Total Calories: 45
Yield: 1 quart
Put the bell pepper and broth in a small food processor or blender and process until smooth. Set aside.
Put the leek, onion, celery, shallot, ginger, and garlic in a medium saucepan over medium heat and cook, stirring frequently, until the vegetables start to brown, 4 to 5 minutes. Add the rice flour and stir for 30 seconds. Stir in the bell pepper mixture and pineapple juice and cook, stirring frequently, for 15 minutes. Transfer to a blender and process on high speed until smooth. Strain through a fine-mesh strainer. Pour into a clean medium saucepan (or rinse out the one used earlier) and reheat over medium-low heat until steaming. Serve hot. Stored in a sealed container in the refrigerator, Sweet-and-Sour Sauce will keep for 1 week.
Note: If the leek mixture starts to burn, stir in 2 tablespoons of broth.
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