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One of the things I miss the most about not eating a typical convenience diet anymore is Chinese restaurants. Back when my husband and I were dating and even into our first couple years of being newlyweds, we had Chinese all the time. Asian flavors and cuisine is just something we really enjoy, and the feel of a Chinese meal brings back a lot of precious dating memories to me.
Most of the Chinese take-out or food served in Chinese restaurants (at least here in America) are riddled with MSG and other preservatives, along with questionable meat sourcing.
The use of soy products that are not prepared properly in a fermented state as their Chinese great grand parents would have used back in China is also common practice. The soy you find in these restaurants along with most store shelves are products of gut stripping GMO crops and is just a bad idea over all. This
is a great read on the dangers of modern soy.
So! I have spent hours in the kitchen recreating the classic Chinese meals we adored years ago. I feel like I have nailed a few of them. My husband’s favorite is this General Tso’s. I was always a fan of sweet and sour dishes so I have been using this sweet and sour sauce for years. It keeps so great in the freezer so it can pull out just as convenient as store bought.
It whisks up in the pan in 10 minutes and you are done.
The soy replacement of coconut aminos
, along with wine vinegar
give a salty sour bite to to the fresh squeezed bright and sweet orange juice. No need for fancy equipment! I just use this simple orange juicer
and it really gets all of the juice out!
Pour it over your favorite Chinese stir fry or use it for dipping sauce! It is also so good drizzled over shredded chicken in a sandwich wrap!
Simple and Quick Sweet & Sour Sauce
Sweet and sour is a classic takeout taste people crave. Skip the lines and unknown ingredients and make this with real food the next time the craving hits.
Servings: 8 servings
- 1 cup juice from oranges you will need about 4-5 oranges
- 1/4 cup organic ketchup watch ingredients!
- 1/4 cup organic white wine vinegar
- 2 TB coconut aminos
- 1 TB honey
- 1/4 tsp red pepper flakes more if you want more heat
- 1 TB arrowroot mixed in a couple TB water to thicken
Everything but the arrowroot into a small sauce pan and bring to a slow simmer for about 10 minutes stirring occasionally.
Whisk in the arrowroot/water mixture until it thickens and turn off the heat. You can serve with your dinner right away or store in the fridge for a week or freezer for months.
What are your favorite Chinese meals?? Let me know if you try out the sauce!
This post was shared at Fat Tuesday!