Teriyaki Sweet-'n-Sour Sauce

Teriyaki Sweet-'n-Sour Sauce ⁽⁵⁹⁾

Learn how to make a lower-carb version of teriyaki sweet and sour sauce with stevia.

We suggest using this sauce in Sweet-'n-Sour Vegetable Stir Fry, but feel free to use it to liven up any number of entrées and side dishes.

Serves: About 2 3/4 cups

Total Time: 35 minutes

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Ingredients:

1 teaspoon sesame oil
1 tablespoon finely chopped scallion
1/2-by-1/2-inch piece fresh ginger, thinly sliced
1/4 cup chopped red bell pepper
2 tablespoons tamari, or other soy sauce
1 tablespoon apple cider vinegar
2 tablespoons organic tomato paste
1/8 teaspoon white stevia powder
1/8 teaspoon cayenne pepper
2 cups water, or vegetable or chicken stock
1 teaspoon cornstarch dissolved in 1/4 cup water

Directions:

Heat the oil in a stockpot over low heat. Add the scallion, ginger and bell pepper and sauté for 5 minutes, or until the peppers are just beginning to soften.
Add the soy sauce and vinegar, and simmer for about 3 to 4 minutes, or until the liquid has reduced by half.
Add the tomato paste, stevia, cayenne pepper and water to the pot. Increase the heat to medium, and bring the ingredients to a light boil for five minutes.
Using a hand-held mixer, pureé the ingredients until very smooth.
Add the cornstarch mixture to the pot, stir well, and bring to a boil. Reduce the heat to low and simmer for 15 minutes, stirring occasionally.
Use the sauce immediately, or transfer it to a tightly sealed container and store in the refrigerator where it will keep for up to four days.

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