MAKE-AHEAD SWEET AND SOUR SAUCE

This recipe can easily be doubled or tripled in a medium saucepan. For an easy dinner, warm thawed sweet and sour sauce on the stovetop over medium heat. Toss with 1 pound of cooked, cubed meat or chopped steamed carrots, snow peas and tofu. Serve with brown rice and garnish with chopped green onion.

1 (20-ounce) can pineapple tidbits or

chunks in juice

2 tablespoons cornstarch

2 tablespoons less sodium soy sauce 1/4 cup packed brown sugar

1 tablespoon rice wine vinegar 1 tablespoon tomato paste

1 teaspoon minced garlic

Pinch red chile flakes or dab of Sriracha sauce

Using a colander, strain and reserve the pineapple juice from the can of pineapples. Set aside the pineapple tidbits. Whisk together pineapple juice, cornstarch and soy sauce in a small saucepan over medium heat, stirring frequently. Bring to a boil, reduce heat to low, and whisk in brown sugar, rice wine vinegar, tomato paste, minced garlic and chile flakes. Cook 3 minutes longer, until the sauce is thick and the flavors are combined. Stir in ¼ cup reserved pineapple tidbits, saving the remainder for another use.

Remove the pot from the heat and use immediately or allow it to come to room temperature. Freeze the sauce in a quartsized ziptop bag. Will keep in the freezer up to 3 months. Serves 4.

Per serving: 144 calories (percent of calories from fat, 1), 1 gram protein, 37 grams carbohydrates, 1 gram fiber, trace fat (no saturated fat), no cholesterol, 338 milligrams sodium.

KELLIE HYNES CONTRIBUTED BY Make-Ahead Sweet and Sour Sauce can store easily in your freezer.