Sweet & Sour Sauce

Ingredients:

2 cups vegetable broth or water
1/2 cup maple syrup or coconut sugar
1/4 cup tomato paste
1 tbsp minced garlic
1 tbsp grated ginger
1 tbsp garlic powder
1 hot pepper, chopped, or chili flakes to taste (optional)
Sea salt to taste (optional)
1/4-1/2 tsp Chinese 5 spice (optional) (see note) or substitute with:

• 1/2 tsp dried basil
• 1/16 tsp ground cloves
• 1/16 tsp ground cinnamon

Optional Garnish for Stir-Fry:

Sesame seeds
Chopped scallions

Instructions:

1. Heat a pan over medium heat.
2. Add vegetable broth, maple syrup, tomato paste, garlic, ginger, garlic powder, hot pepper (if using), sea salt (if using), and Chinese 5 spice (if using) or its substitute.
3. Continue heating on medium heat for 15–20 minutes, stirring occasionally, until the sauce fully reduces to a thick sauce. 

For Veggie or Mushroom Stir-Fry:

Add your stir-fry ingredients during the last 5 minutes of cooking. Alternatively, steam your stir-fry ingredients separately to avoid over-cooking them, and toss them in the finished sauce before serving. Garnish with sesame seeds and chopped scallions for extra flavor and texture.

Notes:

• Maple Syrup vs. Coconut Sugar: I prefer using coconut sugar for its milder sweetness, but maple syrup is also great  since it’s a healing ingredient. 
• Chinese 5 Spice: I use the Frontier Co-op brand, which I buy on Amazon. This spice is potent and a little goes a long way. So, start small and adjust to taste. The Chinese 5 spice substitute I provided is great if you’re looking to use herbs and spices you may already have in your pantry. You can also make your own authentic 5 spice mix with recipes available online. 
• Uses: This sweet and sour sauce works great for stir-fries, as a dipping sauce, and as a tossing sauce for battered cauliflower.
• Orange Zest: Add about a tablespoon of orange zest for an “orange chicken” flavor.

This recipe was inspired by Medical Medium’s Sticky Sesame Cauliflower for a fat-free and coconut aminos-free alternative.