does not catch on the bottom.
Turn the heat down, then add the pineapple chunks, maraschino cherries, chopped celery and any cooked meat or fish you are using.
Cook gently until the celery starts to soften. Serve the sauce over hot cooked rice.
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