Irritable Bowel Syndrome Message Boards

My sweet and sour sauce is very basic. Here is roughly the amount for four small or two large servings:

1/3 cup stock (I use homemade chicken)
1/4 cup rice vinegar (unseasoned)
1/4 cup sake or homemade fruit wine (I use mango, chokecherry, crab apple and Saskatoon berry)
1/4 cup brown sugar
1-2 tbsp light flavored olive oil
1/4 tsp sesame oil
2-3 tbsp good quality tomato paste
1 tbsp glucose (corn sugar)
2-3 slices ginger root
1-2 halved garlic cloves
salt
pepper

Soy gives me too much gas so I don't use it. If you can handle it then add 3-4 tbsp dark soy sauce. I brown the pork tenderloin chunks in a lightly oiled pan, add them and veggie chunks (peeled carrot slices, green peas, red pepper, asparagus pieces, etc) to the sauce and let it simmer lightly for 40-60 minutes. If you want your veggies less well cooked than added them later. I leave the pot uncovered until the sauce has reduced to a taste I like and then I cover the pot and reduce the heat further.

Before serving on a bed of rice remove garlic and ginger pieces and thicken to desired constancy with corn starch. Enjoy with a small glass of homemade white wine

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STABLE: ♂, IBS-D 50+ years - Science of IBS

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