Sweet and Sour Wasabi Sauce

In a saucepan, bring pineapple juice, brown sugar and soy sauce to a boil. In a separate bowl, stir together cornstarch and vinegar. (You could double the cornstarch if you wanted a thicker sauce.)

Add the vinegar mixture to the boiling juice mixture. Cook for about 1 minute, or until thickened. Remove from heat and stir in the wasabi.

I buy wasabi in a tube in the Asian section of the supermarket. It is a bright green paste with a flavor similar to horseradish. If you’re unsure, start with a small amount and add more as needed. You can also adjust the soy sauce according to your salt preference. I’m a fan of the weird red sweet and sour sauce at Chinese restaurants, so I add a few drops of red food coloring for some color. It makes me happy, but you don’t have to.

I served this with the Mini Egg Rolls posted by Abbierr, which were great.