These zucchini lasagna rolls are a wonderful gluten-free substitute for noodles and a delightful way to use up an abundance of summer zucchini. For the stuffing, we prefer seasoned ground beef, but you could also use Italian sausage.
| Prep Time: | 5 mins |
| Cook Time: | 10 mins |
| Total Time: | 15 mins |
| Servings: | 12 |
| Yield: | 3 cups |
Ingredients
- 1 cup white sugar
- ¾ cup chicken broth
- ¾ cup white vinegar
- 1 tablespoon vegetable oil
- 2 teaspoons soy sauce
- 1 teaspoon salt
- 1 clove garlic, minced
- ¼ cup cold water
- 3 tablespoons cornstarch
Instructions
- Stir sugar, chicken broth, white vinegar, vegetable oil, soy sauce, salt, and garlic together in a saucepan; bring to a boil.
- Whisk water and cornstarch together until cornstarch is dissolved; whisk into the boiling mixture. Cook sauce until thickened, 5 to 7 minutes.
- Cook’s Notes:
- Use a pot that allows room for the bubbling sauce, as it will burn skin in a pan that’s too small when it bubbles and you’re stirring.
- Unlike the majority or American restaurants that I’ve been in, this is truly a sweet and sour flavor and is golden in color, as opposed to red.
Reviews
As close as I’ve seen of the sweet and sour I remember from childhood. The chicken broth threw me though. This was good but I’m still looking for that elusive golden sauce.
I made this with no changes & we really enjoyed it. It had just the right tang/sweet ratio. I totally agree that restaurant sweet & sour is often just gooey orange sweet sauce. It was great over tangy chicken meatballs & rice.
This recipe makes fantastic tasting sauce! I added a little more chicken broth and garlic because I love garlic. And it turned out beautiful
Used 1 tbsp 1 tsp honey in place of sugar, apple cider vinegar in place of white and 2 tsp water 1/2 tbsp cornstarch for thickener
Way too much vinegar
Super easy to make and delicious! I definitely recommend!
Quick and easy and makes delicious sweet and sour sauce. My family loves it.
Super simple and delicious also great that there’s no tomato in it…. nothing against tomatoes wife can’t have them anymore due to stupid dietary restrictions.
Easy and healthy. We used honey instead of white sugar, still great.
It’s great and easy, I don’t cook it long after adding the corn starch.
Made as directed. Awesome and quick.
Super easy…. super quick. Added it to homemade meatballs in slow cooker. Delish. This will be my new go to meatball sauce. No more store bought for us.
I’m so happy I found this recipe- just how I like it – so easy to make
The change I made was to use Splenda rather than sugar, so that someone who’d had bariatric surgery could eat it without dumping. It was delicious, tasted just right, and we both feel great afterwards!
So much better than the restaurant sickly sweet stuff. This is more sour than sweet, for me just sweet enough as I like the vinegary bite this has. Will remake, would be great on chicken or tofu.
Made it as is. Maybe next time is all a little less sugar, but really good and went well with ground pork patties recipe I found here. I made meatballs and put them in the sauce. Delish!
I used 1/2 cup coconut palm sugar and it was a little tart. I loved it anyway and froze portions. Next time I’ll try 3/4c. palm sugar and sambal oelek or sriracha to spice it up.
This is really good! Just the right balance of sweet and sour. I use vegetable broth to make it vegetarian, but other than that, I don’t change a thing. It’s great as a sauce for fried tofu.
The best sweet and sour sauce recipe that I have found!