On the jar: Platter Sweet-And-Sour
stove · pan sauce
★ STARRED KITCHENPrep 10 minCook 15 minPlatter Sweet-and-Sour
Independent adaptation of a publicly published Lin Ju-Wei recipe. Not affiliated with, sponsored by, or endorsed by Lin Ju-Wei.
From a starred kitchen.
Ratio
Ingredients
- Sugar — sugar 50 g
- White Vinegar — white vinegar 50 g
- Black Vinegar — black vinegar 50 g
- Water — water 50 g
Method
- This sauce is cooked on the stove — the jar is for storing it, not making it.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Companion jar
Platter Sweet-And-Sour wants a whisk and a stove — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Lin Ju-wei works in Taiwanese / Chinese at Yuan Ji / Yuenji; credentials include Michelin 1* (Yuan Ji / Yuenji, Taiwan).
Originally published as Sweet-and-Sour Sauce.
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Lin Ju-wei / Michelin Guide Taiwan (Yuan Ji tiger prawn) (published as “Sweet-and-Sour Sauce”). Full citation lives in Provenance.