Spicy sweet Chinese sauce

This sauce will be a great addition to rice dishes, fried vegetables, meat and fish snacks. The ease of its preparation and the amazing spicy taste will not leave anyone indifferent.

The finished sauce turns out to be moderately spicy with a sweet note of spice. By adjusting the number of different components that make up its composition, in particular chili sauce, you can make it more or less spicy.

Take a small saucepan and pour in 50 ml of pure water at room temperature, rice vinegar and add sugar. Mix everything well until the sugar is completely dissolved. Put the pan on medium heat and bring to a boil.

Meanwhile, peel, wash and finely chop the garlic. Toss the chopped garlic into a saucepan with boiling liquid. Add red pepper to the same place and boil for another couple of minutes. During this time, all the products will mix well with each other and form a single composition. Remove the pan from the heat and add the chili sauce to it. Mix it up.

In a separate small container, mix corn starch and 20 ml of cold water. Stir everything thoroughly until the starch completely dissolves and the lumps disappear.

Put the saucepan with the sauce on the fire again, bring to a boil and slowly add the corn starch dissolved in cold water there. Mix everything well again. Add salt to the sauce.

Continue to cook the sauce over medium heat, stirring constantly, for about another 5 minutes. Gradually, the sauce will begin to thicken. As soon as it becomes a thick consistency, remove the pan from the heat and cool the contents.

The finished sauce, poured into a clean glass container, can be stored in the refrigerator for 10-14 days. After standing a little, it can become even sharper.

It is best to serve spicy sweet Chinese sauce with ready-made dishes of meat, vegetables, fish, rice. This sauce goes especially well with egg rolls or plain with an omelet. Bon appetit!